Abstract Meat Sculpture
New batch of guanciale hanging. 3 weeks away.
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April 11, 2005
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Christ that's beautiful!
Posted by: jo | April 12, 2005 at 05:01 PM
Are you sharing your recipe/technique? Inquring foodies want to know!
Posted by: Scott P | April 12, 2005 at 07:44 PM
heh heh heh
i gots me some
drooling fangs await...
Posted by: shuna | April 19, 2005 at 08:00 PM
Very Nice...I think it is awesome that salumi is making its way around the US. I cant wait to get home...maybe we can meet up and share recipes!!!
Ore
Posted by: Ore | April 22, 2005 at 01:43 AM
Scott:
Recipe is pretty simple. Equal parts salt & sugar. 1 oz of this mixture per pound of meat. Rub well into the meat and keep in refrigerator, weighted for 10 or so days. It's best to do it in a colander or other perforated pan to let the liquid run off.
After 10 days, rub with a little red chile flakes, black pepper. Tie and hang in a cool (50 or so degrees) for 3 weeks.
Posted by: haddock | April 23, 2005 at 08:17 AM