tag:blogger.com,1999:blog-3155175368056651983.post4348113040077957461..comments2024-03-19T17:05:39.587-04:00Comments on THE sausage debauchery: Salame out, guanciali inscotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3155175368056651983.post-64721415503400011582009-04-21T16:06:00.000-04:002009-04-21T16:06:00.000-04:00I had 2 guanciali in my drying chamber with a bunc...I had 2 guanciali in my drying chamber with a bunch of other salumi. With the humidity so high and the jowl being pretty thin, I felt it looked and felt rather sloppy(a bit soggy perhaps). Never really firmed up the way the first guanciale did dried in the regular refrigerator. So, I guess the answer is yes, I think the drier air actually contributed to a better(subjective)texture. Jason Molinari disusses this point in his blog. Also, my first guanciale no curing salt was used as it was used in the second batch. This go around I used cure #2 and am drying exclusively in the refrigerator. If these come out the same as the the last batch, I will then remove cure #2. Thank you for the compliment.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-71752168385681131122009-04-21T12:55:00.000-04:002009-04-21T12:55:00.000-04:00Looks like a promising new blog! Can you tell us a...Looks like a promising new blog! Can you tell us a little more about the differences you found between the guanciali drying in the curing chamber and in the regular fridge? Do you think the dryer air in the regular fridge is what gives it a better texture?Anonymoushttps://www.blogger.com/profile/04180402129913445940noreply@blogger.com