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In Reply to: Pork Jowl posted by meatcutter on October 26, 2012 at 08:27:24:
I never have cooked them and probably never will. My information on them calls for dusting them with rub. Smoke at 250 for 2 to 3 hours, shoot for internal temperature of 175 degrees.
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Smoked Pork Jowl Question (1/28/2004 3:52:53 PM by Cndn Mike)
Is there any meat in a smoked jowl or is this pretty much just smoked fat?
My local grocer just brought in a bunch of smoked jowl, and I am thinking out slicing it up and using it my beans rather than the smoked pork chop, and bacon the recipe calls for.
Any thoughts on this?
A. Re: Smoked Pork Jowl Question (1/28/2004 5:12:15 PM by Tom-Fl)
It has some streak meat,but is mostly for flavor.
It won't replace ham or pork as the eatin' part of the dish.
A Smoked Pork Jowl Question (1/28/2004 5:32:06 PM by High I Que)
I buy my slab bacon and sliced jowl, which is much better than plain bacon, from Burgers Smokehouse. It has a fabulous taste and when I use it to season beans, everyone wants to know what kind of meat is in it.
A. Smoked Pork Jowl Question (1/29/2004 7:39:50 PM by Jackitup)
That's one of the meats my uncle Al used in his bloood sausage recipe, alomg with snouts and hocks and some butts, along with blood, cabbage etc. I'd suggest getting some of those jowls and brinning and smoking yourself. Some are fattier than others but some are nice and meaty...and oh so good, lots of collagen in head meat, good stuff, reminds me of the old days when I was growing up. My grampa's butcher shop always has pig and beef heads, brains and all the other specialty meats that you don't see or hear about any more
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