Just ate my guanciale with your approach after 8 weeks of sitting in the fridge. Was salty like it should and tasted even better than the guanciale i had from the local market in italy. That it was nicely salted and pepery throughout the whole chunck of meat makes me happy that it cured perfectly
Bravissimo
Grazie mille 😁😁😁😁
Just ate my guanciale with your approach after 8 weeks of sitting in the fridge. Was salty like it should and tasted even better than the guanciale i had from the local market in italy. That it was nicely salted and pepery throughout the whole chunck of meat makes me happy that it cured perfectly
Well done. I am very happy for you. Ciaoooo
Is that a special kind of vacuum bag for charcuterie that allows the pork to dry?
Is a normal vacuum bag.