Jowl Pork
Ingredients
Directions
Trim the jowl on the face and edges, removing blood clots and loose pieces.
Square the side next to the shoulder.
Fill a barrel with full strength pickle.
Add 30 pounds of coarse salt to the barrel.
Ensure the jowl weighs 204 pounds net or 206 pounds out of pickle at shipment.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.