Ingrédients

• 500 g pork cheek
• 12.5 g kosher salt 2.5%
• 1.25 g Insta Cure #1 .25%
• 3.75 g cracked black pepper .75%
• 1.25 g red pepper flakes .25%
• 8.75 g light brown sugar 1.75%
• 2.5 g fennel seed .5%
• 1 small sprig of fresh rosemary for every 500g
• a few juniper berries for every 500g
• a few bay leaves for every 500g

Instructions

Curing the Pork Cheek

1. start by rinsing your pork cheek. If you can get it with the skin still on that would be ideal. Weigh your pork cheek and input that weight into the "Servings" field of this recipe. It will automatically calculate the ingredients for you.
2. combine all of the ingredients together and rub them all over your pork cheek. Place into a vac bag or a ziplock bag. Be sure to add 100% of all the spices into the bag. Remove as much air as possible.
3. Place into the refrigerator for 1 week. Massage daily and flip the bag over every other day.

Drying the Pork Cheek

1. Remove the cured cheek from the refrigerator and rinse clean. Wrap in a collagen sheet and truss it up. Weigh the pork cheek and record the weight.
2. Place the cured pork cheek into a drying chamber set to 55F and 80% humidity for 4-6 weeks. I try to target a 30% weight loss for this charcuterie.
3. After 4-6 weeks remove the guanciale from your drying chamber, remove the casing and the skin. Enjoy pan fried over just about anything you want…

• 🏆 Make GUANCIALE At Home Cured Pork Cheek 'Bacon' - YouTube
• Make Guanciale - Cured Bacon from the Pigs Cheek - Meat Series 01 - YouTube