What you’ll need:
- 2 pounds of pork jowl
- 2 tablespoons of kosher salt
- 2 teaspoons of coarsely ground black pepper
- 1 teaspoon of sugar
- 4 cloves of garlic, minced
- 4-5 sprigs of fresh thyme
Step 1: Preparing the pork jowl
Begin by trimming any excess skin or fat from the pork jowl. Ensure that the jowl is clean and dry before proceeding further.
Step 2: Mixing the curing ingredients
In a small bowl, combine the kosher salt, black pepper, sugar, minced garlic, and fresh thyme. Mix them well to create a rub.
Step 3: Applying the rub and curing
Take the pork jowl and evenly distribute the rub mixture, ensuring that all sides are coated. Place the jowl in a zip-lock bag or wrap it tightly in plastic wrap. Refrigerate for at least one week to allow the curing process to take place. Turn the jowl over every few days to ensure even distribution of flavors.
Step 4: Drying the guanciale
After the week of curing has passed, remove the jowl from the refrigerator and discard any excess liquid. Rinse the jowl under cold water to remove the excess salt. Pat it dry with paper towels, removing any remaining moisture.
Step 5: Hanging the guanciale
Pierce a small hole through one corner of the jowl and thread a string through it. Find a cool, dark place in your home, preferably with good air circulation. Hang the jowl using the string, allowing it to dry for about 3-4 weeks. The guanciale is ready once its weight has reduced by about 30% and it feels firm.
Step 6: Slicing and storing
Once the guanciale is fully dried, remove it from hanging and cut it into thin slices. Store the slices in an airtight container in the refrigerator, where they can last for up to 3 months.
Now you’re ready to enjoy your homemade guanciale! Use it as a key ingredient in classic Italian recipes or experiment with your own culinary creations. The effort and time put into making this Italian delicacy at home will undoubtedly be rewarded with superior flavor and satisfaction. Buon appetito!