Want To Make Guanciale? This is How You Do It (Step by Step)
ฝัง
- เผยแพร่เมื่อ 13 ก.ย. 2024
- Cured Pig's cheeks is what makes Guanciale
Ingredients Part 1:
- 1 Pigs Cheek
- Coarse Sea Salt
- 3 Bay Leaves
- Fresh Rosemary, Thyme & Marjoram
Ingredients Part 2:
- Can of beer to wash it off after a week
- 2 Teaspoons white sugar
- 1.5 Teaspoons of Fine Sea Salt
- 3 Teaspoon Coarse Black Pepper
- 2 Teaspoon fine Black Pepper
Hope you enjoy this Guanciale video, visit our website for more www.cookingwithanitalian.com & find more on our channel enjoy!
If you have any queries, please let us know in the comments or contact us through social media. Thank you.
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#CookingWithAnItalian #Guanciale #Charcuterie
I'm in stage 2 now... my pig face is salt cured rinsed, dried, massaged with the salt, sugar and pepper, and hanging in my kitchen for the next day or so!
I'm very excited because I can't get guanciale here for less than $50/pound!
Well done, let me know if you need any help. I love guanciale. Ciao 😁😁
🙂 I have started my cure, great video from a nice guy
Thank you very much and let me know if you need any help. Ciaoooo
I'm Muslim but I liked the recipe and I'm gonna do it with beef .
Try it and let me know 👋👋
@@CookingwithanItalian I tried it .amazing dredge flavor. Goes wonderful with carbonara
@@Ramatzotti there is almost little to no difference between cured fat piece of pork and cured fat piece of beef. Let a muslim man eat a carbonara how he wants ffs.
@@Ramatzotti do you mean you are going to Japan to find a good sake if a recipe asks for one ? Let us enjoy our meals the way we please
Köszönöm szépen a videót.
(Érthető, pontos, egyszerű)
Ki fogom próbálni.🙏🤓😁😉
Thanks
Bravo, mio amico! I will be making this. Much love from Boston
Grazie mille amico.. Let me know if you like it. Ciaoooo for UK 👋👋👋
Great 👍
Thank you very much, ciaooo
Grazie mille, un'altra ottima ricetta da provare quando ho spazio in frigo...
Devo solo trovare un buon macellaio locale che mi venda le guance dei maiali da curare, in Scozia non è così facile...
Buon anno e tanti auguri a te e famiglia... 👍😉👍🎆🎇🎈🎉
Grazie mille sei sempre gentile. Prova a fare il guanciale, e fammi sapere se ti serve qualche informazione. Tanti auguri di buon anno anche a te. Ciaoooo
Oh my god. I just found my favorite youtube channel. Incredible!
Thank you very much, I am very happy you like. Ciaoooo 😁
Bravissimo complimenti.
Grazie mille.
I cured some cappicolo. I'm really looking forward to try this.❤
Let me know if you need any help. Ciaoooo
@@CookingwithanItalian will do. But your video is very easy to follow and very clear. Merci.
Looks delicious 😋
Thank you very much. 👋👋👋
Great video. May I ask What is the minimum amount of hanging time before can use?
30/40 days, or 40% weight of. 👋👋
Hello this I Will trie must find pigg cheack. Happy New year to You and.famelie
Thank you very much and happy new year to you too. Ciaoooo 😁😁😁
Happy New Year my right hand Eye-talian man!
Happy new year to you too. Ciao 👋👋👋👋
He ate it and spun. Damn... 😆😆😆
yeah I'm waiting for the italian hand gesture to spin but went with his whole body :P
Since I'm living in tropical region my room temperature would swing 31 degrees celsius by night and can reach to 35 degrees celsius by day. How long would be the fermentation hours? In tropical regions fermentation is faster so I'm guessing to just let it ferment for 6-8 hours?
7/8 hours is perfect. 👋👋
@@CookingwithanItalian great, thanks
Are you sure its tea spoons? it looks more like tablespoons from the ammount...
Hello! Instead of putting guanciale in the fridge, can I put it in the basement? Thanks!
Even better.. 👋👋👋
Hello, do you ever add garlic? Fresh or granulated?
You can use both... 👋👋
Puoi dirmi dove compri il guanciale? I would love to make guanciale in “America “ thanks.
Io compro in macelleria. Io vivo in Inghilterra UK. Ciaoooo 😁😁😁
@@CookingwithanItalian in America è’difficile trovare il guanciale. Comunque complimenti.
Do you just hang it back in the fridge after cutting the guanciale open? How long does it last after cutting open?
Yes I hang in the fridge. Last in the fridge 3/6 month. 👋👋
@@CookingwithanItalian Thank you! I'm going to try this.
If you need any help let me know. 👋👋
I am so scared of botulism. How can i avoid it? My jowl is waiting for me in the fridge and i’m afraid that i might make a mistake. Pls help.
Use the starter cultures, and you can kill the bacteria.👋👋👋
Could i freeze the one half
Yes you can. 👋👋
@@CookingwithanItalian thankyou.There are not many butchers in UK towns usually all in the supermarket.ive found a independent butcher a few miles away and when I next go out of town that's where I'll be heading.i had Italian kids stay with me and they brought their own guaiciale.They made carbonara it was gorgeous.Got me thinking of I could make my own because guanciale deffo not in my shops.
What temp is the fridge?
I have 3°..👋👋
Is that 3 degrees Celsius?