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Invisibledaussaulit
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Registered: 08/06/02
Posts: 2,894
Loc: Earth
Guanciale! *updated*
    #3114272 - 09/09/04 05:09 PM (12 years, 7 months ago)

I?ve posted this before but no one had any input. So I decided to go for it.
http://www.babbonyc.com/in-guanciale.html
Guanciale is cured hog jowl. Face and neck meat of the pig. Its layered with lots of fat like bacon. Substitutes would be pancetta or good quality bacon. I?ve decided that I have to have it really authentic. I?ve made spaghetti ala carbonara with bacon and it turned out to be pretty good. Another dish that you have to use guanciale for is bucatini all?amatriciana, so I?ll probably cook that up and post lots of pictures.

I was completely unable to find any hog jowls and unwilling to buy already made guanciale, so I had to order it online. I?ve also never cured meat, so its going to be a new experience for me too. I went to nimanranch.com, a place out in california that has good quality meats and they have the odd cuts that the general public never want to use. I?ve heard good things about this company.

so this came today, each jowl is $9, bought 3 and got free overnight shipping. The other 2 jowls are in the freezer.

Recipe

? cup sugar
? cup kosher salt
10 to 15 whole black peppercorns
4 sprigs of fresh thyme leaves
2 pounds hog jowls

Now to let it cure in the fridge for a week.

9-16 update
Water had started to exude moments after the salt and sugar was put on. Now it has been a week and a good amount has exuded out.



Here's a general idea on how big this is.


So it needs a cool and dry place. I decided to put it in my fridge, but I haven't figured out how to get the air circulating inside yet. So now it has to dry for 3 weeks.

10-6-04 update

The Guanciale is done. The cheek is now firm and dry, but not completely dried out. There is also a good salt crust that has formed on the outside. I read on another site that you should wash the salt off, but I don't know what to do yet.


Edited by daussaulit (10/06/04 05:33 PM)


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InvisibleSteinM
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Re: Guanciale! [Re: daussaulit]
    #3114424 - 09/09/04 05:37 PM (12 years, 7 months ago)

This is interesting. Please make updates with photos.


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Offlinefelix
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Re: Guanciale! [Re: daussaulit]
    #3115563 - 09/09/04 09:35 PM (12 years, 7 months ago)

i'll be checking it out.


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Invisiblefunkymonk
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Re: Guanciale! [Re: daussaulit]
    #3116011 - 09/09/04 11:23 PM (12 years, 7 months ago)

Sounds good, keep us updated:D


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Invisibledaussaulit
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Re: Guanciale! *updated* [Re: daussaulit]
    #3223526 - 10/06/04 06:13 PM (12 years, 6 months ago)

Spaghetti alla Carbonara
8 ounces guanciale, may substitute pancetta or good bacon
1 pound dry spaghetti
1 cup grated Parmigiano-Reggiano
4 eggs, separated
Freshly ground black pepper

In a 12 to 14-inch saute pan, render and brown guanciale until crispy and golden. Do not drain fat from pan; set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook spaghetti according to the package directions, until tender yet al dente, reserving the pasta cooking water.

Reheat the guanciale in the pan with the fat and add approximately 1/4 cup of the pasta cooking water to the pan. Toss in the cooked pasta and heat, shaking the pan, for 1 minute. Add the grated cheese, egg whites, and black pepper and toss until fully incorporated. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.



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InvisibleSteinM
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Re: Guanciale! *updated* [Re: daussaulit]
    #3223644 - 10/06/04 06:40 PM (12 years, 6 months ago)

Does the yolk stay raw or does it cook with the noodles?


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Invisibledaussaulit
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Re: Guanciale! *updated* [Re: Stein]
    #3223682 - 10/06/04 06:49 PM (12 years, 6 months ago)

Its up to you. If your serve it right, which is immediately, it is still very hot. If you want the yolk cooked stir it into the noodles. The leftover heat will cook the yolk all the way through. If you like it raw, don't stir it in.


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Offlinefelix
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Re: Guanciale! *updated* [Re: Stein]
    #3223687 - 10/06/04 06:51 PM (12 years, 6 months ago)

looks raw to me. i've always been skeptical about eating raw eggs, because of salmonella. nowadays though, it's not THAT much of a concern, but there is still a chance.

looks good though, i'd eat a couple bowls or it..
nice pics and everything daussaulit. hows the guanciale taste? close to bacon or more pancetta-ish? i would think it would have a light flavor..but i've never had it.


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Real botanists laugh at HPS systems, we do however use high pressure sodium in the parking lot. - artthug


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Invisibledaussaulit
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Re: Guanciale! *updated* [Re: felix]
    #3223815 - 10/06/04 07:23 PM (12 years, 6 months ago)

They do have pasteurized and irradiated eggs. If you use those the chance of getting salmonella would pretty much be eliminated.

Well guanciale, like pancetta is unsmoked. Bacon is smoked. The meat is a lot more flavorful. Since pigs eat a lot and do a lot of chewing, the muscle is well worked. Also curing with the sugar gives it a sweetness, but the pork flavor is a lot better than regular bacon.


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InvisibleSteinM
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Re: Guanciale! *updated* [Re: daussaulit]
    #3224521 - 10/06/04 09:53 PM (12 years, 6 months ago)

Interesting, sounds good!


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InvisibleGabbaDj
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Re: Guanciale! *updated* [Re: daussaulit]
    #3225326 - 10/07/04 12:37 AM (12 years, 6 months ago)

You are my new hero... Greg Louganis move over.


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Invisibledaussaulit
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Re: Guanciale! *updated* [Re: daussaulit]
    #3264736 - 10/22/04 02:52 PM (12 years, 6 months ago)

The true recipe is suppose to be made with bucatini, but I can't find it.

Spaghetti All'Amatriciana

? pound guanciale, or pancetta, thinly sliced
3 garlic cloves
1 red onion, halved and sliced ?-inch thick
1 ? teaspoons hot red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 ? cups basic tomato sauce
1 pound spaghetti
1 bunch of flat-leaf parsley, leaves only
Pecorino Romano, for grating

1. Being 6 quarts of water to a boil and add 2 tablespoons of salt.

2. Place the guanciale slices in a 12- to 14-inch saut? pan in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and red pepper flakes. Return the guanciale to the pan with the vegetables, and cook over medium-high heat for 5 minutes, or until the onions, garlic and guanciale are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes.

3. Cook the spaghetti in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately.

BASIC TOMATO SAUCE

Makes 4 cups

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste


In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.


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