TentHunter
Moderator
The butcher where I get most of my meats makes not only really good bacon, but also great Jowl Bacon. He also sells fresh jowls, and since I'm out of bacon and need to make more, I thought I'd give jowl bacon a try.
I picked up two hog jowls weighing about 5.25 lb total. I trimmed off the skin and any glands.
I'll use the skins to make some smoked treats for the pooch.
Next, mix up some of my Cider Mill bacon brine: Filtered Water, Cider, Salt, Brown Sugar & Curing Salt #1.
Inject the jowls and into the brine. Since they're injected, they should be ready for the smoker after a couple days in the fridge.
These got covered with a plate to keep them submerged.
Be back in a couple days...
I picked up two hog jowls weighing about 5.25 lb total. I trimmed off the skin and any glands.
I'll use the skins to make some smoked treats for the pooch.
Next, mix up some of my Cider Mill bacon brine: Filtered Water, Cider, Salt, Brown Sugar & Curing Salt #1.
Inject the jowls and into the brine. Since they're injected, they should be ready for the smoker after a couple days in the fridge.
These got covered with a plate to keep them submerged.
Be back in a couple days...