I'm sure in the future, I'll make Guanciale, but for now, I'm super happy with the outcome ( as is JDub who stopped by to drop off a tent I'll need for a ski mountaineering trip this weekend ... I gave him a nice chunk just cause I'm a nice guy.. good timing JDub)
So here it is... nice and smoky, well cured.. hopefully not too salty.
I totally forgot to finish it in the oven for 1 hour at 150degrees, but I think it will still be fine.
It's all shrink wrapped and in the freezer... except for one piece in the fridge for some schweet pasta carbonara next week.
So give this one a try... any butcher at your local store can get you jowls.. or if you want a real treat, stop by tails and trotters at the PSU farmers market and tell Morgan you'd like to get a set of his hazlenut finished jowls.. or just go to the T&T Website
Cheers.
