Dewlap

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Rick
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Dewlap

Post by Rick » Wed Nov 27, 2019 21:41

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?
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redzed
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Re: Dewlap

Post by redzed » Thu Nov 28, 2019 07:10

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