My wife ordered me pork jowl for Christmas to make guanicale with and I defrosted it today to apply the cure. When I opened the package and started to trim, I got a sneaking suspicion it was actually beef cheek. I have not worked with either so telling the difference is difficult for me. My wife checked the order and it was for pork jowl, however, on the package it only said cheek meat. Also, above where it says cheek meat there is a blacked out part of the label. I was able to decipher it as "cachete de res". I assume that means beef cheek.
To me it smells like beef, but is there any easy way to know?
Also, I had made the cure from Charcuterie with fresh garlic ahead of time. Is that something I can store in a plastic container and use later, or should I junk it and make a new batch when I am ready to apply?
Thanks for the help.
To me it smells like beef, but is there any easy way to know?
Also, I had made the cure from Charcuterie with fresh garlic ahead of time. Is that something I can store in a plastic container and use later, or should I junk it and make a new batch when I am ready to apply?
Thanks for the help.