Memorial Day Smoked Jowls
Nami and I went upstate near Wurtsboro, NY for the Memorial Day Weekend. We rubbed some skin-off jowls from Heritage Foods USA with a cup of salt, a half-cup of sugar, some herbs and peppercorns, and stuck them in a plastic bag in the fridge over night. Then I hickory-smoked them for about 16 hours. After some refrigeration they were ready to be sliced and served with eggs grits and stewed tomatoes for an awesome breakfast.
Jowls in cure:
In the smoker:
Sliced:
The results made a great breakfast but also a next-level BLT later in the day.
Items used in this recipe: Heritage Foods USA Skin-Off Jowl
