If you’re a fan of Italian cuisine, you’ve probably heard of guanciale. This delicious cured meat is made from pork jowl and adds a unique flavor to many traditional dishes like pasta carbonara and amatriciana. If you’re eager to try making your own guanciale at home, we’ve got you covered. In this step-by-step guide, we will walk you through the process of preparing pork jowl for perfect guanciale.

What You’ll Need

  • 2 pounds of pork jowl
  • 1/4 cup kosher salt
  • 2 tablespoons freshly ground black pepper
  • 4 garlic cloves, minced
  • 2 tablespoons dried thyme
  • Cheesecloth
  • Butcher’s twine
  • A cool, well-ventilated space

Step 1: Preparing the Pork Jowl

Start by inspecting the pork jowl and removing any excess fat or silver skin. Trim it into a rectangular shape that will be easier to handle and slice once cured. Pat the jowl dry with paper towels to remove any moisture.

Step 2: Salt and Season

In a small bowl, combine the kosher salt, black pepper, minced garlic, and dried thyme. Mix well to ensure the seasonings blend evenly.

Step 3: Apply the Seasoning

Sprinkle the seasoning mixture generously over both sides of the pork jowl, making sure to coat it evenly. Gently massage the seasoning into the meat, ensuring it covers every surface. Place the seasoned jowl into a large resealable bag and remove as much air as possible before sealing.

Step 4: Curing

Place the sealed bag in a dish or tray to catch any potential leaks. Store it in a cool and well-ventilated space, like a cellar or refrigerator, for 7-10 days. Flip the bag every other day to distribute the juices and ensure an even cure.

Step 5: Check for Readiness

After the recommended curing time has passed, remove the jowl from the bag. Rinse it thoroughly under cold water to remove excess salt and seasoning. Then, pat it dry with paper towels and allow it to air dry for at least an hour.

Step 6: Wrapping for Aging

Cut a piece of cheesecloth large enough to completely wrap the jowl. Wrap it tightly and secure it with butcher’s twine, tying it at both ends and in the middle. This wrapping will help the jowl maintain its shape during the aging process.

Step 7: Aging

Hang the wrapped jowl in a cool, well-ventilated area for 3 to 4 weeks. The ideal temperature for aging is between 54°F and 60°F (12°C – 16°C) with 70-80% humidity. Make sure to regularly check the jowl for any signs of mold or spoilage.

Step 8: Ready to Enjoy

Once the guanciale has aged to your satisfaction, it is ready to be sliced thinly and used in your favorite Italian recipes. Whether it’s topping off your pasta carbonara or as a flavorful ingredient in a delicious amatriciana sauce, your homemade guanciale is sure to elevate your culinary creations!

Preparing guanciale at home takes some time and patience, but the end result is well worth the effort. So, why not give it a try? We hope this step-by-step guide has inspired you to embark on your own guanciale-making adventure. Buon appetito!

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