your takin good ole southern cookin and turning it into a complex technical chore

@harrythehorsebbq

2 ай бұрын

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 🤷🏻‍♂️

@4:13 - Hi, Mom!

Let me get this right,im not to smart in math. 3% of 710g jowel = 21.3 grams of Cure ?

@harrythehorsebbq

9 ай бұрын

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

@IMakeMyBacon

8 ай бұрын

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?

@IMakeMyBacon

8 ай бұрын

​@harrythehorsebbq also should I dry them overnight in the fridge before smoking

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.

@harrythehorsebbq

9 ай бұрын

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

@IMakeMyBacon

9 ай бұрын

​@harrythehorsebbq oh no I weighed it on scale also, I was just saying it looked like a couple Tablespoon when I weighed in the small bowl

@IMakeMyBacon

9 ай бұрын

​@@harrythehorsebbqmy biggest jowl required about 20 grams of cure

@harrythehorsebbq

9 ай бұрын

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

@IMakeMyBacon

9 ай бұрын

​@@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

i want my 15% mr.c

@harrythehorsebbq

Жыл бұрын

Man, inflation is really getting everybody these days

I was all for it until the measurements weren't in American 🤣

@harrythehorsebbq

Жыл бұрын

I hear ya, but weighing out all of the ingredients leads to more accurate recipes that won't fail you.

This is haram dont let rinor watch it

umm..... sorry sir you dont look like you have the proper life experience to work a grill!!!!!!!!!!!!!!

@kurtrayner8392

8 ай бұрын

Im sorry ivce changed my mind now that i have seen the intro

@harrythehorsebbq

8 ай бұрын

I’m not sure what this all means, but I appreciate you watching!