tag:blogger.com,1999:blog-9190984942207410953.post4505332342051685373..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Guanciale - Finally readyJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-9190984942207410953.post-23558075216269518282014-04-02T20:05:16.910-04:002014-04-02T20:05:16.910-04:00I made this using your recipe and just took it out...I made this using your recipe and just took it out of the curing chamber yesterday and made carbonara. It was SO GOOD. There's a natural sweetness to guanciale that you don't even need to add sugar. And you are right about the salt, it is just right. Jay Buinoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-23514428872196560912012-08-09T11:21:03.205-04:002012-08-09T11:21:03.205-04:00I get a lot of my meat from Costco or Buford highw...I get a lot of my meat from Costco or Buford highway farmer's market. Caw Caw creek is my source for premium meats.<br /><br />Once an item is properly salted and dried, it'll last close to indefinitely in the fridge. Teh quality will degrade, but it'll be safe.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-87594945372887644542012-08-09T10:11:29.592-04:002012-08-09T10:11:29.592-04:00Hey Jason - I just discovered your blog. Thanks a...Hey Jason - I just discovered your blog. Thanks a million for your specifics on your curing chamber etc... I've got a spare fridge in the basement that is just begging for a conversion.<br /><br />I'm on the south side of Atlanta and was curious as to where you get your meat locally?<br /><br />Also, just out of curiosity... how long will something like this, providing it doesn't get eaten up in a few days, last/keep in a fridge?<br /><br />Thanks in advance and keep up the great work!Toasthttps://www.blogger.com/profile/05776748548624758798noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-35004457141962066252011-01-23T12:55:03.791-05:002011-01-23T12:55:03.791-05:00Heh, thanks Tim. Idont know about God's work, ...Heh, thanks Tim. Idont know about God's work, but i'm glad i'm helping people have some fun and make some good stuff.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-14933009136537181502011-01-23T12:37:53.684-05:002011-01-23T12:37:53.684-05:00Jason,
Mine turned out excellent as well. Thanks ...Jason,<br />Mine turned out excellent as well. Thanks for all the help and advice along the way. You're doing gods work here. Keep on keeping on.<br /><br />TimTCollinshttps://www.blogger.com/profile/01552637505837951832noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-83373590268333424042010-12-26T15:54:11.518-05:002010-12-26T15:54:11.518-05:00Grazie Mosaica...i'm glad it worked well!Grazie Mosaica...i'm glad it worked well!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-91275507195212093642010-12-26T15:20:27.556-05:002010-12-26T15:20:27.556-05:00Buon natale Jason :-)
I just tasted my first home...Buon natale Jason :-)<br /><br />I just tasted my first home-made guanciale, and it's beautiful. thanks for the advice and encouragement along the way! You can take a look at my blog when you have a chance: http://butchersapprentice.wordpress.com/<br /><br />Again, thanks for being such a generous resource :-)Mosaicahttps://www.blogger.com/profile/15663800298462828158noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-22450292076784079582010-11-28T23:19:16.944-05:002010-11-28T23:19:16.944-05:00Thanks Jason --that's just the sort of thing I...Thanks Jason --that's just the sort of thing I needed to hear. Now I go shopping for a hygrometer :-)<br /><br />Grazie!Mosaicahttps://www.blogger.com/profile/15663800298462828158noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-65363205965108264232010-11-28T16:23:50.874-05:002010-11-28T16:23:50.874-05:0055 degrees will work well, and yes guanciale and p...55 degrees will work well, and yes guanciale and pancetta a little less demanding on humidity...but you should still get a hygrometer to measure it, so you know where you stand.<br /><br />You can even dry it in your fridge on a cake rack on your bottom shelf...Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-27096277303648398662010-11-27T17:23:06.085-05:002010-11-27T17:23:06.085-05:00Ciao Jason :-)
