Anyone done guanciale?

[Drac]

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

[Habanero Smoker]

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.

[ratherbboating]

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.

[3rensho]

Have a search.  I posted on this some time back.  It's great.

[Drac]

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