oifmarine2003
Babbling Farker
I tried my hand at making guanciale in the curing chamber. This is made from the hog cheeks (called jowl).
Here are the jowls after we butchered a hog a couple of months ago.
Trimmed them up, removed some glands, applied the cure, vacuum sucked them, and put them in the fridge for 20 days to cure.
After the cure was finished, I rinsed, weighed and hung the in the dry curing chamber we affectionately call Richard.
This one took a little over 2 months to reach the magic number of 30% weight loss.
I am very pleased with how it turned out. I will have another 6 to make at butcher time next month. Also going to try to do prosciutto as well, I think.
Here are the jowls after we butchered a hog a couple of months ago.
Trimmed them up, removed some glands, applied the cure, vacuum sucked them, and put them in the fridge for 20 days to cure.
After the cure was finished, I rinsed, weighed and hung the in the dry curing chamber we affectionately call Richard.
This one took a little over 2 months to reach the magic number of 30% weight loss.
I am very pleased with how it turned out. I will have another 6 to make at butcher time next month. Also going to try to do prosciutto as well, I think.