I'm another one who has starte...Ciao Jason :-)<br /><br />I'm another one who has started to make guanciale from Procyn & Ruhlman's Charcuterie. I don't have the means to DIY a curing chamber as such, and so I have planned to hang it in front of a window which I always cracked a few inches. I'm up in Vermont, and so that window area is generally around 55 degrees.<br /><br />So I'm thinking of hanging it there, and putting a drip pan under it.<br /><br />I'm concerned about how the (limited) light will impact the guanciale, especially the fat, so I've thought to make a sort of bell-shaped cardboard guard to hang around the guanciale. Or maybe I should swath it in a bit of cheesecloth? I know I can't specify (or even measure yet) the humidity, but my understanding is that guanciale is more forgiving than most charcuterie with regard to humidity.<br /><br />I'd very much appreciate a little feedback if you have time; this is my first attempt at curing, and I'm a little unsure.<br /><br />And thanks for all the fantastic inspiration you provide!<br /><br />Buona serata,<br /><br />../mosaicaMosaicahttps://www.blogger.com/profile/15663800298462828158noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-59053794500182606642010-11-20T14:35:56.776-05:002010-11-20T14:35:56.776-05:00In the fridge it'll last a good long time wrap...In the fridge it'll last a good long time wrapped in plastic wrap and zip lock bag.<br />You could also plastic wrap and then aluminum foil wrap and then bag and put it in the freezer...it'll last.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-67529848607515667842010-11-20T14:25:30.363-05:002010-11-20T14:25:30.363-05:00Hi Jason,
I'm ready to store my guanciale, it...Hi Jason,<br /><br />I'm ready to store my guanciale, it turned out great, very tasty, so thanks for all your advice along the way!<br /><br />Only one question now -- I have this huge chunk of pork... what's the best way to store it? I don't have a vacuum packer unfortunately, so that's not an option unless I can find some local store willing to do it for me.<br /><br />Other ideas? And what about fridge storage...what should I wrap it in, etc?<br /><br />Thanks!<br />ChristopherChristopher Inoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-20066611839793783392010-11-12T22:22:13.091-05:002010-11-12T22:22:13.091-05:0010-12 days it is! I'll keep you posted. Than...10-12 days it is! I'll keep you posted. Thanks JasonTCollinshttps://www.blogger.com/profile/01552637505837951832noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-46646378227960292532010-11-12T21:11:43.337-05:002010-11-12T21:11:43.337-05:00heh, thanks Tim. I think if you cure it for 10-12 ...heh, thanks Tim. I think if you cure it for 10-12 days you should be ok. It'll feel nice and firm, but not hard as a board.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-69735086955211422822010-11-12T20:26:08.940-05:002010-11-12T20:26:08.940-05:00You're probably right....Maybe I'll just i...You're probably right....Maybe I'll just increase the cure time in relation to the difference I adjusted with the actual cure. In Charcuterie Ruhlman/Polcyn say 4-6 days for a 2lb jowl with the same ratios I used. So I'll go 7-10 days and maybe the end result will not too salty. Jason you are like Yoda of Charcuterie. Thanks for working through this with me. I'll be sure to post results down the line.<br /><br />TimTCollinshttps://www.blogger.com/profile/01552637505837951832noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-44701015399520866762010-11-12T19:48:32.963-05:002010-11-12T19:48:32.963-05:00I'm not really sure, b/c now some of the salt ...I'm not really sure, b/c now some of the salt and cure #2 was absorbed but you dont know how much.....i would probably leave it...Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-20567950318471191312010-11-12T18:03:22.591-05:002010-11-12T18:03:22.591-05:00Yikes....I just put it on last night. Would you r...Yikes....I just put it on last night. Would you recommend removing then re-applying the correct amount? Would I just rinse, dry and re-apply? Thanks Jason<br /><br />TimTCollinshttps://www.blogger.com/profile/01552637505837951832noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-58464168105380344492010-11-12T17:53:07.728-05:002010-11-12T17:53:07.728-05:00that's 7.6% salt if my math is correct. It'...that's 7.6% salt if my math is correct. It's very high. 14-20 will cure it, but it may be quite salty when it's done.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-16887959636298580682010-11-12T17:10:21.621-05:002010-11-12T17:10:21.621-05:00So I ended up using about 122 g of salt following ...So I ended up using about 122 g of salt following Charcuterie. With this amount you think 14-20 days will be good? Thanks for your quick and thoughtful response. Again, I appreciate what you're doing here. <br /><br />TimTCollinshttps://www.blogger.com/profile/01552637505837951832noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-26988052118361641832010-11-12T16:46:40.410-05:002010-11-12T16:46:40.410-05:00This comment has been removed by the author.TCollinshttps://www.blogger.com/profile/01552637505837951832noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-10036759919227309912010-11-12T13:14:02.392-05:002010-11-12T13:14:02.392-05:00Thanks Tim. I'm sure you'll enjoy Caw Caw ...Thanks Tim. I'm sure you'll enjoy Caw Caw pork!