Peter Gallagher
TVWBB Guru
Did some pig face - I had been up at the Seattle office, and my boss hit me up with a Cryovac of 5 jowls. Honestly, I wasn't sure what to do with them. I had a bunch of fat in my freezer, so I decided to do some rendering and confit them -
They seemed harmless enough. I started out by dry brining them in in sugar and salt for about 12 hours. Next up was some good old fashion lard rendering:
After they were done in the smoker, we put them in a pan and covered them with the fat. We weighted them down under some plastic wrap with some brick. We stuck them in the fridge over night. the next day we sauteed them fat side down and baked them in the Weber gasser for about 20 minutes. Then served with grilled scallops:
They seemed harmless enough. I started out by dry brining them in in sugar and salt for about 12 hours. Next up was some good old fashion lard rendering:
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| I had about 6 lbs of bacon trimmings and fat back saved up in the freezer | after cutting up the fat, it went into the dutch oven and then outside |
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| It started to render after about an hour. I took about 3 hours total | When cooled, the product was very white |
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| Jowls go into the Dutch oven, and covered with the lard | Then out to the smoker for about 6 hours |
After they were done in the smoker, we put them in a pan and covered them with the fat. We weighted them down under some plastic wrap with some brick. We stuck them in the fridge over night. the next day we sauteed them fat side down and baked them in the Weber gasser for about 20 minutes. Then served with grilled scallops:
