In wet brine for 3 weeks, dried to touch, cold smoked 40h, air dried for two weeks.
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Cold smoked dry cured jowl
- Thread starter atomicsmoke
- Start date
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Is that going to be jowl bacon ?? Not sure if that's the right name... I've got some beef cheeks that are going to head that direction...
Not proper bacon. Info on the recipe on PM since it might not be compliant with guidelines.
ok... PM me
Wait non-compliant recipe!! Geez! Better PM us all!
I agree. Lol.
DrCaligari
Newbie
- Dec 6, 2017
- 4
- 1
How did this turn out? Any tasting notes?
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