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Time per pound question for brining hog jowls

post #1 of 2
Thread Starter 

  Seen a lot of info for pork belly and butts  but none for jowls.  So how long per pound using Pop"s  Brine.  Jowls are about 1.5 pounds apiece and I have 4 of them.

post #2 of 2

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.”

 

Best idea is to ask Pop, but his times are usually gauged buy thickness. So I am guessing a week to 10 days.

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