View Single Post
Unread 03-10-2011, 07:50 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I had thought so, but, it is not. It is quite lean and appears to be the piece of the meat in the middle of the jowl. It is quite tough if not cooked a while. I was hoping for jowl to make jowl bacon, this stuff would not work. On the other hand, smoked for three hours at 225F and it is as tender as money muscle on a butt. Not KCBS legal though
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote