Pig Jowl

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Pig Jowl

Postby Odin » Tue Jan 30, 2018 9:09 pm

I picked up a fresh pork belly today and my butcher gave me two pig jowls to do something with. They weigh about a 1kg each. Never even seen anything like this before any ideas as what to do with them? It appears you can make a bacon type product with them anything else? Odin
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Re: Pig Jowl

Postby wheels » Wed Jan 31, 2018 12:08 am

Search for Guanciale. There are a number of posts on here, or on Jason's site http://curedmeats.blogspot.co.uk/2008/03/guanciale.html


HTH

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Re: Pig Jowl

Postby NCPaul » Wed Jan 31, 2018 12:02 pm

It can also be used in place of fat back, I count it as 2/3 fat. You'll need to trim away the glandular material from the inside face. Jowl is slightly softer than back fat (you'll find this out if you have to skin them).
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Re: Pig Jowl

Postby wheels » Wed Jan 31, 2018 8:12 pm

On that subject, they're very good at 5 - 10% in hot dog type sausage.

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