I was looking at my jowls last night and then decided that since I use bacon a heck of a lot more than I use Guanciale, and that I would end up putting the Guanciale in pasta carbonara or something similiar anyway.. why extend the wait by hanging the jowls for a month, when I can smoke them for 4-6 hours and enjoy them sooner?
Here they are after I pulled them out of the cure and gave them a good rinse and soak ( about a 5 minute soak ). Don't wipe off the spices.. it adds a bit more flavor and character. ( next experiment I may put more spices on after the rinse, and before the smoking )
Then it was into the manfridge for 24 hours to allow them to develop a pellicle ( you may not remember, so a pellicle is some kind of protein "skin" buildup on the meat that allows the smoke to "stick" to the meat.)I ran over to Pences to "borrow" JDubs Little Chief smoker... this thing is on it's last legs and since he got a traeger doesn't want it anymore. I think I'm going to have to go out in a few weeks and get one myself, so Pence and his old little chief can be alone together .
Into the smoker they go.. apple wood bits and chips for 4-6 hours.. adding more chips every 2-3 hours for super smoke flavor.
Stay tuned for tasting.
This is the only thing I haven't made yet. I use so much guanciale, I can't bring myself to smoke a jowl.
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