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Guanciale

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* 1 pound [[pork|hog]] jowls
 
* 1 pound [[pork|hog]] jowls
   
Combine the salt, sugar, peppercorns, and thyme leaves. Place the meat in a small dish, and coat it with the salt mixture, massaging it into the meat gently. Cover the jowls with plastic or foil and place it in the refrigerator for seven days. Take the meat out of the dish, and using twine or kitchen string, hang them in the refrigerator for one month. The finished product should be dried, but relatively firm. Slice it like [[pancetta]] or bacon. Keeps for two-three weeks, and can be frozen.
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Combine the salt, sugar, peppercorns, and thyme leaves. Place the meat in a small dish, and coat it with the salt mixture, massaging it into the meat gently. Cover the jowls with plastic or foil and place it in the refigerator for seven days. Take the meat out of the dish, and using twine or kitchen string, hang them in the refrigerator for one month. The finished product should be dried, but relatively firm. Slice it like pancetta or bacon. Keeps for two-three weeks, and can be frozen.
   
 
Pancetta, a cured Italian bacon which is normally not smoked, can be used as a substitute when guanciale is not available, with slightly varying results.
 
Pancetta, a cured Italian bacon which is normally not smoked, can be used as a substitute when guanciale is not available, with slightly varying results.
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