Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: Bentley on September 10, 2023, 03:18:34 PM

Title: Guanciale.
Post by: Bentley on September 10, 2023, 03:18:34 PM

OK.  So I have a friend that comes over every Friday for dinner and we then go to an AA Meeting.  He loves an Italian dish called pasta all'amatriciana.  A dish I believe that originated in the Hills just South and East of Rome.  Usually served with a red sauce and rigatoni.  Good ole Mayberry...well you know the story.  So I decided I would make my own.  Mayberry certainly knows what Pork Cheek is, they just don't do Guanciale.  So I figured I will make my own.  I started curing this weeks ago, forgot about it, not even sure how many.  Salt, cure#1, fresh sage and rosemary.  Will now dry for about 6-8 weeks!

(https://i.imgur.com/38jifinh.jpg)

Title: Re: Guanciale.
Post by: Hank D Thoreau on September 10, 2023, 05:37:14 PM

You might have it in time for the Fresno State Boise State game.

Title: Re: Guanciale.
Post by: Canadian John on September 11, 2023, 08:03:08 AM

 Most interesting Bent.  Wish I could try some.

Title: Re: Guanciale.
Post by: Bentley on September 13, 2023, 03:56:03 PM

Not a lot happening after 3 days!

(https://i.imgur.com/qtowuv9h.jpg)

Title: Re: Guanciale.
Post by: yorkdude on September 13, 2023, 04:15:53 PM

So is it kind of a pancetta profile?
Have absolutely no clue.

Title: Re: Guanciale.
Post by: Bentley on September 13, 2023, 06:21:33 PM

Yes, just more fat on the jowl then the belly, which is hard to believe.

Title: Re: Guanciale.
Post by: Bentley on September 29, 2023, 12:33:30 PM

Thought it was more then 19 days, but so be it!

(https://i.imgur.com/UIUTyK9h.jpg)