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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?
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