Homemade Sausage Making

Here is a partial copy of the recipe for Tongue Head Cheese. https://www.meatsandsausages.com/sausag ... ese-tongue

tongues at 185º F (85º C).
skins at 203º F, (95º C).
jowls at 185º F (85º C).

"Cut boiled skinless dewlap into 5 mm (¼”) cubes"

What is skinless dewlap, is it the skinless jowl meat?

Yes, dewlap and jowl are the same thing. Also referred to as the cheek in some places.