[easyazon_infoblock align=”right” identifier=”B00126AP4M” locale=”US” tag=”infobacon-20″]<\/p>\n
Jowl bacon is also commonly referred to as Pork JOWL. It is simply made from pork cheeks that are of course thoroughly cured and smoked. Pork Jowl features cheek meat surrounded by a soft layer of fat. The soft nature of cheek meat makes Jowl bacon much easier to cure as compared to other forms of bacon. Curing can take as little as 3 to 4 days.<\/p>\n
Cure ingredients will vary depending with the preferences of consumer. Most common components of the cure mixture include sugar, salt and black pepper. Sodium nitrite is the chemical component of the cure. For those who prefer their bacon sweet, maple syrup and molasses are a worthwhile addition to the cure.<\/p>\n
Sodium nitrite is used in the curing processes of almost all forms of bacon. The reason for this is the fact that it prevents growth of any form of bacteria. It also gives the meat a very appetizing color as well as a distinctive flavor.<\/p>\n
First, you have to ready your cure for the process. This means that you mix your curing ingredients in the correct proportions.<\/p>\n
The second step would be to rub the cure evenly on the Jowl. This Jowl is then placed into a bag and refrigerated. Allow the Jowl to sit in the refrigerator for at least three days. During this period, be sure to turn the bag regularly to ensure that the cure redistributes evenly.<\/p>\n
After this, you are done with curing your Jowl. It is now time to smoke your Jowl. However, there are other forms of Jowl that do not have to be smoked.<\/p>\n
Jowl bacon can be served or applied in a variety of occasions. To start with, Jowl bacon can be fried and served as a main course.<\/p>\n
Jowl bacon can also be chopped into small pieces and used to garnish a variety of dishes. Moreover, Jowl bacon can be served in sandwich form. It is also used as a binding element in pork liver sausages.<\/p>\n
Pork Jowl is a very popular form of winter food. Why is this? The reason for this is the fact that it can last for a very long period of time even without necessarily having to be refrigerated.<\/p>\n
What is Gammon bacon? or is Gammon Ham?<\/a><\/p><\/blockquote>\n