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