Quantcast
Very Cheeky..Pun intended
+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Very Cheeky..Pun intended

  1. #1
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,341

    Very Cheeky..Pun intended

    So I've been messing around with pork Jowls lately and wanted to show my results. I've got the belly dialed in and thought I'd give cheeks a go and at $1.39 a pound for fresh jowls, I though what the heck.

    What i did was:
    1.) Cut the salavary glands off on the non-skin side and used a disposable razor to shave the hair stubble from the skin side.
    2.) Vac Tumbled them for 60 min with sodius erythrobate, salt and phosphates.
    3.) Cut each Jowl into four peices, saran wrapped and vac bagged. Sous vide 140 degrees for 80hrs. Completely chilled them.
    4.) Removed from bag, wiped dry, pan seared in a 10" debuyer and finished in a 350 degree oven until 160 in center.

    Name:  jowl 1.jpg
Views: 32
Size:  7.3 KB
    Attached Thumbnails Attached Thumbnails Click image for larger version

Name:	jowl3.jpg‎
Views:	22
Size:	36.9 KB
ID:	16102  
    Attached Images Attached Images  

  2. #2
    Senior Member
    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,160
    that looks awesome! Similar to pork belly? looks it.
    Remember: You're a unique individual...just like everybody else.

  3. #3
    Senior Member Miles's Avatar
    Join Date
    Mar 2011
    Location
    Deep in the heart of a Texas kitchen
    Posts
    516
    I'd love to be able to find jowls at $1.39/lb...

  4. #4
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,341
    I've got five more packs (20 pieces) left. We can certainly break them out next saturday?

    Quote Originally Posted by Zwiefel View Post
    that looks awesome! Similar to pork belly? looks it.

  5. #5
    Senior Member
    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,160
    Quote Originally Posted by Mucho Bocho View Post
    I've got five more packs (20 pieces) left. We can certainly break them out next saturday?
    Yes please!
    Remember: You're a unique individual...just like everybody else.

  6. #6
    Senior Member
    Join Date
    Aug 2011
    Location
    Lexington, KY
    Posts
    1,208
    That looks delicious.

  7. #7
    Senior Member Jmadams13's Avatar
    Join Date
    Sep 2012
    Location
    South Central PA
    Posts
    995
    Think I felt it move a little, lol.

    Looks great. I've braised them before like belly, but didnt turn out anything like I wanted. I might try to cure some soon when I get my next hog.
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  8. #8
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,341
    I also added a gram per pound of Pink #1

  9. #9
    Senior Member mpukas's Avatar
    Join Date
    Apr 2011
    Location
    Gyptuckey, CO
    Posts
    797
    Quote Originally Posted by Mucho Bocho View Post
    I also added a gram per pound of Pink #1
    ??? Can you elaborate on the other substances added and why? Looks amazing!
    Shibui - simplicity devoid of unnecessary elements

  10. #10

    PierreRodrigue's Avatar
    Join Date
    Mar 2011
    Location
    Alberta, Canada
    Posts
    1,772
    Oh dear Lord, I almost chocked on my own drool! That looks awesome!


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts