Making Guanciale Part 2; Rinse off the Cure and Hang in your Curing Chamber! Written by cookingwithrosleyejotta on 18 de abril de 2022 in Guanciale Our pork cheek is on its way to becoming guanciale. The curing salt has absorbed and it’s time to take it out of the fridge. We’ll rinse off the cure and hang it in the curing chamber. Just a few weeks until it’s ready to eat! source Compartilhe isso:TwitterFacebook