Like I mentioned earlier, got 2 nice, thick jowls from the butcher. Time to make more guanciale, this is my absolute favorite cured meat.
Guanciali- 1250G in total:
fresh garlic-1.25G(.1%)
fresh thyme-6.25G(.5%)
bay leaves-5G(.4%)
juniper-5G(.4%)
salt-34G(2.75%)
pepper-18.75G(1.5%)
cure #2-3.2G(.25%)
fresh grated nutmeg-2.5G(.2%)
Spice mixture was ground up in mini food processor. It was then rubbed into the jowls. The jowls were placed in a ziploc bag with all the spice mixture added and shaken up to coat well. The bag was placed in the refrigerator where they will cure for about a week.
Guanciali- 1250G in total:
fresh garlic-1.25G(.1%)
fresh thyme-6.25G(.5%)
bay leaves-5G(.4%)
juniper-5G(.4%)
salt-34G(2.75%)
pepper-18.75G(1.5%)
cure #2-3.2G(.25%)
fresh grated nutmeg-2.5G(.2%)
Spice mixture was ground up in mini food processor. It was then rubbed into the jowls. The jowls were placed in a ziploc bag with all the spice mixture added and shaken up to coat well. The bag was placed in the refrigerator where they will cure for about a week.
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