Guanciale 1

By JeffB

This is a reasonably easy way to get into cured meats. the process itself is not hard, although it takes time and a cool place to hang the meat. Probably the hardest part about making guanciale is finding a good hog jowl. Breeding matters here, and you really want jowls from a heritage breed pig, like a Berkshire, Duroc and the like. If you can get you hands on a Mangalitsa hog jowl you will have the thickest, fattiest guanciale in the world. It’s awesome. Farmer’s markets often have artisanal hog farmers selling their wares, so look them up.

Ingredients

• Makes 1 large jowl.
• Prep Time: 90 days
• Cook Time: n/a
• 1 large hog jowl, skin on
• 1 teaspoon Instacure No. 2
• 1/2 cup kosher salt
• 1/3 cup sugar
• 1 tablespoon garlic powder
• 1 tablespoon crushed blackpepper
• 2 teaspoons dried thyme
• 1 teaspoon ground allspice
• 5-6 bay leaves crushed

Preparation

Step 1

1. Mix all the cure ingredients together and pack the jowl with it. Massage the cure into the meat and fat. Put the jowl into a container (plastic, glass, ceramic, stainless steel) that just barely holds it, and toss in any remaining cure. Cover the container and put in the fridge for 7-10 days. Turn the jowl over once a day. 2. When the meat has stiffened up at the thickest part, usually 7-8 days, rinse off the cure (you can leave a little on, but get most off), and pat the jowl dry. Put on a rack in a drafty place for several hours. 3. Poke a hole through the skin on a corner of the jowl and tie string to it. Hang the jowl in a cool, moist place (50-60 degrees and at least 55 percent humidity, but see above for more curing instructions) for at least 3 weeks before eating. To store, cut into large chunks and vacuum seal or cover with plastic wrap and butcher paper before freezing. Guanciale will last, well-wrapped, in the fridge for several months.