Last week, our community delved into some engaging topics. There was a lively exchange on the benefits and uses of jowl fat, with members sharing both historical insights and practical tips. The conversation highlighted how traditional practices can still inform modern techniques. Additionally, there was considerable interest in finding more immersive training opportunities, particularly in seam-butchery, with members discussing various resources and workshops.
This Week’s Hot Topics
Why did old butchers favor jowl fat
There’s been an intriguing discussion about why jowl fat was preferred by butchers of old. Members shared historical context and modern applications, making it a rich topic for anyone interested in the nuances of meat preparation. Read more here
Looking for hands-on seam-butchery training
If you’re keen on honing your seam-butchery skills, this thread offers valuable insights into where to find practical training. It’s an excellent resource for those looking to enhance their craftsmanship through hands-on experience. Read more here
Thank you for staying connected. Looking forward to another week of great discussions and shared expertise.
I get the best snap adding about 12% well-chilled jowl to fresh pork sausage: freeze the cubes 20 minutes, grind 6 mm, then mix until tacky — push higher and it goes a bit waxy. > enhance their craftsmanship through hands-on experience. Read more here Thank you for staying connected. Looking forward to another week of great discussions Totally — do a quick 4.5 mm vs 6 mm jowl grind and you’ll feel the bind change.
One tweak that helped me with jowl-heavy sausage is a short pre-salt: 1.8% salt on the diced jowl and lean, overnight at 34–36°F to firm it and boost bind — think of it as a quick overnight “reset” for the fat. It tamps down that “waxy” note and speeds mixing; for pâté I’ll swap jowl for about 30% of the fat and blitz semi-frozen for a silky set. I’m with you on the chill, @eramsey77, and if it still smears, a splash of ice-cold water or wine at the end can tighten the emulsion without overmixing.
@knewman91 When I push jowl past about 15%, I emulsify about 8% of the lean with the salt and a handful of crushed ice, then fold in 6 mm jowl — gives clean bind and keeps the pop; small caveat: I skip this for dry-cured stuff since it tightens too much.
I get cleaner pockets by dicing the jowl just a bit larger than the lean — pea-sized — and giving it 15 minutes in the freezer so the edges stay “glassy,” then I mix only until tacky and stop. Small caveat: if you’re smoking, keep the first hour gentle (under 180°F) or that jowl “sweetness” turns to puddles, @lsimmons2005.