When Chef Todd English was in town, we had tons of sucklings in, so I took about 6 or so of the heads and decide to de-jowl them. Now, the jowl of a suckling is super small compared any normal 200 - 300 lb pig (obviously). Nevertheless, I decided to go ahead and try to cure them and make guanciale. I did the basic cure out of Rhulman's Charcuterie book to about 5 of them, a maple glazed cure to a couple and then BBQ rubbed a couple of them. They turned out really well actually. A bit salty when eaten on their own. Chef
Windus decided to use them for our Chef's Pasta dish and so they were brunoised, rendered out and used in a carbonara. Overall I was pleased, but know there is still a lot that I need to learn (and I definitely am).
Here are pictures of cooked Jowl and the dried ones.
the curing chamber (its what I have to work with, and low budget)
Chef Windus and I made some Merguez this past weekend, and I have some left over lamb, and I had this thought of lamb salami with the leftover lamb. Definitely going to be doing that here in the next couple of days, so I'm pretty stoked. Hope that it turns out caus eI'm doing this one without a recipe, just some basic guidelines.
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