I was admiring the pizze produced in the WFO of member, dellavecchia, when I commented that "I wish I could find guanciale in NC." When member, TXCraig1, commented "You can always make your own. No shortage of pigs in NC...", I started thinking, he's right...why not?
I made a couple of calls and found fresh pork jowls (small). I picked them up today, and I'll post up my results here.
Recipe for 1200g of fresh pork jowls:
33g Sea Salt
15g Black Pepper
12g Garlic Powder
3g Pink salt - Cure #2
Turkish bayleaf: 2 crushed
Placed all dry ingredients in spice mill and ground until fine.
Rubbed the jowls and placed in baggie in fridge to cure for 7-10 days
Turn baggie 2x day.
I'll update when it's time to hang them.
1. Packaged pork jowls
2. Close-up of the label...4.67lb, $6.02USD
3. Salivary gland to be removed
4. Salivary gland redux
5. Skin side up
6. Flipped over
7. Trimmed up, down to 2.64lb (1200g)
8: Curing in a baggie for the next 7-10 days