Genuine curiosity, whats the cause of the redness (to anyone who knows)? Is that an indicator that it should have cured longer or just the difference between fresh homemade and potentially older store-bought jowl?
Impressive. And you did it at home without any particular equipment? I didn’t even know we could do that lol
Daviddoesnotexist
Nice! Care to share the process? Looks great
Difficult-Slip-2755
Id try it
oetkb
Looks good to me. I’ve been struggling to find it locally (East mids) so have been reading up about how to make it myself as my local butcher supplies pork jowls. Guide I read said fridge for first week only but you kept it in there for entire time?
dalecannon
That’s exactly how I got started. Check out the /r/charcuterie sub sometime.
8 Comments
Genuine curiosity, whats the cause of the redness (to anyone who knows)? Is that an indicator that it should have cured longer or just the difference between fresh homemade and potentially older store-bought jowl?
https://i.imgur.com/AYgf2AK.gif
Wow
Impressive. And you did it at home without any particular equipment? I didn’t even know we could do that lol
Nice! Care to share the process? Looks great
Id try it
Looks good to me. I’ve been struggling to find it locally (East mids) so have been reading up about how to make it myself as my local butcher supplies pork jowls. Guide I read said fridge for first week only but you kept it in there for entire time?
That’s exactly how I got started. Check out the /r/charcuterie sub sometime.