Step 1

Mix all the cure ingredients together and pack the jowl with it. Massage the cure into the meat and fat. Put the jowl into a container (plastic, glass, ceramic, stainless steel) that just barely holds it, and toss in any remaining cure. Cover the container and put in the fridge for 4 to 7 days. Turn the jowl over once a day.

Step 2

When the meat has stiffened up at the thickest part, usually 5 days or more, rinse off the cure (you can leave a little on, but get most off), and pat the jowl dry. Put on a rack in a drafty place for several hours.

Step 3

Poke a hole through the skin on a corner of the jowl and tie string to it. Hang the jowl in a cool, moist place (50-55°F and at least 65 percent humidity, but see above for more curing instructions) for at least 3 weeks before eating. To store, cut into large chunks and vacuum seal or cover with plastic wrap and butcher paper before freezing. Guanciale will last, well-wrapped, in the fridge for several months.