Guanciale Help

[Coach JoeQB]

Yesterday, I made a pasta dish with guanciale from Italy. It was unbelievable! Of course now I want to make my own. Is the process the same as pancetta, only with jowl? I have made pancetta and it was fairly good, but the guanciale I had yesterday was great. I will check my local butchers for jowls.

Joe

 

[LoydB]

Yes, same process. Do an equilibrium cure (including #2), then rinse & hang. I'd recommend wrapping in a collagen sheet before you hang, this will slow down the drying time -- you want at least a month to let the #2 do its job.

 

[indaswamp]

Made some last March....
https://www.smokingmeatforums.com/threads/guanciale.314246/

 

[Coach JoeQB]

Inda

Thanks, I hope I can get at 1 jowl. The stuff I used yesterday was sublime.

I have made pancetta before, but guanciale seemed creamer with a better texture.

 

[indaswamp]

I have made pancetta before, but guanciale seemed creamer with a better texture.

It's that jowl fat.......that's what gives it the softer texture.

 

[Coach JoeQB]

It's funny, here in the South jowl bacon is fairly available. I have used it many times, and quite like it. The Guanciale is different and it's more than just the smoke. I am assuming it's the drying process.

 

[indaswamp]

I am assuming it's the drying process.

Yep. Hundreds of flavor compounds get created. both the fat and the meat get transformed.

 

[Coach JoeQB]

I just read somewhere to try a Latino meat market, I should have a good chance of getting fresh jowls.