<br /><br />You did the right thing in scaling. That's why i give me formulas with a % of meat+fat. That way you can easily scale based on how much you have.<br /><br />I don't think 4-6 days is enough time in the salt cure to get it all the way to the center and equilibrated. More cure won't hurt it, since ultimately you want the cure fully penetrated across the thickness of the meat. 14-20 days should work. It will depend on thickness, and i prefer to err towards curing longer to make sure it's gone all the way through. Could you do it less? Sure...but how much less? No idea.<br /><br />The amount of salt will shorted cure time a little, since you can assume that the product is cured once you have about 3%-3.5% salt in the middle. If you start with a higher concentration of salt on the surface, you'll reach that 3.5% in the center quicker. But the time is unknown without a lot of complex math and analysis of salt distribution over time through meat and fat.<br />I rather just put what i know i want it to absorb (about 3.5%) and leave it for enough time that i'm sure it's gone all the way through (14-21 days).<br /><br />Guanciale and pancetta a forgiving on their temp/humidity. 50-60 (i would prefer about in the middle of that. 60 is a tiny tiny bit high,but still ok probably) and 60-70RH will be ok for this, but is probably a tiny bit low for salame. Well 60 is a tiny bit low, 70 would be fine.<br /><br />Sounds like you're on the right track!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-38176422200888875292010-11-12T12:52:47.116-05:002010-11-12T12:52:47.116-05:00Jason,
So I procured myself some Caw Caw Creek jow...Jason,<br />So I procured myself some Caw Caw Creek jowl. Wow!!! What an amazing piece of meat. Huge, and covered in a beautiful layer of fatty goodness. Thanks for mentioning Caw Caw, I would have never known about them if it weren't for you. I actually do have a question though. So last year was my first attempt at Charcuterie and I ended up with a pretty amazing couple rolls of Pancetta, some Canadian Bacon and a few misc. items. Being that I'm obsessed with authenticity and food....I decided to try my hand at some Guanciale. The recipe I used was from, "Charcuterie." His recipe called for a 2lb jowl. Well mine was about 3.5lbs...I scaled up the amounts for salt, sugar about 175% due to the difference in weight. Was I right to do this? Second...They recommend a cure time of 4-6 days. I'm guessing mine will take longer due to size, thickness, etc. I see you cured yours for about 20 days. The recipe I used called for a little more salt. Will this shorten my cure time, or do you think the 20 days is what I'll need as well? Lastly it doesn't recommend a temp/humidity. Just says cool/dry place to hang. I'm shooting for 50-60 degrees and 60-70 RH. Sound good? Thanks for everything you do. You're an inspiration to all Charcuterie enthusiasts. <br /><br />TimTCollinshttps://www.blogger.com/profile/01552637505837951832noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-57075691175540174662010-10-28T13:51:57.834-04:002010-10-28T13:51:57.834-04:00Thanks John.
Given that the guanciale lasts nearly...Thanks John.<br />Given that the guanciale lasts nearly indefinitely in the fridge, vac. packed in the freezer it'll be even longer!<br />I haven't defrosted this piece yet, so i don't know if the flavor will be affected, but other stuff i've made in the past hasn't been any different.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-63685109319352842662010-10-28T13:01:44.169-04:002010-10-28T13:01:44.169-04:00Hi Jason
I've never posted on your blog but I ...Hi Jason<br />I've never posted on your blog but I absolutely love the things you do. I lurk often. I have 2 questions for you, I notice you said that you vacuumed packed and froze half the guanciale, how long does it keep and how does it taste when thawed?<br />TIA<br />JohnJohnDipanoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-67754589021092284572010-10-02T07:54:51.172-04:002010-10-02T07:54:51.172-04:00Looks absolutely amazing. I need to get up the co...Looks absolutely amazing. I need to get up the courage to cure meats.Cindynoreply@blogger.com