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The meat in those jowls will be astounding if you pre-salted the head and smoke it through. Pork Jowls make amazing "bacon".Originally Posted by electronman1729
Who's hungry?
Beef Cheeks are TRUE Barbacoa. PITA to work with . Peeling the silver skin is a bitch but, season, smoke, then braise...OMG!
Interested.
I've never done a head. Where is the silver skin? I leave it on on ribs.
Somewhere I have a "how to" on cow heads. Good luck finding one.
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The jowl meat is usually a fist size lump on either side of the jaw. There is a LOT of connective tissue and silver skin between the bones and muscles.
Beef heads are tough to acquire commercialy. However most Latin markets have beef cheeks. Costco businesses center usually has them as well. Not a pretty cut of meat and a lot of work...but yummy. Tons of calogen. Like shortribs but richer.
Gonna do a turkey breast(no need for a whole bird, it's just me and Mrs TFOG), maybe play with my injector doohickey. Not sure what to inject, other than it'll probably be apple juice based...
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New to smoking/pellet grills here. A few weeks ago, I bought a Camp Chef and am on a learn-as-you-go path. I broke her in with a pork butt, then a week later with a brisket. Both turned out OK, but the cook times were a lot longer than expected. I talked to the guys at Proud Souls in Littleton where I bought the grill, and they said that here at altitude, cook temps need to be increased. So instead of 225 for the brisket, they recommended 300, which worked much better. My question is if there's some rule of thumb with temps and cook times for altitude vs. sea level?
Beautiful smoke ring and crust on that brisket.
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New to smoking/pellet grills here. A few weeks ago, I bought a Camp Chef and am on a learn-as-you-go path. I broke her in with a pork butt, then a week later with a brisket. Both turned out OK, but the cook times were a lot longer than expected. I talked to the guys at Proud Souls in Littleton where I bought the grill, and they said that here at altitude, cook temps need to be increased. So instead of 225 for the brisket, they recommended 300, which worked much better. My question is if there's some rule of thumb with temps and cook times for altitude vs. sea level?
Never had an issue, altitude wise, when in CO or down here at the same 4900' level, when it comes to smoking meats. Start early, plan on it taking longer than usual and keep an eye on that hopper.
Time is the first thing to go out the window when it comes to smoking.
I've done numerous pork shoulders, some are done close to expected time, others are going to be tomorrow's dinner by the time it's done. The only way to get a handle on approx times is ... continue smoking meats.
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Thanks!
That's my thought too...thx!
Water boils at around 200 at 6000 ft 205 at 5500. Sea level it boils at 212. I think there is a difference in altitude but there is also a difference in water content in the meat
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