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Help! Guanciale came out like jerky

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I salted the jowl for four days, then hung it for three weeks (actually more). The results looked like something from the crime lab. When I cut it to taste a piece, it tasted OK, but was so tough as to be inedible. I suppose I could soften it in warm water before use.

Is it supposed to come out like this? What did I do wrong?

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