Well after the jowls cured in the wet brine for 48 hours, it was time to lay on some smoke. I think we'll go with Apple for the hot-smoke...
...but first, to get a hint of sweet maple, lets cold smoke with a blend of 100% Apple & Maple pellets.
These will get a two hour cold-smoke, then hot-smoked (around 170°) using Apple.
After 7 hours of hot-smoke, they reached their target internal temp of 150°. Nine hours of total smoke time.
After cooling, wrap tightly in plastic then into the fridge for a 48 hour rest to let the smoke permeate.
After the 48 hour rest, boy are they smelling good! Time to slice.
What's that you ask? Well, of course we sampled some!
Jowl bacon may not be as pretty as belly bacon, but it sure tastes just as good!
Thanks for looking, and letting me ramble!
Cliff
