I’m embarrassed I haven’t got around to trying pig cheeks before today. I saw them on sale locally and bought a pack of four. Removing the slippery membrane was a bit tricky but didn’t take long. The four cheeks then joined the balance of yesterday’s box of chicken thighs on the CGA. All the meat had a sprinkling of peri-peri rub and I then sauced about 15 minutes before taking them off the grill. Thighs were predictably moist and tasty but the cheeks were a revelation. Soft, yet still retaining texture, moist and full of flavour. Real little gems. I’ll be buying more.
I found smoked "guanciale" at our local Hispanic market last week--they call it smoked pork jowl (manufacturer is Owens). It does contain sodium nitrate. Anxious to try it.
We just cured it and hung it in a porch breezeway for a month or so. I don't remember whether we used the Instacure or not. Used Ruhlman's recipe. Thing is, the fat is so creamy!
Smoker: PBC
Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
Misc: I just seem to keep buying things.
That looks great. I’ve only ever eaten beef cheeks (cachete in Spanish) in barbacoa. I had an uncle who would eat hogs jowls and offer me some when I was a kid. I assumed they were similar to the pickled pigs feet he also would offer me so I always refused. After seeing these pics I now regret that decision. I may have to try this.
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