tag:blogger.com,1999:blog-9190984942207410953.post7635180748693213201..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: GuancialeJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-9190984942207410953.post-77288654618874489552013-12-16T13:43:55.460-05:002013-12-16T13:43:55.460-05:00drydryJasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-3013956833780540582013-12-14T01:21:57.309-05:002013-12-14T01:21:57.309-05:00Are those measurements for dried or fresh sage/thy...Are those measurements for dried or fresh sage/thyme?Jay Buinoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-46394241281858679682013-11-11T08:48:40.762-05:002013-11-11T08:48:40.762-05:00hard to say, but i'd guess 10-15 days as you s...hard to say, but i'd guess 10-15 days as you said.<br />I assume you didn't catch the brine in a bowl or anything? hrmm..yah i'd resalt it and keep going. Not sure how much salt to recommend though...i guess it would be better to be too salty than not enough though.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-90053557901214308262013-11-09T22:41:40.170-05:002013-11-09T22:41:40.170-05:00Hello Jason,
I am a big fan of your blog and have...<br />Hello Jason,<br /><br />I am a big fan of your blog and have started two jowls using this recipe. What cure times would you recommend for a 1300 g jowl and a 1100 gram jowl. I realize with the equilibrium cure that the time in cure has more leeway. I've seen 10 - 15 days recommended. <br /><br />More importantly: After four days in cure my 1100 gram (A little over 1 inch thick) jowl has sprung a leak! The ziplock has a puncture and I lost most of the brine that had formed. The jowl has firmed up some and I dont think it needs to be thrown out. <br /><br />Should I put the jowl in a new bag with some additional salt and add time to the cure? May end up salty but it would be safe.<br /><br />Thanks<br />Chris<br />Anonymoushttps://www.blogger.com/profile/12682461018604236552noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-29506557357981095392011-06-27T06:54:54.348-04:002011-06-27T06:54:54.348-04:00Doug, i remove it before cooking, but i guess if s...Doug, i remove it before cooking, but i guess if sliced thin , a little crunch from the skin could be tasty!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-21121296997883387692011-06-27T00:46:10.869-04:002011-06-27T00:46:10.869-04:00Thanks Jason! i love the crunch the skin gives whe...Thanks Jason! i love the crunch the skin gives when rendered! Made linguine carbonara yesterday for lunch - the whole reason for making Guanciale in the first place...was wonderful! But guanciale with grilled artichoke and sundried tomatoe reduced in white wine for potatoe salad...foget about it...!!!<br /><br />Cheers! dDoug Hnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-4151857691354390142011-06-25T15:40:47.083-04:002011-06-25T15:40:47.083-04:00thanks Doug. I like to leave the skin on. I feel i...thanks Doug. I like to leave the skin on. I feel it gives the meat some protections...Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-51493063759020123442011-06-25T00:13:46.332-04:002011-06-25T00:13:46.332-04:00Hey! Great Blog! Just pre-curing latest jowl! Firs...Hey! Great Blog! Just pre-curing latest jowl! First attempt was a success! Fridge dried! i smoked half the last one too once dried and it turned out beautifully!! Last was skin on, this time skin off. What's the group's preference?doug hnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-50988896185561693512011-05-23T13:55:45.319-04:002011-05-23T13:55:45.319-04:00John, skin on.John, skin on.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-24135522673356901362011-05-23T13:53:08.995-04:002011-05-23T13:53:08.995-04:00Jason - Did you leave the skin on for this prepara...Jason - Did you leave the skin on for this preparation? Any info appreciated.Johnhttps://www.blogger.com/profile/09147852135814414580noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-73653963959250713772010-12-28T01:53:14.048-05:002010-12-28T01:53:14.048-05:00Zack, yes, i do normally use dry herbs. I don'...Zack, yes, i do normally use dry herbs. I don't know that i've noticed anything odd when i have used fresh though.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-48423959694653818472010-12-27T11:19:41.837-05:002010-12-27T11:19:41.837-05:00Jason, do you recommend using dried thyme/sage for...Jason, do you recommend using dried thyme/sage for this recipe? Whenever I've cured with fresh herbs, I've noticed some kind of unpleasant discoloration. Just wondering what your thoughts were on that!<br /><br />Thanks,<br />Zackdrzacharyhttps://www.blogger.com/profile/02049203259478544620noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-61896800126326967432010-12-12T08:13:41.596-05:002010-12-12T08:13:41.596-05:00Jason - it's R&D for commercial for a café...Jason - it's R&D for commercial for a café & pizzeria. A friend of mine tackled the project, I'm just helping and providing the dry cure space.Kevin Kossowanhttps://www.blogger.com/profile/00162563717624538222noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-6292021281741422972010-12-11T23:46:27.102-05:002010-12-11T23:46:27.102-05:00That's a lot of guanciale Kevin! Is that perso...That's a lot of guanciale Kevin! Is that personal use or commercial?Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-56997605019372614112010-12-11T20:28:51.630-05:002010-12-11T20:28:51.630-05:00Thanks for the response.
