Locavore Recipes: Curing Techniques

Guanciale (cured pork jowl)

1-1.5 lbs. pork jowl

1 cup course sea salt or kosher salt

4 bay leaves, crushed

2 tbs peppercorns

2 tbs juniper berries

Toast peppercorns and juniper berries in a pan, then cool and crush. Mix all ingredients together. Rub the jowl liberally with the mixture and refrigerate in a tightly sealed container. A zip lock bag works well.

At this point, time is on your side. There should be some of the salt cure left. Check and dry your pork jowl daily. If the cure has dissolved add more. Let the jowl cure for up to 3 weeks.

Next is more time. You can rinse the jowl with some white wine and rub dry. Wrap the jowl in cheesecloth and dry it for up to 6 weeks, outside the refrigerator. If you have the space to hang it somewhere cool and dry, even better. Hang over a pan that can catch any remaining liquid.

[ruthguthrie]

So inspiring James! I'm going to get some jowl and get to work :)