YetiDave wrote:I'm going to inquire with my local butcher as they tend to be pretty reasonable and they like me, so I may be able to get a deal on 'em If I can get them for less than £7/kg I'll give 'em a go
I cooked ok cheek last weekend for a chilli, used a pressure cooker for an hour (much longer than I normally use one for). It was called-apart tender, just had to remove a few sinews.
I can imagine it drying out with the length of time required on a smoker and cooking it anything other than slow results in ox cheek being ox leather.
Thanks for describing the taste and texture of ox or pork cheek, I've not tried either. Now that I've read the description of pork cheek it sounds like something I want to try. I just got a half steer freezer order a couple of months ago, didn't think to ask for that part. Next time I will. Just for my curiosity, I googled the price of ox cheek in Ontario, Canada. It comes up as beef cheek, don't know if that's just a difference of label or something more. It was $2.75 CDN dollars per pound, if I did my math right that translates to 3.34 BP for one kilo. The website is for naturally-raised meats and the prices look comparable, even better, than some of the factory-farmed meat sold in regular supermarkets. http://www.heronviewrawandnatural.com/h ... price-list The store is about a two hour drive from me so not a place I would shop regularly but we'll be in that area in a few weeks so I'm going to check out the beef cheeks. Thanks for the heads up, sounds like fun.