Working with a whole pig was a bit challenging, but at the end the rewards were well worth the effort. I really took my time and made sure that the whole pig was utilized and appreciated. I also found that the best bits are often neglected or wasted by the not so adventurous consumers.
I cured and smoked my pigs cheeks and it is probably the the tastiest piece of pork I have ever tasted.
I used a basic dry cure that consisted of equal part sugar & salt, little curing salt, juniper berries and black pepper. The cheeks where salted for 12 hours before I soaked it in cold water for again 12 hours. The cheeks where then cold smoked for 8 hours. I cooked the jowl in a warm oven 200 degrees covered with master stock for about 2 hours. The cheeks were then pressed with some weight and allowed to cool.
Slice and serve cold with mustard.