Bought all the pork jowl Kroger had in the case last week and started curing. 9 days in and we're ready for smoke!
Fresh pork jowl for the smoker!
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- Txdragon
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Fresh pork jowl for the smoker!
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- Txdragon
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Re: Fresh pork jowl for the smoker!
Aaannnd done! Sliced and ready to go into the beans!
Oh lordy, is this good!!
Oh lordy, is this good!!
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- outlaw
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Re: Fresh pork jowl for the smoker!
Meat candy right there. That is some of the most tender meat I have ever eaten with a great texture.
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Re: Fresh pork jowl for the smoker!
outlaw wrote:Meat candy right there.
I was gonna say that
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Re: Fresh pork jowl for the smoker!
Man that looks good
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- woodenvisions
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Re: Fresh pork jowl for the smoker!
I got a cavity just looking at that :):)
Looks tasty !!
Looks tasty !!
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Re: Fresh pork jowl for the smoker!
Thanks folks! I used some for the beans with the ribs this evening.
These turned out really well! Mixed 50/50 salt and brown sugar and smoked with white oak.
These turned out really well! Mixed 50/50 salt and brown sugar and smoked with white oak.
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Re: Fresh pork jowl for the smoker!
Outstanding Amigo
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Re: Fresh pork jowl for the smoker!
egghead wrote:Outstanding Amigo
Thank you, sir! Next batch of beans is tomorrow and will surely host some of this fine jowl!
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- Russ
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Re: Fresh pork jowl for the smoker!
I've had beef cheeks, I like them, never tried squealer? Must talk to my butcher.
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Re: Fresh pork jowl for the smoker!
Russ wrote:I've had beef cheeks, I like them, never tried squealer? Must talk to my butcher.
Russ
You'll not regret it! Can't really eat them like beef cheeks though; a bit on the fatty and rich side. They do make for excellent bacon. Guanciale, (pronounced- gwan cha lee).
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