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.