New member as of this month, spend a lot of time reading all the excellent ideas and recipes. Thanks I have fresh jowl and wondering if any one has an idea for the smoker. Thanks
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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- Aug 2014
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- Orlando, Florida
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Equipment:
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Black-eyed peas, collard greens and hog jowl are New Years traditions in the south. The only way I've ever seen hog jowl is cured (eg. hog jowl bacon). It's used to season the peas and greens and the rest is fried like regular bacon. We had a couple of store bought jowls (cured) last month and mostly it was used like "regular" bacon with eggs and toast and/or bacon cheeseburgers. Anyway, you could cure it using Meathead's bacon recipe.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5028
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
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Welcome to the pit! I’ve only done beef cheeks. However, if they are similar (which they ought to be) I’d smoke them low n slow for a looong time. Wrap during the stall and braise them until finished (internal temp 203 deg F) or until the meat falls apart, whatever comes first.
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Guanciale - it's the bomb! Like bacon, but the fat is "creamier". It's the original meat in fettuccine carbonara. Well worth the wait while it's curing. http://www.onetomato-twotomato.com/2...ciale-at-home/
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it is also AWESOME to use instead of bacon or pancetta in a bolgense ragu (guanciale that is). either make some black eyed peas, mustard greens, or guanciale. those are my top 3 choices. I would lean towards the Guanciale like EdF said, as hocks are easy to get and my go to for the hoppin johns and greens.Last edited by texastweeter; February 25, 2018, 10:28 AM.
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Founding Member
- Jul 2014
- 5339
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Welcome to The Pit from Minnesota. Sorry I can't help much on the Jowl---all I can think of is low n slow and wrap at the end--see how it turns out for the first time trying it??
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- Aug 2017
- 7570
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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and, maybe some other toys as well
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Thank you everyone for your warm welcome. So I decided to cook the Jowl, low and slow 225°. There is a lot of fat on these, 50/50, so after the cook we just separated the meat from the fat. Man, that is some great pork! Little more work, but the meat was worth it. I had a picnic ham to accompany it, so after the jowl appetizer we had pulled pork. Big fan of Mule Foot Hogs!
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