Processing results in the loss of moisture which can leave only a fraction of the ingredient's original weight as the main source of protein. (dogfoodchat.com)
My original Weight Watchers report is at Focused Compounding. (gannononinvesting.com)
I then rinse the jowls, dry in a refrigerator overnight and let the meat hang for three weeks in a 58 - degree curing room until it loses 30 % of its original weight. (sizzle-digital.com)