A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon.
Thursday, April 8, 2010
Jowls- Into the Smoker
I was looking at my jowls last night and then decided that since I use bacon a heck of a lot more than I use Guanciale, and that I would end up putting the Guanciale in pasta carbonara or something similiar anyway.. why extend the wait by hanging the jowls for a month, when I can smoke them for 4-6 hours and enjoy them sooner?
Here they are after I pulled them out of the cure and gave them a good rinse and soak ( about a 5 minute soak ). Don't wipe off the spices.. it adds a bit more flavor and character. ( next experiment I may put more spices on after the rinse, and before the smoking )
Then it was into the manfridge for 24 hours to allow them to develop a pellicle ( you may not remember, so a pellicle is some kind of protein "skin" buildup on the meat that allows the smoke to "stick" to the meat.)
I ran over to Pences to "borrow" JDubs Little Chief smoker... this thing is on it's last legs and since he got a traeger doesn't want it anymore. I think I'm going to have to go out in a few weeks and get one myself, so Pence and his old little chief can be alone together .
Into the smoker they go.. apple wood bits and chips for 4-6 hours.. adding more chips every 2-3 hours for super smoke flavor.