jesse
New Member
Posts: 2
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Post by jesse on Nov 21, 2011 20:42:02 GMT -5
Hi and thanks for your time
So I purchased a pig with a friend from a reputable farm and I now have one smoked jowl
I was kind of hoping to treat it as bacon or make guanciale but can I dry cure this even though its been smoked?
Do I need to even cure it or can I just trim it as thin as possible and use as bacon as is?
Its smoked so can I just leave it in the fridge for a while and just slice off pieces for bacon as needed?
Thanks for your help, I just recently started buying meat direct from the farm and so I have begun exploring many different cuts
Jesse
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Post by BBQ Butcher on Nov 22, 2011 4:47:42 GMT -5
Sure, you can treat it like bacon, but you may want to try one piece first to see how much smoke it has. Depending on your tastes, you may or may not want to cure it further.
Yes, it can be left in the fridge for a reasonable amount of time and use it as needed.
The jowl is not very lean and lots of people use it for seasoning foods...like greens, beans, etc.
Keep up with buying meat from the farm, you'll enjoy it.
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jesse
New Member
Posts: 2
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Post by jesse on Nov 22, 2011 11:56:03 GMT -5
Thank you for your answer
So in fact I am still able to cure this further by following some of the salt curing recipes I have found online?
Yes I am very excited about the meat purchases, I also recently split a cow with 5 friends.
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Post by BBQ Butcher on Nov 22, 2011 12:15:45 GMT -5
So in fact I am still able to cure this further by following some of the salt curing recipes I have found online? I'm not sure how it was 'cured' in the first place, that's why you need to taste it. If it was just 'smoke' cured, go ahead and try a 'dry' cure. Or, give it another shot of smoke for a few hours.
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