Tuesday, October 13, 2009

Mangalitsa Jowl

So, after frying up a few slices of the Mangalitsa jowl I bought at Mosefund Farm for a snack I decided to cure the rest. It's very likely that once the cure has fully penetrated the fat I'll cook some off and air dry the rest.

The cure is pretty simple and consists only of sea salt, black pepper, juniper berries and garlic. I did not measure anything but worked out the proportions all by instinct and aroma (I can smell when there is enough of a specific seasoning.)

I'm figuring 2 days curing time per pound. Since the jowl weighs 5 pounds, it should be ready in 10 days.

Note: As you will see in the accompanying photos, the jowl is full of glands that need to be removed. Of course they are safe to eat, but they are so damned ugly that they have to be yanked. And please, if you are one of those people who like to eat glands for their "medicinal" value, I don't want to know about it.


paul said...

Bob you're gonna go nuts when you taste that freakin fat. if you have any that you haven't cured yet just cook it up real light with a little salt. it's very distinctive and luscious.

Tags said...

So Bob, does this make you a Mangalitsaista?

Stefan said...

Well played, sir! Bravo!

Deborah Dowd said...

There is always someone out there with delusions of gland-eur!

adriana said...

No nitrites or nitrates for air-drying? By the way, thanks for the tip on Pepin.

Bob del Grosso said...

Nitrate and nitrite are not needed for whole muscle or continuous fat cures for safety reasons. Sometimes I use them to brighten the color and alter the flavor profile but I decided against that this time.