Hello all,
Been going through the book Salumi: The Craft of Italian Dry Curing and guanciale caught my eye. Got my butcher checking to see if he can get it in. I found on topic on someone doing it but not much info. Anyone else done it? Recommendations or pitfalls?
Thanks,
Jim
I've always wanted to try curing one, but I haven't been able to get pork jowls. It shouldn't be any harder then curing bellies. I hear the meat is more flavorful and more delicate.
I have not tried this. But have made Hog Jaw bacon a couple of times (following regular bacon recipes). Sounds interesting. Would like to make "salted hog jaw" bacon one time. This sort of sounds like it. Keep us posted.
Have a search. I posted on this some time back. It's great.
Looks like it will be a bit harder than I thought. He can't get it in anything less than 25 lbs. A bit much for me.
Bummer.
Jim