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Pork Jowl

Brendan_Lee_56950

I have 2 berkshire pork jowls being cut for me tomorrow and one of them is going down for some guanciale but I am fielding suggestions for what to do with the other one as I really don't have the space to cure both at once.

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Brendan_Lee_56950

Better get them before they all become illegal!

seijoed

I think I have 40 of them

Mason_Perry_34060

YAY another 1 man army.... I mean I have over 50 squirt guns and a lot of water....

seijoed

Since it is wrong I'll never tell you I could invade a small state in ...

Mason_Perry_34060

I stopped drinking soda, but I do more than enough of the other....

seijoed

@Mason - I do both

Mason_Perry_34060

I want a big soda and a gun

seijoed

So we can feel safe! Duh!

Mason_Perry_34060

I really don't get New York, and why people want to be told what they can and cannot do regarding everything....

seijoed

And banned in NYC!

Mason_Perry_34060

A big gulp is 32....

seijoed

I've lived here since 2001 and I have no clue what an oz is....

Brendan_Lee_56950

I still can't wrap my head around the whole ounces thing though. I grew up in Canada with g, ml, L, etc, but I've lived in the US for 11 years now and all I know is that 16oz is approximately a pound which is approximately 450g and a ml = g.

Mason_Perry_34060

We aren't heathens we are progressive intellectuals.

Brendan_Lee_56950

I would love to hone my app making skills and put together a basic program for scaling/creating/storing weight based recipes.

I would love for it to be like a skeleton of a recipe where you could define your own ingredients and %s but it would then store it so when you go back you just have to adjust the 100% ingredient's weight and your new values are calculated automagically.

I see it being similar to those recipe collecting apps that already exist where you punch in your own stuff and pick from the dropdown boxes but this would be for us heathens who use weight based measurements!

Jack_Mayer_85396

Ditto! thanks @Brendan!

Mason_Perry_34060

Very nice, thank you sir.

Brendan_Lee_56950

I put together an excel spreadsheet to calculate the cure for the guanciale based on the weight of your protein. It's helpful for me for the future but I figured I'd share in case anyone else wants delicious cured meats.

Guanciale Cure Spreadsheet

Mason_Perry_34060

Looks good I imagine rosemary will be fine. Let us know how they turn out.

Brendan_Lee_56950

So I decided to go ahead and cure all of the jowls I just got this week. I have 4 in total so I did two with a traditional guanciale recipe a la Ruhlman's Charcuterie book and then two with a maple-white miso cure.

Maple White Miso Cure

250g White Miso

50g Maple Syrup (B grade is fine)

18g Soy

15g Sweet Soy

40g Fuji Apple Sake

40g Miring

Guanciale

I went with a parametric recipe here so with the pork set to 100% I went with 7% Kosher salt, 7% sugar, 1% crushed garlic, 0.05% cracked black peppercorns, and 2g/1000g of Instacure #1. I didn't have any fresh thyme so I used fresh rosemary.

Brendan_Lee_56950

@chris duh, i feel dumb for not thinking about that

Jeff_Leung_37994

pork jowl char-siu

Chris_Young_80640

We have a nice recipe here: http://www.chefsteps.com/courses/accelerated-sous-vide-cooking-course/sous-vide-pork-cheek-with-celery-root-and-pickled-apples