So after our beef cheek discussion the other day I stopped at Walmart and bought a pack. I was fortunate in that I got a whole beef cheek. Unfortunately at least 52% of it was fat and connective tissue. After trimming and still lots of silver skin on the main piece I was left with 502g of usable product out of . I have decided to cure it like a guanchalai but with only salt, sugar, pepper and cure #2. Ended up doing: 2.75% salt . 0.25% cure # 2 1% sugar and some black pepper. Starting total weight 1061.4 grams or 2.34lbs Out of the pack looks like 1 whole cheek. Not sure f this is the inside or the outside of the cut. Piece flipped over. As you can see lots of fat and connective tissue. Muscles separated from the fat. Pic of the other side. Fat going to the soap making pile. Meat seasoned with cure, salt, sugar and black pepper. Into the fridge for 5 days to cure. Thickest part of the meat is maybe an inch. In a few days I'll hang the pieces in the curing chamber for 3 or 4 weeks. I have no idea what I'm going to do with them from there but I'll figure something out.