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Hog head plan B
Picked up my head from the butcher today and he cut the darn thing in half and threw out the snout. I decided to go ahead and debone the meat and will smoke the meat. What is the lighter colored meat around the cheek area?
How long should I smoke the meat for?
Thanks
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
Comments
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RajunCajun said:What is the lighter colored meat around the cheek area?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I left as much of it whole as possible. So the jowl meat is somewhat "glandy" in appearance?
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
RajunCajun said:
So the jowl meat is somewhat "glandy" in appearance?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
RajunCajun said:
I left as much of it whole as possible.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thank, SGHThe problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
RajunCajun said:Thank, SGHHere were the suggestions. Since you have deboned it, he suggested the following. Cook the jowl meat indirect between 225-250 degrees and baste constantly. Or to cook in a shallow pan between 250-275 degrees with just a little liquid if you do not want to trouble with basting. Either way, really pour the smoke to it. It's almost impossible to over smoke jowl. Start looking at the meat around 170 degrees and see if it's to your liking. I wish that I could offer some input myself, but I have always cooked jowl on the head. Good luck my friend and I hope that this helps.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Sounds great. Thanks for the input.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Took your advice and it worked out perfectly. The jowl meat is very tasty. Looking forward to doing again except with a complete head.
Thanks for the help.
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
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