🏆 Make GUANCIALE At Home Cured Pork Cheek 'Bacon' скачать в хорошем качестве

🏆 Make GUANCIALE At Home Cured Pork Cheek 'Bacon'

Guanciale What Is It? How To Make Guanciale At Home - Welcome Friends! Welcome back to the kitchen. Today we're going to make Guanciale , or Pig Cheek / Hog Jowl 'Bacon'. If you've been watching the series where we're breaking down the pig, you will have seen Jamie and I cut the jowl off the pig's head. Today that's what we're going to dry cure. This process is pretty much the same as the dry cure bacon that we did a while back. Ingredients: 1 hog jowl, skin on 3% kosher salt  1% sugar .25% Instacure #2 / Prague Powder #2 (optional) 50g cracked black pepper 5 mL (1 tsp) fennel, crushed 5 or 6 bay leaves, crushed Method: Weigh the hog jowl. (write this weight down and save it) Weigh out the salt and sugar, based on the weight of the jowl (Prague powder too if using). Example: if the jowl weighs 100g, then you would need 3g salt and 1g sugar. Mix the salt, sugar, pepper, fennel, and bay leaves, (Prague powder if using). Rub the cure into the meat, fat, and skin on every surface. Put the jowl into a non-reactive container (plastic, glass, ceramic, stainless steel), and throw in any excess cure. Don't cover or wrap the jowl, allow for airflow, and place in the fridge. Turn the jowl over once a day.After 4-6 days, rinse off the cure, and pat dry. Sprinkle on some extra black pepper, and poke a hole through the skin to tie a string through. Hang in a place that is between 50-55°F and around 65% humidity, for at least 3-5 weeks. The jowl is safe to eat without cooking when it has lost 30% of it's original weight. Our Pro Butcher Hog Series:    • Pro Butcher Breaks Down A Hog   Our Dry Cure Bacon Series:    • 2018 DIY Home Made Bacon Project   Part 1: Initial Breakdown of the hog:    • PRO BUTCHER Cuts Up A Pig Nose To Tail Int...   Part 2: The Head:    • PRO BUTCHER Cuts Up A Pig Head   Part 3: The Shoulder:    • PRO BUTCHER Cuts Up PORK Shoulder   Part 4: The Belly:    • PRO BUTCHER Cuts Up A Pork Belly   Part 5: The Loin:    • Pro BUTCHER Cuts Up A PORK Loin   Part 6: The Hind Leg:    • Pro Butcher Preps A Hog Leg For Prosciutto   We Make Guanciale:    • 🏆 Make GUANCIALE At Home Cured Pork Cheek ...   We Render Lard:    • How To RENDER PORK Leaf Fat For Lard   How To Make Dry Cure Bacon:    • How To Make Measured Dry Cure Bacon At Hom...   How To Make Pork Stock:    • 🏆 How To Make Pork Stock Clear Perfect Ratio   We Make Prosciutto Crudo:    • This Is How  PROSCIUTTO Crudo Is Made - We...   0:00 - How to Make GUANCIALE At Home Cured Pork Cheek 'Bacon' 0:15 - What is Guanciale made from 0:25 - How to dry cure GUANCIALE At Home Cured Pork Cheek 'Bacon' 8:07 - tasting home made Guanciale cured pork cheek bacon #LeGourmetTV #GlenAndFriendsCooking #WholeHog