We did 20 jowls today wi...Thanks for the response.<br /><br />We did 20 jowls today with this recipe. Pretty keen to see how they turn out.Kevin Kossowanhttps://www.blogger.com/profile/00162563717624538222noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-79862671051686163262010-12-11T13:30:57.345-05:002010-12-11T13:30:57.345-05:00Ooops...that's a typo regarding hte % water. W...Ooops...that's a typo regarding hte % water. Will correct. Thanks.<br /><br />this one deviated to keep it simpler to taste the quality of the pork.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-77672009583116023112010-12-11T09:46:39.956-05:002010-12-11T09:46:39.956-05:00Why the change in recipe from last batch? Noticed ...Why the change in recipe from last batch? Noticed quite a few tweaks.<br /><br />Also noticed your % are of water, rather than meat weight. I did the math and it seems it's by meat weight - curious why the water.Kevin Kossowanhttps://www.blogger.com/profile/00162563717624538222noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-60721030124685152952010-10-27T23:56:34.250-04:002010-10-27T23:56:34.250-04:00thanks Jason! :)thanks Jason! :)Christopher Inoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-86892962473521420492010-10-26T21:51:08.261-04:002010-10-26T21:51:08.261-04:00In the fridge it will dry out pretty fast and will...In the fridge it will dry out pretty fast and will get pretty mummified on the outer surface. It's normal. No need to put anything below it.<br /><br />Once it's done in 2-4 weeks wrap it in damp paper towels and put in a zip bag for a couple of days to de-mummify the surface.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-51567420550953736782010-10-26T21:14:03.755-04:002010-10-26T21:14:03.755-04:00Hi again Jason, I'm currently curing in the fr...Hi again Jason, I'm currently curing in the fridge. It appears to be drying out a lot...getting a little crusty and hard around the outside. <br /><br />Is that normal or do you think I should put some wet salt in the fridge, maybe underneath the roasting rack I have it perched on, to get the humidity up a little?Christopher Inoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-1905801131540666222010-09-09T17:49:26.983-04:002010-09-09T17:49:26.983-04:00Christopher: that should work. Cure it per my inst...Christopher: that should work. Cure it per my instructions with salt and spices and curing salt etc. in a zip lock bag, then rinse it (or don't), pat dry and put in on a cake rack in the fridge over a plate to allow air to circulate around it.<br />It'll dry in 2-4 weeks. Once it's done wrap it in a moist paper towel and put in a bag for a day to soften a little, then use.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-26668888368166855342010-09-09T13:03:41.686-04:002010-09-09T13:03:41.686-04:00Hi Jason, Christopher again. What about making the...Hi Jason, Christopher again. What about making the guanciale as you did here, but curing it on a rack in the fridge? What are the exact details I need to know regarding that process? I remember in the past you said you tried it both ways but I couldn't find the explanation of how the fridge method worked.<br /><br />Thanks again!Christopher Inoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-38822419762948743442010-09-07T10:53:23.676-04:002010-09-07T10:53:23.676-04:00Christopher, i think ti would work, but jowl has a...Christopher, i think ti would work, but jowl has an odd texture when eaten in large pieces. It doesn't get meltingly tender like belly, the fat has a "crunch" to it....not my favorite really.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-42477611592609394512010-09-02T10:45:09.156-04:002010-09-02T10:45:09.156-04:00Hi Jason,
Love your blog. I don't have a curin...Hi Jason,<br />Love your blog. I don't have a curing chamber yet (and it's too hot in NYC right now to hang cure in my apartment) but I was wondering if I could use the bacon preparation (cure in ziploc, then roast on low temp in the oven for a few hrs) on a jowl, rather than a belly slab?<br /><br />The bacon prep I'm referring to is the one in Ruhlman's book.<br /><br />Thanks!<br />ChristopherChristopher Inoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-29060053235638106232010-06-13T15:17:55.273-04:002010-06-13T15:17:55.273-04:00I can't really help, but ammonia is definitely...I can't really help, but ammonia is definitely one of the smells i'd be concerned about.<br />I wouldn't eat it.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.com