The art of dry-curing guanciale from pork cheek
In short: Discover the traditional process of transforming hog jowl into guanciale. This video guides you through the precise measurements and environmental conditions required to dry-cure meat into a shelf-stable delicacy.
Guanciale is a traditional Italian pork cheek or hog jowl 'bacon' that requires a specific dry-curing process. The technique involves creating a cure using salt, sugar, pepper, crushed fennel, and bay leaves, with proportions determined by the weight of the meat (for example, 3g of salt and 1g of sugar per 100g of jowl).
The meat must be rubbed thoroughly and left in a non-reactive container in the fridge for 4 to 6 days. Afterward, it is rinsed, dried, and hung in a controlled environment of 50-55°F and 65% humidity for 3 to 5 weeks. The jowl is considered safe to eat without cooking once it has lost 30% of its original weight.
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Sources
- Summary by Intellect · source: 🏆 Make GUANCIALE At Home Cured Pork Cheek 'Bacon'
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