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It seems two of my 4 jowls have contracted a mold in the drying phase. I am not sure how I should proceed. Here are some pics of the mold. Thanks http://s1200.photobucket.com/albums/bb331/stropa1/

My wife ordered me pork jowl for Christmas to make guanicale with and I defrosted it today to apply the cure. When I opened the package and started to trim, I got a sneaking suspicion it was actually beef cheek. I have not worked with either so telling the difference is difficult for me. My wife...

Anyone have a suggestion where I could get jowl in NJ, preferably Central NJ. I have tried numerous butchers, slaughterhouses, and Asian markets with no success. I found a place online that would ship it to me, but with shipping costs it would be over $18/lb. I am trying to avoid going into the...

I was curious if anyone has used the brine/marinade/injection on the Caja China website. I recently attempted my first whole hog in the Caja China. I used the marinade recipe on the website and I found the meat to be a little too salty for my taste, but it was perfectly juicy and tender. The...