Pork cheeks when cured is Guanciale(pronounced guan-chal-lay).. or Roman Bacon. i use it in lots Italian peasant recipes. Pretty much central to anything italian that calls for bacon.. its probably saltier and firmer than what you made, but we gotta find a use for yours. :) Smoke is just another form of curing.... isnt it.
it makes a killer brown gravy with wine and mushrooom over chicken also.. it can be used in interchangeably with pancetta.. good in carbonara too.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.