How We Cure Guanciale at the Rancho

Filed under Pork, Small Gatherings, Smoked & Salted

INGREDIENTS

  • Guanciale Kit including:
  • Llano Seco pork jowl 
  • 6 oz. Omnivore salt 

    DIRECTIONS

    1. Skin the jowl and trim the glands creating a teardrop shape.  
    2. Coat the jowl liberally with Omnivore salt
    3. Put the jowl in a ziplock back with two bay leaves and seal the bag firmly. Refrigerate for 1 week. 
    4. Take the jowl out of the bag and cut a small hole in meat. Loop butchers twine through the hole and hang the jowl in your refrigerator for 2 more weeks. 

    After those final two week your guanciale will be ready to slice, dice and add to any meal.