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Guanciale

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default Guanciale

Post by Wilhelm Von Rhomboid on 28th February 2011, 4:07 pm

This Mario Batali's recipe from Babbo

½ cup sugar

½ cup kosher salt

10 to 15 whole black peppercorns

4 sprigs of fresh thyme leaves

2 pounds hog jowls


1. In a medium bowl, combine the sugar, salt, peppercorns and thyme. Coat
the hog jowls with the mixture, rubbing gently. Place the jowls in a
nonreactive casserole, cover, and refrigerate for 5 to 7 days.

2. Remove the jowls from the casserole and tie a piece of butcher's twine
around the middle of each. Hang the jowls in a dry cool place (it should not
be warmer than 60ºF.) for a t least 3 weeks. They should be firm and dry,
with a slight give. Slice and use like bacon or pancetta.



I use coarse sea salt in place of kosher salt which I pound to fine consistency with the peppercorns and the thyme. I also leave it 7-10 days.


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default Re: Guanciale

Post by mr_sfstk8d on 28th February 2011, 4:17 pm

Next question: refined sugar or raw sugar?
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Post by Wilhelm Von Rhomboid on 28th February 2011, 4:56 pm

Either or. I usually use unrefined as it makes for a nicer taste IMO, but regular granulated will do the same job, and that is what I used on the last batch because it is what I had to hand.

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default Re: Guanciale

Post by GB on 4th March 2011, 1:03 pm

Can they be hung in the refridgerator? Other than that we havnt GOT anywhere cool to hang meat Laughing

And what do you do with it when its done? Fry like bacon?

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