I picked up 4 pork cheeks (along with some shoulder, fatback, and sausage casings for my next project) from Baringer Bros. meats at the Allentown Farmer’s Market last week. I’ll do 2 cheeks to start and the other 2 in a couple months. Apparently the flavor is intense and a little goes a long way. Here is a condensed version of my prep. Consult Ruhlman’s Charcuterie for detailed instructions.

Step 1 – The obligatory and clichéd wearing of the cheek on your face like Hannibal Lecter.

Steps 2-4 – Trim off the skin, any stray sinew and fat. Combine with salt, sugar, garlic, pepper and fresh thyme. Refrigerate for 6 days.

Steps 5-6 – Remove from fridge, rinse off seasonings and pat dry. Punch a hole near the top and loop a string through for hanging. I had seen a preparation where the cheek was trussed with a sprig of rosemary so I copied it. Looks nicer and smells better. You can see that they’re firmer as they’re not laying flat onto the cutting board. Each lost an ounce of liquid during the curing. We’re looking for an overall loss of 30% of the starting weight.

Step 7 – Hung in the cellar. I attached tags onto which i can write the weights every 4-5 days. The aroma is a little pungent right now but it will get better as the water leaves. I’m hoping these are edible by New Year’s.

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