How to Make Jowl Bacon: Dry Cured and Cold Smoked (Episode 24)

“From my cold, dead jowls!” is what you’ll mutter through clenched teeth once you get a taste of jowl bacon. Taken from the cheeks of the hog, you’ll be surprised how tender and buttery this cut of bacon is. And it’s cheaper than pork belly.
Jowl on.

Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.

Resources
United States Department of Agriculture, Food Safety and Inspection Service Meat Curing and Smoking Recommendations
https://www.fsis.usda.gov/wps/portal/footer/!ut/p/a1/zZLJasMwEIafJQcfheQljn003WhaQiHFiX0pY3nkKNSyYqnp8vSVQw-lkKYBH6qLNEj_N4t-WtI1LRXsZQNWdgqeh7iMn6YP6ZUf3bF5Mg8v2W1-4cfpMgyu84CuaElLrqy2G1oIIw3hnbKorMek23uF7tSCVB6znZbceEx0XU0MCLTvBOsXfsjlsQYtAWVesf_xRgC3xGwQrbtoESzRPWrov3QbaJ2uJt8kQ00aGqzRyEYdIi5rWqQwDWqIBalYlJJIVBUBXgUEGc782OcJnwWu5cK1zI6sjP1pIr8TCpdidoyR3zC6PLPmE8BgbKA_NjAcGZicP8P5qY91xpDb3a7MnOEHj79Zuv43jtdtm2zFfSwWCwJVwsKp3n88inaVTSaffz1bXw!!/

National Center for Home Food Preservation Guide and Literature Review Series: Smoking and Curing
https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_pres.html

Recipe for Jowl Bacon Cure Mixture (2.25% salt by weight)
(For 10 pounds)
14.51 grams of pink salt # 1 (or Prague Powder)
102.06 grams of Morton’s kosher salt
51.03 grams of organic dark brown sugar

Main Steps for Making Jowl Bacon
1. Prepare the cure mixture.
2. Use the digital scale to measure 16.76 grams of cure mixture for each one pound of meat.
3. Prepare a vacuum sealed bag.
4. Add the meat and cure mixture to the bag, close one end with your hand, and shake the meat and mixture to evenly coat the meat.
5. Seal the bag with a vacuum sealer.
6. Allow the cured meat to rest in the bags for 7 days for each inch of depth in the meat.
7. Remove the cured meat from the bags, pat the meat dry with paper towels, and allow the meat to dry overnight on wire racks in a jellyroll pan.
8. Smoke the meat in an electric smoker at 70-80 degrees for six rounds of 1 hour per round.
9. Par-freeze (slightly freeze) the slabs of bacon so they are easier to slice.
10. Slice the slab of bacon, weigh the meat and separate into stacks for packing.
11. Seal the into vacuum sealed bags.
**Note: Cold smoking bacon poses inherent risks for botulism. Please follow USDA guidelines for preparing cold-smoked bacon.

Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.

Видео How to Make Jowl Bacon: Dry Cured and Cold Smoked (Episode 24) канала Our Final Freezer