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Before the die hards object....yes I know Guanciale is traditionally not smoked.....what can I say..I'm a non-conformist.:police2:


I've been curing these jowls for a couple of weeks now and today they were ready for some smoke, along with some salt, pepper jack cheese and butter....;



After a 4-5hr cold smoke over cherry, they head into my, unusually empty curing chamber for a lengthy stay




I'll post the results up in curing when they are done (around 4-6 weeks)


C ya then