Shortcut Guanciale

• 1 pork jowl (about 1 pound)
• 2 tablespoons and 1 teaspoon kosher salt
• 2 teaspoons dextrose powder or 1 1/2 teaspoons superfine sugar (I use the latter)
• 1/2 teaspoon ground coriander
• 1 teaspoon ground pepper
• 1 teaspoon curing salt No. 1 (available at Amazon.com)
• 1 teaspoon crushed garlic
• 1 tablespoon chopped rosemary

1. Rinse pork jowl and pat dry.
2. Combine other ingredients in a bowl.
3. Rub the curing mix on the jowl, then place jowl in a gallon Ziploc bag with the cure evenly spread on top and bottom.
4. Refrigerate for 3 days.
5. Rinse the jowl and dry it.
6. Roast at 275 degrees for 2 1/2 to 3 hours.

pork jowl, kosher salt, dextrose powder, ground coriander, ground pepper, curing salt, garlic, rosemary

Taken from cooking.nytimes.com/recipes/1014345 (may not work)