Just hanging around!
So in preparation for the final dish which is going to be a linguini with a carbonara sauce we are deciding for how long we need to dry the cheeks, what is the ideal time? It is a fine balance having that concentrated flavour vs a soft cheek that has not been dried to long. As this is the first time we are making Guanciale in this kitchen, we will have to feel our way through this process. We have only had about a 15% weight loss, with a great weather report in the room at 16 -17 °C, ideal air circulation.
Up to now the curiosity has killed us, it has been over two weeks since we started. With the cheeks wrapped in cheese cloth, suspended from the ceiling we continue to wait another week