I decided to pull the pig jowls from the curing fridge about 7 weeks into the process, mostly because we were going on vacation. They could have hung longer, but they were ready to go as is- having lost a great deal of their moisture content. They look nice and taste wonderful. The chile flakes, rosemary and black pepper I rubbed into them after taking them out of the curing fridge lend a savory punch.
When the hard outer rind is sliced off, they are a lovely brick red inside marbled with lots of creamy white fat.
Time to make pasta carbonara.
Whaaaaaa! Those look absolutely lovely! I am so impressed Israel! House curing meat has been on my list forever.
ReplyDeleteh
It was a fun project and really pretty easy to do. Very satisfying. You should totally go for it. Not sure what to take on next.
DeleteI hope you are having a good winter, h. Happy birthday!
-israel