Welcome to the Shroomery Message Board! You are experiencing a small sample of what the site has to offer. Please login or register to post messages and view our exclusive members-only content. You'll gain access to additional forums, file attachments, board customizations, encrypted private messages, and much more!
http://www.babbonyc.com/in-guanciale.html This guanciale recipe is giving me ideas for making spaghetti alla carbonara the real way. I think I found a place that offer hog jowels, but I'll be out of town for a few months. If I do decide to make some guanciale and hang it in my fridge for about 10 weeks, would it be better or worse at 3? I don't know much about curing meats, but lets say after the 3 week mark, would it be better to wrap it up in a bag so it doesn't dry out completely?
You cannot start new topics / You cannot reply to topics HTML is disabled / BBCode is enabled
Moderator: boO, trendal, geokills 349 topic views. 0 members, 0 guests and 0 web crawlers are browsing this forum.
[ Toggle Favorite | Print Topic | Stats ]