i've made duck prosciutto from duck breast and dried pork tenderloin and they were fine but pork jowl is very fatty, I'm afraid it'll end up spoiled. or maybe i could do it outside, it's about 5-10 celsius rn where i live
bump
>>20975743id say its best outside in the cold weather if theres a constant cold temp where its stored, dont risk stuff like this anon
>>20975743Nobody here is good enough to know it’s all zoomers making omurice and sardine threads
>>20976206lol sad but true, OP you will have better luck on one of reddit's cooking subs. they actually have posters who know what they're talking about. I hate to say it and people will hate me for saying it, but it's the truth. and if you don't like that, then step up the quality of this board because in its current state, /ck/ just isn't a serious cooking forum. it's a fun place to shitpost but I don't come here for real wisdom.
yo i found this method where you dry it first in a food dryer and then just leave it to dry naturally for a week>DryingTraditionally, after salt curing in a cold environment, guanciale would be hung to dry close to a fireplace at about 25-26C for 4-6 hours to bring the temperature up, then moved farther away from the fireplace and dried for about week, ensuring there is sufficient airflow.Nowadays, with the introduction of temperature and humidity-controlled curing chambers, this task becomes quite easy. Here is the drying schedule that I use for guanciale with great results:Stage Duration Temp RHWarming 6 hours 77F (25C) < 99 %Drying 18 hours 73F (23C) 75-80 %Drying 24 hours 71F (22C) 72-76 %Drying 24 hours 68F (20C) 68-72 %Drying 24 hours 64F (18C) 65-75 %Drying 24 hours 61F (16C) 72-76 %Drying 24 hours 59F (15C) 75-80 %The objective of the drying phase is to bring the internal temperature to 77F (25C) to start lactic acid bacteria activity, then gradually drop it to where it will be slowly matured for months. During this time, the humidity will be lowered to ensure optimal water loss.
who are you trying to fool. you will never be a guancialist.
>>20975743>>20976206I don't think anybody has ever been brave enough to try
>>20975743Yeah I've made duck prosciutto in my fridge pretty easily, pretty similar
>>20975743It's the same process as making Pancetta. it needs atleast 3 weeks and you must have a constant source of air movement to dry the meat out. Let it salt for 16 hours, wash the salt, put the meat in a bowl of water, add citric acid(10grams per half a litre) and let it sit for 2 hours.after the bath dry the meat out and you season it, wrap it in foil, put it in the fridge for 5-7 days, remembering to turn it over every day. Once the top lair of meat has hardened, take it out of the fridge wash it again, and then hang it up to dry for about 10-15 days. If you are drying it in a fridge , hang it on a string from a grate and get some cheap chink 5v deks fan or something. The meat mustn't touch anything else, so airflow is not restricted and it doesn't mold.
