Can you share what dish pork jowl is used in southern cooking? I’m unfamiliar. I just thought I was trying a familiar technique on a cut of pork I’ve never cooked before 🤷🏻♂️
Correct. Mathematically, 3% is equal to 0.03. Multiply 0.03 times the mass of your meat and that is the mass of the cure you should use. If you wanted to use cure equal to 2% of the mass of the meat, then you would multiple the mass by 0.02. So yes, 0.03 times 710 is about 21 grams of cure you would put on the meat
I think I may have a problem. I weighed each Cheek and weighed cure for each, I rub each cheek cured 7 days but they didn't firm up or release that much water. I stuck a finger in one of the jowl and It didn't seem Salty enough, I used Rock Kosher salt, they are not firm at all, what did I do wrong?
Question for you, when i weighed the jowl and weighed my Cure, the cure came out to be a couple Tablespoons or a little less per jowl, is that about right ? I follow the cure to the Tee when i made it. Thanks in Advance.
This is a good question. When I did it, I measured everything in grams on a kitchen scale. I didn’t use any volumetric measurements like tablespoons. I don’t think that I had that much cure per jowl, but it all depends on how big the jowls are. Mine were relatively small
Yeah that sounds about right. I think I’m my video I used about 22 grams of cure or so. You’re right in the ballpark 🤙🏻 one way you would know if there is too much cure is if the end product is too salty. Then you’d have to go back to the drawing board
@@harrythehorsebbqright, I'm going to soak them for an hour after curing. That cure smell so good. It took me 4 hours to find Maple Sugar, very are to find. I vacuumed seal the remaining cure and loosely vacuumed sealed each jowl separately. I have Beef Bacon and Buckboard Bacon Curing as well. I sell it
