John Myers
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Meat: Guanciale (Italian Specialty)
The perfect meat: guanciale (italian specialty) recipe with a picture and simple step-by-step instructions.
Seasoning variant: 1
- 40 g Curing salt
- 4 g Sugar
- 3 g Garlic powder
- 1 g Sage, dried
- 0,6 g Rosemary, dried
Seasoning variant: 2
- 40 g Curing salt
- 4 g Sugar
- 3 g Pepper
- 1 tsp Juniper berries
- 4 Pc. Bay leaf
- Parry the pork cheek or the Goder cleanly.
- Put all the spices in a mill and paint finely.
- Spread the spice mixture on the meat and massage in a little.
- Put in a freezer bag, suck in air and seal. Curing time (in the refrigerator, 4 – 10 ° C): approx. 3 weeks
- Wipe the spices well, pat dry, hang up in a fly-proof manner and air-dry for 1 – 3 months at 6 – 16 ° C. Relative humidity approx. 70%.
- Since I like it a little softer, about 6 weeks was enough. It tastes best when it is very finely sliced. Or dice finely, e.g. for spaghetti carbonara.
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