Recipes Wiki

Editing

Guanciale

1
  • The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then save the changes below to finish undoing the edit. If you are undoing an edit that is …
Latest revision Your text
Line 11: Line 11:
 
To make guanciale at home (about 1 pound):
 
To make guanciale at home (about 1 pound):
   
* ¼ cup white [[granulated sugar|sugar]]
+
* ¼ cup white [[sugar]]
 
* ¼ cup table [[salt]]
 
* ¼ cup table [[salt]]
* 10 whole black [[pepper]]corns
+
* 10 whole black [[peppercorns]]
 
* 1 sprig of fresh [[thyme]], leaves only (chopped coarsely)
 
* 1 sprig of fresh [[thyme]], leaves only (chopped coarsely)
* 1 pound [[pork|hog]] jowls
+
* 1 pound [[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.
 
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.
  Loading editor
Below are some commonly used wiki markup codes. Simply click on what you want to use and it will appear in the edit box above.

View this template