A few days late, but no big deal: I moved my "jowl bacon" to the second "stage" of curing last night.
I rinsed off the jowls and allowed them to dry a bit in the open air before dusting them on the meaty sides with a little more maple sugar. I then put them back in the refrigerator in order to allow the salt and other flavours to equalise.
The next "stage" will be the smoking; I've got some beech that I have been waiting to try with this, and may also add a few juniper berries as before. I am looking forward to it, and will report on my progress.
I rinsed off the jowls and allowed them to dry a bit in the open air before dusting them on the meaty sides with a little more maple sugar. I then put them back in the refrigerator in order to allow the salt and other flavours to equalise.
The next "stage" will be the smoking; I've got some beech that I have been waiting to try with this, and may also add a few juniper berries as before. I am looking forward to it, and will report on my progress.
Comment