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Smoking Guanciale ... What Should I Be Doing

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    Smoking Guanciale ... What Should I Be Doing

    My brother-in-law butchered a hog's head and is curing the jowls/cheek meat. The meat is curing right now, but has asked me to smoke it on my GMG. How should this be cooked? Any advice would be much appreciate!


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    #2
    I've made guanciale a couple of times. I'm not sure you want to smoke it, for the guanciale experience. If you decide to do it, follow your basic bacon approach: to 150 internal temp.

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    • MacDaddy
      MacDaddy commented
      Editing a comment
      Thanks EdF for the insight!

    #3
    Followed a basic bacon recipe, and the results are in... Delicious!
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      #4
      Known as Jowl bacon in my part of the Midwest. Good eating! Yours Looks good!

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