I've got 25lbs of Pork Jowls...

[73saint]

They are beautiful, but came with the skin on. I was planning to do a dry cure, and cold smoke them for bacon. Wondering if I should take the time to skin them or leave the skin on. I know the skin is a PIA to remove unless hot smoked, so just looking for some input. I am inclined to skin them.

 

[Sowsage]

That's a lot of piggies! Personally I would take the time to skin them. Gonna be a PIA but for me I would rather do it all at once and be done with it....also if I was making that much jowl bacon id deffinatly be making some pork jowl bacon burnt ends at some point. If you've never done it try it out...you wont be dissapointed!

 

[thirdeye]

The ones I get are labeled as 'smoked', like you often see ham hocks. I score the skin and do a second smoke on them. I don't think the ones I get are worthy of bacon, but they do add flavor to beans or stews. I bet skinning them would not be that hard, plus you can remove some fat if needed.

 

[73saint]

Thanks y’all!! I’m definitely going to skin them. And I’ll save the skin for my boudin! Bout to get started now!!

 

[73saint]

That's a lot of piggies! Personally I would take the time to skin them. Gonna be a PIA but for me I would rather do it all at once and be done with it....also if I was making that much jowl bacon id deffinatly be making some pork jowl bacon burnt ends at some point. If you've never done it try it out...you wont be dissapointed!

Well I’ve done the regular (belly) bacon burnt ends And they were fantastic!!

 

[Brokenhandle]

All sounds good to me! Waiting for pics...are they done yet?

Ryan

 

[JC in GB]

If the skins are good for pork craklins I would skin them for those alone.

JC

 

[73saint]

Moving slowly but surely. I’ll post a few pics when I’m done skinning, etc. here’s a glance of what I started with.

 

[smokin peachey]

Looks like you are off to a good start. Can’t wait to see the finished pics.

 

[thirdeye]

Those are much more generous than the jowl I can get. You have a lot more cheek to deal with. Now I see why you will make some bacon.

 

[73saint]

Ended up skinning them all. Boy was that some work, but I got better and better as I went. I took a pic of one of the “good” ones. Did my best, anyway.


ended up with just under 3 lbs of skin. Also, I did a basic dry cure splitting them up into bags of 4-5. I also added 1/4 cup of CBP, granulated onion and granulated garlic.





I typically do my bellys for 14 days minimum. So, unless someone can convince me otherwise, that will be my plan with these. They sure do seem pretty, I’m excited to see the outcome!

 

[pc farmer]

Sweet. I cant wait to see the results. 14 days sounds good to me.

 

[thirdeye]

Once again.... those are way nice. For grins, do a search for Guanciale , it's an Italian cheek bacon, same curing technique but the aromatics are slightly different. At any rate try some of your bacon with a carbonara or a spaghetti dish with some fresh herbs tossed in.

 

[73saint]

Once again.... those are way nice. For grins, do a search for Guanciale , it's an Italian cheek bacon, same curing technique but the aromatics are slightly different. At any rate try some of your bacon with a carbonara or a spaghetti dish with some fresh herbs tossed in.

I considered Guanciale, I just don’t know much about it. Maybe I should have tried it with a few of them. Is it smoked?

 

[chopsaw]

Saint , I'm watching this . Those are nice .
I don't think Guanciale is smoked .

 

[73saint]

Saint , I'm watching this . Those are nice .
I don't think Guanciale is smoked .

Thanks! Yes, the Guanciale... I looked it up. I’m actually building a drying chamber as we speak, so, for now I don’t think I could make it anyway.

 

[chopsaw]

Yes, the Guanciale... I looked it up. I’m actually building a drying chamber as we speak, so, for now I don’t think I could make it anyway.

Grind up a couple pounds and stuff in some Umai . You'll be famous . Lol.

 

[Bearcarver]

Howdy Saint!!
I see you went & removed the skins before I got here.
I would have done the same, as I remove ALL skins (Ham, Fish, Bacon, Etc) except Poultry, before smoking, because I want to smoke to get to the parts I'm going to eat.
Be Back---I'll be waiting in the Bleachers!!

Bear

 

[73saint]

Pork jowl bacon

Got 13 beautiful pork jowls a couple weeks back. I trimmed them up nicely, put them in a standard dry cure (diggingdog farms bacon calculator), garlic powder, onion powder & black pepper for the seasoning. Rotated and massaged for 14 days, then let them dry for 48 hours in my fridge, and cold...

www.smokingmeatforums.com

A link to the thread I just started in case anyone wants to see the final results.

 

[SmokinAl]

Man we just save them for white bean soup!
I eat that at least once or twice a week & the jowls really make them good!
No smoking, just a crock pot!
Al