riba
Senior Member
Tidy up the pork jowl,
add spice mix with the following ratio
Note that I use 0.6% nitrite salt, which is commonly available in Europe. (the percentage is not a typo, I believe instacure #1 can be obtained in the US, which has has 6.25% sodium nitrite)
Vacuum seal the jowl with the spice mix and refrigerate for a week.
Remove from packaging, dry with kitchen towel, and hang in a cool(ish) dark, regularly ventilated place (I use my garage).
Occasionally check for fungus, which can be removed with a bit of vinegar.
I air dry for 2 to 4 weeks.
Cold smoke overnight and presto.
Great thinly sliced (uncooked) with some good tomatoes and onions, with fried rice, and of course carbonara.
It freezes really well.
(I think the spice mix is Ruhlman's recipe)
add spice mix with the following ratio
- pork jowl - 1000 gram
- black pepper - 19 gram
- brown sugar - 11 gram
- curing salt (coloroso salt - 0.6% nitrite salt) - 27 gram
- (juniper berry - 4 gram)
- laurel leaf
- (nutmeg 2 gram)
- (some thyme)
- (garlic- 1 clove)
Note that I use 0.6% nitrite salt, which is commonly available in Europe. (the percentage is not a typo, I believe instacure #1 can be obtained in the US, which has has 6.25% sodium nitrite)
Vacuum seal the jowl with the spice mix and refrigerate for a week.
Remove from packaging, dry with kitchen towel, and hang in a cool(ish) dark, regularly ventilated place (I use my garage).
Occasionally check for fungus, which can be removed with a bit of vinegar.
I air dry for 2 to 4 weeks.
Cold smoke overnight and presto.
Great thinly sliced (uncooked) with some good tomatoes and onions, with fried rice, and of course carbonara.
It freezes really well.
(I think the spice mix is Ruhlman's recipe)