Fresh pork jowl for the smoker!

Sausage making and curing meats.

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Txdragon
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Fresh pork jowl for the smoker!

Postby Txdragon » Fri Jan 26, 2018 11:31 am

Bought all the pork jowl Kroger had in the case last week and started curing. 9 days in and we're ready for smoke!

20180126_102708.jpg
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Txdragon
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Re: Fresh pork jowl for the smoker!

Postby Txdragon » Fri Jan 26, 2018 2:22 pm

Aaannnd done! Sliced and ready to go into the beans!
20180126_130642.jpg



Oh lordy, is this good!!
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Re: Fresh pork jowl for the smoker!

Postby outlaw » Fri Jan 26, 2018 2:25 pm

Meat candy right there. That is some of the most tender meat I have ever eaten with a great texture. :wav: :wav:
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Re: Fresh pork jowl for the smoker!

Postby OldUsedParts » Fri Jan 26, 2018 2:35 pm

outlaw wrote:Meat candy right there.


I was gonna say that :roll: :laughing7:
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Re: Fresh pork jowl for the smoker!

Postby bsooner75 » Fri Jan 26, 2018 3:19 pm

Man that looks good


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Re: Fresh pork jowl for the smoker!

Postby woodenvisions » Fri Jan 26, 2018 7:20 pm

I got a cavity just looking at that :):)

Looks tasty !!
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Re: Fresh pork jowl for the smoker!

Postby Txdragon » Fri Jan 26, 2018 8:54 pm

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.
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Re: Fresh pork jowl for the smoker!

Postby egghead » Fri Jan 26, 2018 8:58 pm

Outstanding Amigo
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Txdragon
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Re: Fresh pork jowl for the smoker!

Postby Txdragon » Sun Jan 28, 2018 8:25 pm

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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Re: Fresh pork jowl for the smoker!

Postby Russ » Sun Jan 28, 2018 8:43 pm

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!

Postby Txdragon » Mon Jan 29, 2018 3:09 am

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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