Guanciale timing

  • suesguy
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2 weeks 14 hours ago #15128 by suesguy
Guanciale timing was created by suesguy
Trying UMAi for the first time and making guanciale. From what I have been able to find out, first is a salt cure for "x" days, then rinse and seal in UMAi dry bag for 3 to 5 weeks. Do I need to re-season after the rinse? Will I have to remove outer surface as I see done with large beef primals? Finally, this cheek was frozen...issues with that?

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Suesguy

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  • BagLady
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2 weeks 14 hours ago #15129 by BagLady
Replied by BagLady on topic Guanciale timing
Since guanciale is a small piece of meat, it will likely cure easily within a week, like duck breast. Most meat has been frozen at least once before it reaches the consumer, so that is generally not an issue. After curing with the proper blends of salt, curing salt and seasonings, you rinse and apply UMAi Dry®. For some charcuterie recipes, you add a coating of seasoning while drying. For guanciale, that is not generally done. Hope these ideas are helpful. For a crown with really deep, broad charcuterie knowledge, check out the Facebook UMAi Salumi, Charcuterie and Dry Aged Steak closed group.

Dry aging geek

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