Guanciale
Ingredients
1 Pork Jowl (ask your butcher)
3 tablespoons sea salt
1 tablespoon Sugar
1 pinch of saltpetre (available online)
½ teaspoon ground coriander
1 clove of garlic (chopped or crushed)
2 bayleaves (chopped)
1 tablespoon chopped thyme
Method:
1. Rinse the pork jowl and dry.
2. Mix all the remaining ingredients.
3. Spread the ingredients evenly over the pork jowl.
4. Place them into a glass or ceramic container.
5. Cover with cling film and leave in the fridge for five days.
6. Turn the meat daily.
7. After seven days rinse the jowl.
8. Thoroughly wrap it in a very clean cloth or muslin.
9. Hang or place the jowl on a rack in your fridge.
10. Allow it to dry for two weeks.
11. The meat will last for several months in the fridge if well covered.
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