The guanciale has been curing in salt for about 3.5 weeks, so it was time for it to go into the drying chamber. I gave it a quick rinse, strung it, and hung it in the chamber, which is currently at 55 deg. F and about 70-75% RH.
I'll give it at least a month in there.
Sunday, June 6, 2010
Guanciale - Off to the chamber.
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8 comments:
I'll wait patiently for the final results.
Looks like a good one, though. Nice.
It smells great too.
Is it just me or is that jowl smiling? It looks awesome.
thanks...it must be happy of how i treated it:)
Can't wait to see the results, although not being able to taste it is going to be hell
I am very excited to have finally found a source for fresh naturally raised jowl. It is local to boot, from Houston's Harrison Hogs. I called the owner to buy some pork for sausage and he asked me if I'd like some jowls too. "Hell yeah was my answer!" I should be picking a 2.5 to 3 lb jowl (plus a lot of pork) tomorrow. Guanciale will be in my very near future using your recipe Jason.
Mine is still curing...i should be trying it in the next week or 2.
I wonder if it's sometimes hard to find even from farmers as it all goes to restaurants...
Great that you found a good source for some!
That is exactly what the problem is in sourcing good local esoteric meat cuts. This farmer sells pretty much exclusively to restaurants, but I called him a while back and talked with him. He is very friendly and willing to help. For example he never has any pork belly, no matter how many times I call and ask. Restaurants just lap them up. To pick up the meat from him I need to meet him at a restaurant he is delivering at tomorrow...
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