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Cheek Trifecta--Roasted Jowl/Belly
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  1. #1
    Senior Member Mucho Bocho's Avatar
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    Cheek Trifecta--Roasted Jowl/Belly

    Cheek Trifecta--Roasted Jowl/Belly

    As some of you may know that Zwiefel came by my house in Raleigh, NC on Saturday for a visit and I made him some Roasted Pig Jowls. Iíve received a couple of request for the recipe so I wanted to share.

    Iím not saying that my way is the best, but Iíve never had better. The reason I became a knife nut in the first place was to improve my food. Iíll also say that I take steps (interventions) and use ingredients that others would find unnecessary even down right crazy. Iím a Modernist cook too.

    What Iím shooting for is a crust of 100% edible semi-soft chicharron on top of a soft, mostly rendered fat layer with a meaty base of pork.

    Cheek Trifecta.

    10LBS Fresh Jowls
    2 L Distilled Water
    5g Phosphate (Pork FAB)
    5g Mortonís Quick Tender (A low level Nitrate/Nitrite salt)
    10g Sodium Erythrobate (Powerful anti-oxidant and quick cure facilitator)
    2 LBS Ice
    Safflower Oil
    Maldon Salt


    1.) Wash fresh Jowls. Pat dry. Place skin side down and slice off the top Ĺ of fat and salivary glands (till all little brown spots (glands) are removed). Shave skin with razors until all (most) of the stubble is gone.
    2.) Add Jowl and curing agents with water and Ice in a chamber, pressurize and Tumble for 60 minutes. Refrigerate tumbler under pressure for 24hrs. Shake it once in a while.
    3.) Depressureize jowls, wash, pat dry, section each Jowl into four pieces. Wrap in shrink, package 4 jowl quarters per bag and seal under max vacuum.
    4.) Sous Vide for 80hrs at 140F/60C then wemove and chill completely.
    5.) Discard packaging, run under warm water to remove all collagen gel. Cross-hatch score the skin. Rub a dash of baking soda on skin. Leave open in refrigerator for 1hr.
    6.) Warm pan very well on low heat. Oil pan and brown skin slowly in large skillet, flip and cook internal temp is 140/60. Place on broiler pan, stick with thermocouple (thermometer) and bake till internal is 200/205.
    7.) Hit them with Maldon salt and let them rest for 10 minutes till internal temp is 160.

    Equipment used:
    Bic Disposable Razors
    Konosuke 240 HD Kiritsuke Gyuto
    300mm Stainless Yusuke Sakai
    Crock Pot Sous Vide rig
    14Ē debuyer fry pan
    Thermopen Sous Vide needle thermocouple with K-Type meter
    Vacmaster VP 112 Chamber vacuum
    Marinade ExpressóHome Vacuum tumbler http://marinadeexpress.com/
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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  2. #2
    Senior Member brainsausage's Avatar
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    Looks great. I've been playing with the idea of picking up a vaccuum tumbler for the restaurant...
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  3. #3
    Senior Member Mucho Bocho's Avatar
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    BSausage, I love it. I've had it for tow years now. They offer two size chambers. The large one will allow you to do 20 LBS meat easilly. Its quiet, reliable and all exposes parts are dishwasher safe!

    I've spoken with the inventor, the originally designed it to remove mercury from fish. But as you could imagine, the market was too small so they rebranded it as a home marinading machine. I've yet to use it to marinade anything.

  4. #4

    Zwiefel's Avatar
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    sooooo.....If I make this, I can buy more toys?
    Remember: You're a unique individual...just like everybody else.

  5. #5
    For us "tumbler deprived" folks are there any alternatives? Looks delicious by the way -

  6. #6
    Senior Member Mucho Bocho's Avatar
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    Mike, Thanks. A tumbler isn't necessary. Just double the brine and soak for 48hrs as opposed to 24hrs.

  7. #7
    Cool - a friend and I have been talking about slaughtering a pig this fall. I know a guy who grows some really awesome pig meat.

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    Could you please enlighten me to the purpose of the cure for a pretty immediate prep. What would be the advantage over salt.

    Thanks
    Jared

  9. #9
    Amazing sir, thanks for sharing!
    Twitter: @PeterDaEater

  10. #10
    Senior Member Mucho Bocho's Avatar
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    Jared, Not sure I know what your asking.

    You can cure with a salty brine sure. It will take longer to pepetrate into the fat giving you a slightly firmer texture closer to the surface. This will give you a slightly tougher cooked product closer to the surface. You'll also want the product to rest uncoked a few days out of the cure to allow it to spread out evenly. If you're just using salt, what I would do is:

    1.) Create a salt water solution so that a potato will sink. Try 90g kosher salt to 1000g water (should taste like sea water).
    2.) add prepped jowls, put something on top so they are complete submerged. Can be done in a plastic bag too. Brine for two days.
    3.) remove from brine, and soak in distilled water for 30 minutes. Pat dry, put in refrigerator for two days before sous vide.



    Quote Originally Posted by rahimlee54 View Post
    Could you please enlighten me to the purpose of the cure for a pretty immediate prep. What would be the advantage over salt.

    Thanks
    Jared

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