Chowhound Presents: Table Talk with Lidia Bastianich Chef, Author, Owner of Felidia | Ask Your Questions Now ›

Home Cooking

Help! Guanciale came out like jerky

Share:

Home Cooking

Help! Guanciale came out like jerky

MarkC | Mar 19, 2008 04:18 AM

I salted the jowl for four days, then hung it for three weeks (actually more). The results looked like something from the crime lab. When I cut it to taste a piece, it tasted OK, but was so tough as to be inedible. I suppose I could soften it in warm water before use.

Is it supposed to come out like this? What did I do wrong?

Want to stay up to date with this post?

Feedback