My brother-in-law butchered a hog's head and is curing the jowls/cheek meat. The meat is curing right now, but has asked me to smoke it on my GMG. How should this be cooked? Any advice would be much appreciate!
I've made guanciale a couple of times. I'm not sure you want to smoke it, for the guanciale experience. If you decide to do it, follow your basic bacon approach: to 150 internal temp.
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