Jeff Smith<p>Trying my hand at home cured guanciale. Local butcher was enthusiastic to provide me nice pig cheeks</p><p>Salt, pepper, garlic, rosemary, sage - for a week<br>Then wash in white wine to then hang for probably four weeks. </p><p>A beer kegerator will be converted into my meat curing station. </p><p><a href="https://mastodon.nz/tags/guanciale" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>guanciale</span></a> <a href="https://mastodon.nz/tags/curing" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>curing</span></a> <a href="https://mastodon.nz/tags/charcuterie" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>charcuterie</span></a></p>