The Mountain -> Hog jowl bacon

Hog jowl bacon

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Lemonbayer	Posted: Jul 27 2009, 02:54 PM
Jim Group: Member Posts: 100 Member No.: 607 Joined: 16-April 09	I'm an old timer here, y'all. Have any of you had bacon made from the jowl of the pig? It's a piece of meat about the size of a small dinner plate. Leave the skin on and slice it up for breakfast or add it to any bean dish. Good chewin'! Jim

legitlinda	Posted: Jul 27 2009, 05:18 PM
Ruler of the Mountain Group: Member Posts: 2,609 Member No.: 29 Joined: 6-September 06	I've never had it, but I've heard of using it in Italian cooking. They call it guanciali. Sounds good.

Cherokee Bill	Posted: Jul 28 2009, 09:03 PM
Member Group: Member Posts: 10 Member No.: 616 Joined: 25-July 09	I've never had hog jowl bacon, but I've had my share many times of a big pot of pinto beans cooked with hog jowls for flavor. Add a big skillet of cornbread and fried potatoes (taters) and get ready for one good meal! CB

legitlinda

Posted: Jul 28 2009, 11:52 PM

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QUOTE (Cherokee Bill @ Jul 28 2009, 07:03 PM)

I've never had hog jowl bacon, but I've had my share many times of a big pot of pinto beans cooked with hog jowls for flavor. Add a big skillet of cornbread and fried potatoes (taters) and get ready for one good meal!

CB

Bill, I'm so glad to see you here. Welcome....welcome!

Lemonbayer	Posted: Jul 29 2009, 03:32 PM
Jim Group: Member Posts: 100 Member No.: 607 Joined: 16-April 09	Once you've had a taste of hog jowl you'll never go back to sissy bacon. Good lord, I thought I was in the company of country folk! Jim

Cherokee Bill

Posted: Jul 29 2009, 09:21 PM

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QUOTE (legitlinda @ Jul 28 2009, 11:52 PM)

QUOTE (Cherokee Bill @ Jul 28 2009, 07:03 PM)

Bill, I'm so glad to see you here. Welcome....welcome!

Thanks Linda......it's good to be here!

legitlinda

Posted: Jul 31 2009, 09:04 AM

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QUOTE (Lemonbayer @ Jul 29 2009, 01:32 PM)

Good lord, I thought I was in the company of country folk!

Jim

You are....for the most part anyway. I'm from Staten Island, NY. It's the country part of the city....

Lemonbayer	Posted: Aug 1 2009, 02:49 PM
Jim Group: Member Posts: 100 Member No.: 607 Joined: 16-April 09	Linda, Guanciali? Is that the bacon that eaten raw?? Jim

legitlinda

Posted: Aug 2 2009, 01:45 PM

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QUOTE (Lemonbayer @ Aug 1 2009, 12:49 PM)

Linda,

Guanciali?

Is that the bacon that eaten raw??

Jim

I don't think so. Raw bacon doesn't sound very good to me....

Here's a link with some info about it. They say it's like bacon but better.

http://gourmet-ingredients.suite101.com/ar...essence_of_pork

QUOTE

Guanciale, only recently available in the US, and still not widely so, is worth seeking out. Unsmoked, air-cured pork jowl or cheek is unlike bacon or pancetta which one is told liberally to substitute for it. Although many a home cook fancies her Spaghetti Carbonara a passable representation, without guanciale, it is an imposter.

Bucatini all'Amatriciana and Spaghetti Carbonara are two classic dishes which begin with guanciale though many, many recipes simply call for bacon or pancetta.

QUOTE

First, about those cheeks. While bacon is made from pork belly, guanciale ("gwan-chi- ah-lay") is cut from the pork jowl. This fat has a different quality to it, melting easily into dishes. The added collagen in this cut makes sauces silky smooth. The meat is washed with wine and herbs, red or black pepper and air cured, not smoked, for 40 days.

This post has been edited by legitlinda on Aug 2 2009, 01:46 PM

Lemonbayer	Posted: Aug 2 2009, 03:58 PM
Jim Group: Member Posts: 100 Member No.: 607 Joined: 16-April 09	Raw pork doesn't sound so good to me either, Linda. But the Austrians or folks in that part of Europe eat something called Schpect or something like that. I've been told that it's a spiced bacon eaten raw or smoked. I'll stay with my hog jowls slow fried with the rind on. Jim

vicki530

Posted: Aug 9 2009, 10:24 AM

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QUOTE (Lemonbayer @ Jul 29 2009, 03:32 PM)

Once you've had a taste of hog jowl you'll never go back to sissy bacon.

Good lord, I thought I was in the company of country folk!

Jim

Hog jowl bacon is wonderful. The Hungarians make a sandwich out of it that sounds like it would be awful, but it's very delicious. Get out your charcoal grill and fire it up. Grab a loaf of bread and thinly slice the following vegetables: ripe tomatoes, cucumbers, and sweet onions, like Vidalia.

Stick the hog jowl bacon on a large BBQ fork and hold one edge of the bacon over the hot coals. When the meat starts to blacken and the fat starts to drip, grab a piece of bread and pat the cooked end onto the bread. (You're basically mooshing the oil with it's rich, unique flavor onto/into the bread slice).

Put the sliced veggies on top of the bread and apply more bacon fat over the veggies. Taste first, adding salt and freshly ground pepper, if desired.

Note: The bread will look ugly from being blackened by the jowl--that's normal. It will still taste wonderful.

When finished with hog jowl, chop up the meat and munch away on it.

Lemonbayer	Posted: Aug 9 2009, 03:04 PM
Jim Group: Member Posts: 100 Member No.: 607 Joined: 16-April 09	Sounds like good home town chewin' to me, Vickie. Welcome to the group. Jim

Cherokee Bill	Posted: Aug 10 2009, 09:35 PM
Member Group: Member Posts: 10 Member No.: 616 Joined: 25-July 09	Welcome Vicki!!!! Great to see ya' here! Also........I'm officially not the newbie anymore! CB

legitlinda

Posted: Aug 11 2009, 09:14 AM

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QUOTE (Lemonbayer @ Aug 2 2009, 01:58 PM)

Raw pork doesn't sound so good to me either, Linda.

But the Austrians or folks in that part of Europe eat something called Schpect or something like that. I've been told that it's a spiced bacon eaten raw or smoked.

I'll stay with my hog jowls slow fried with the rind on.

Jim

Lemonbayer,

Speck is also one of those Italian foods that I've heard of and never tasted. It's smoked prociutto. Prociutto is air cured ham, served thinly sliced and is out of this world!

legitlinda

Posted: Aug 11 2009, 09:15 AM

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QUOTE (Cherokee Bill @ Aug 10 2009, 07:35 PM)

Welcome Vicki!!!!

Great to see ya' here!

Also........I'm officially not the newbie anymore!

CB

Welcome Vicki! Glad to see you here!

Almtnman	Posted: Aug 11 2009, 04:01 PM
Administrator Group: Admin Posts: 3,701 Member No.: 1 Joined: 22-December 04	Ya'll are making me hungry!! And that post that Vickie posted, now I'm gonna have to check the meat counter for some hog jowl bacon for sure.

Sibs	Posted: Sep 5 2009, 11:43 AM
Ruler of the Hill Group: Member Posts: 775 Member No.: 56 Joined: 19-November 06	we call them jlt's instead of blt's when we use the hog jowl bacon for sandwiches. It's is soooo good!

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