Michigan BBQ Fan
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I have a small piece of hog jowl and I want to make bacon out of it. I've never done it before. Any tips/pointers/recipe/how-to from the Brethern would be appreciated.
TY.
TY.
HELP making Jowl Bacon ?!?!
- Thread starter Michigan BBQ Fan
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Check with BBQ Bacon and Jason TQ
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I'm doing some right now. It's hanging in the shed.
Used Ruhlmans recipe from the Salumeria Book. Guanciale with Cracked Black Pepper.
Just use a salt and pepper mix... dry bath method. Meaning you coat the jowl till it can't take any more. Put it in a zip lock back and shove it in the fridge for a week, with a weight on it. Turn it every 2 days then hang it out in the shed till it loses 30% weight.
No nitrates / nitrites required.
Used Ruhlmans recipe from the Salumeria Book. Guanciale with Cracked Black Pepper.
Just use a salt and pepper mix... dry bath method. Meaning you coat the jowl till it can't take any more. Put it in a zip lock back and shove it in the fridge for a week, with a weight on it. Turn it every 2 days then hang it out in the shed till it loses 30% weight.
No nitrates / nitrites required.
