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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Welcome to The Pit. Sorry, I've never cooked a jowl, but someone will be along in a bit to help. -
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I know you can fry it & cook it with beans, but have no clue of curing it or smokin. Welcome aboard, eat good and have fun!Comment
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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.Comment
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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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Thanks for joining!Comment
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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/Comment
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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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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??Comment
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As great as pork belly bacon is, jowl bacon is even better!Comment
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I've got several jowls in my freezer...Comment
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Welcome to The Pit! We are really happy to have you here.
I have yet to make Jowel. Although, Jowel bacon sounds insanely good. Steve R.
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Never tried jowl either, but welcome from Winnipeg.Comment
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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!Comment
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Welcome and great pics!Comment
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