smoked Hog Jowl

[lathrop]

I am looking for a recipe for smoking a hog jowl. Recommended rub? time and temp.

 

[thirdeye]

Most hog jowl has been smoked, so I basically trim some of the rough edges, and score the fat. If you have fresh jowl, you can still hot smoke them but a brine will improve the flavor and texture. I have used a brine with 2 tablespoons of Cure #1 per gallon of water, and this takes 4 days. When using Pop's brine (1 tablespoon of Cure #1 per gallon of water), I go a week.

 

[lathrop]

Sorry I am not looking for a cured jowl. I do love them. Maybe something like a braised pork belly.

 

[thirdeye]

Can't say I've ever braised a pork belly, I have made the pork belly burnt ends (cubes of pork belly), which has a braised step of sorts to tenderize.