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Hog Jowls

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  • NukeGuy
    Club Member
    • Oct 2017
    • 65
    • Grand Bay-Westfield, New Brunswick

    Hog Jowls

    Anybody ever cure and smoke jowls? I've got a special request. I'll treat them like a belly and see what happens. Any suggestion or things to avoid?
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1149
    • Central Iowa

    #2
    Yup, do it just like bacon. Or cured but unsmoked is guanciale, Italian delicacy.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Best carbonara/amatricana use guanciale.
  • kmhfive
    Club Member
    • Mar 2017
    • 3006
    • Northern Illinois
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    #3
    Cool!! Would love to see pictures!

    Comment

    • Steve R.
      Club Member
      • Jul 2016
      • 2178
      • Elizabethtown, KY
      • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Ranch Kettle w/ Guru adapter.

      #4
      Jowl bacon is awesome! That's what we always had when I was a kid.

      Comment

      • Attjack
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        #5
        I have some jowls in the freezer from the last pig I got. Didn't really know what to do with it. I guess i do now.

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10423
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
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          #6
          These will be very good. The flavor will explode in your mouth. As others have said, treat it like bacon.

          Comment

          • EdF
            EdF
            Club Member
            • Jul 2016
            • 3189
            • Atlantic Highlands, NJ
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            #7
            The thing is that jowls have kind of a creamier texture to their fat. Processing them as guanciale is amazing, and like HorseDoctor and Potkettleblack said, the outcome (especially for carbonara) is incomparable. I wouldn't even consider any other way of prepping them, and I like trying new things.

            Comment


            • FireMan
              FireMan commented
              Editing a comment
              It sure sounds like ol’ Ed knows what he’s talking about, cuz I haven’t a clue.

            • EdF
              EdF commented
              Editing a comment
              Oh Man, you cure it a bit, then hang it in a dry, hopefully breezy area for a month or two (would have to check to remember). Heavenly!
          • NukeGuy
            Club Member
            • Oct 2017
            • 65
            • Grand Bay-Westfield, New Brunswick

            #8
            Dry or smoke it?

            Comment


            • EdF
              EdF commented
              Editing a comment
              Yep.

            • HorseDoctor
              HorseDoctor commented
              Editing a comment
              Cured but not smoked, like pancetta only done with jowls instead of belly.

            • HouseHomey
              HouseHomey commented
              Editing a comment
              I got nothing to add except. "What they said 👆"
          • Mudkat
            Club Member
            • Feb 2017
            • 2133
            • At a river near me, MD
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            #9
            Before and after pics wanted.

            Comment

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