🏆 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:    • https://www.youtube.com/playlist?list...   Our Dry Cure Bacon Series:    • https://www.youtube.com/playlist?list...   Part 1: Initial Breakdown of the hog:    • https://youtu.be/u1hlaWVzwAo   Part 2: The Head:    • https://youtu.be/PJqtnfcOBbE   Part 3: The Shoulder:    • https://youtu.be/dy_6DcmPoUc   Part 4: The Belly:    • https://youtu.be/agaqhWF7KrY   Part 5: The Loin:    • https://youtu.be/7Tpxyzm1S5w   Part 6: The Hind Leg:    • https://youtu.be/_QSjziczYYg   We Make Guanciale:    • https://youtu.be/v4E_WW1EazI   We Render Lard:    • https://youtu.be/uwjWZa4nAyw   How To Make Dry Cure Bacon:    • https://youtu.be/LlvCFEgLZGc   How To Make Pork Stock:    • https://youtu.be/zmCo1TlxVh8   We Make Prosciutto Crudo:    • https://youtu.be/x5udiB2e_0s   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 Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-fri... Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr...