@Deepwoodsbutcher thanks that’s the one I watch Eckkhard had said to leave them in never naming what they are
@denny66 brown sugar cure and smoke 8 hrs cut it with the grain because it shirks so much tastes like bacon
@Njlungbuster Maple sausage is the best out on the grill and yes thats a all in one spice bag
@PapaSop the summer look great. What was you grinding sequences plate sizes? They have a defined texture I always like seeing all the cheese peppers even the fat!
@Jonathon yes I removed all the free standing ones but that honeycomb stuff that I’m pointing at in the picture is still on ,that’s as far as I trimmed it. From multiple YouTube videos it seems to stay on???
@mars well they are out of the smoker! How do they look guys? They look edible I’ll have to test it out at lunch!!! The one I’m point at I think is the same from the raw picture???
@mars here’s the photo of my jowl. Is my knife pointing at glands? Do you leave them in or trim them out? From the suggested video I gather it’s better to leave them in.
@Joe-Hell thanks that video and few others that came up helped out. It will be Experience! Living in the south and learn a whole new of eating .
@Jonathon I have a picture of the jowl. Can’t figure out how to post it. This jowl will not defeat me.
Just breaking a hog and been told smoked jowl is good. I can’t find any references on how to clean it. It looks like it is all glands. Do you leave all that on or clean it off? What’s the norm?