Went up to MI for Christmas and bought a half dozen hog jowls for bacon. Cleaned them up (removed glandular tissue & skin) and have them ready to cure/smoke. Can anyone give me any suggestions regarding the cure, drying time/temp, and smoking time/temp? Since it's primarily used to season beans, etc. I'm thinking that the maple cures might not be the way to go. Just salt, pepper, & maybe a little cayenne along with the pink salt?
I've never cured one. There are a few ways you can cure it, and smoke it. If you are going to air dry it, do a search on google. You should come up with a good number of choices.
If you are going to cure it and leave it uncooked, partially cooked, or fully cooked like belly bacon, I would start by making the Basic Dry Cure (http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute&p=691#post691), or use Morton Tender Quick, and apply it as directed. Once you got that measured out you can add your other seasonings.
If you are using it as a seasoning, using this Tasso Ham (http://www.susanminor.org/forums/showthread.php?432-Tasso-Ham) recipe may be what you are looking for.
Weighed the jowls after getting rid of the rind and the fat/glandular tissue on the inside of each jowl. Right at 6#. Used a mix of black pepper, salt, brown sugar, and curing salt. Now it's cure for 4 days (maybe 5) and then rinse dry in the fridge overnight and smoke. Is 200 degrees F considered cold or hot smoking? Would a mix of hickory and apple be best for bacon?
When you get over 180°F and into 200°F you are into barbequing temperatures. Depending on the source, when cold smoking the cabinet temperature is kept under 90°F. Hot smoking is between approximately 90°F to 180°F.
I use 225°F when smoke/cooking Canadian Bacon, but for something like jowls I would use a lower temperature. After air drying until the surface is tacky to the touch, I would hot smoke it at around 160°F - 170°F, and bring the internal temperature to 140°F - 145°F. Or you could just cold smoke it, and finish cooking it later; just prior to eating. You can air dry it overnight, uncovered in the refrigerator, or air dry it in the Bradley at around 140°F; without smoke.
A mix of hickory and apple sounds good. I'm partial to using pecan for smoking pork. Maple also works well.