Fried Hog Jowl

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FriedClamFanatic
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2008/10/19 11:22:32 (permalink)

Fried Hog Jowl

I'm one of those people (like some others on here) that thinks bacon is a way of life! As someone on here said, "Bacon should be a spice!"


Recently I got a catalog from one of the ham/bacon companies and they had sliced hog jowls listed as well. I've tried their bacon and like it, so i thought I'd give the hog jowls a try.

There's a lot less lean meat than bacon and a lot more shrinkage, but the flavor was very intense. I decided I really liked it. Not that it will replace bacon completely, but certainly as a change of pace. So far I have only found it thinly sliced and suspect thicker might remain too "fatty" in texture. I adore thick cut bacon and often buy slab bacon so I can get it extra thick (4-5 slices per inch - max)

Obviously, hog jowls could be substituted for bacon in most recipes, but does anyone have any tips or recipes specifically for hog jowls? ( I have a bunch of packages in the freezer) Anyone else use it regularly?
#1

10 Replies Related Threads

    Michael Hoffman
    Double-chop Porterhouse
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    RE: Fried Hog Jowl 2008/10/19 11:26:10 (permalink)
    I happen to love guanciale.
    #2
    Pogo
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    RE: Fried Hog Jowl 2008/10/19 12:13:58 (permalink)
    Almost any dried bean is made delicious by adding rendered hog jowl to the pot. I will usually use two halfs of hog jowl with two pounds of dried beans.
    #3
    iqdiva
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    RE: Fried Hog Jowl 2008/10/19 13:37:05 (permalink)
    We love fried hog jowl. I like to slice my own . So , I buy a slab of smoked jowl that's a pound or so in weight . I take the rind off and freeze it slightly . I then slice it very thinly and cook it slowly in a cast iron pan until it's the crispness that my husband prefers . I cook my bacon in the oven but I find that the slow cooking in a cast iron pan really works best with hog jowl . I have eaten it all my life and my husband and I just love it ... It's so delicious !
    #4
    edwmax
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    RE: Fried Hog Jowl 2008/10/19 14:03:10 (permalink)
    We use hog jowls instead of bacon. It's 99cents/lb (up from 65Cent/lb) vs $3.85/lb. We buy & thick slice own and fry up crisp. Keep buying you will learn how to pick out leaner pieces and cut up the fatter pieces for other uses.



    #5
    chewingthefat
    Sirloin
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    RE: Fried Hog Jowl 2008/10/21 10:45:21 (permalink)
    Broadbent sells great Jowl, I prefer it to bacon. Fry it crisp, put it in the frig it will be even more intensely flavored.
    #6
    FriedClamFanatic
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    RE: Fried Hog Jowl 2008/11/09 14:25:21 (permalink)
    I didn't realize Broadbent had jowl. Will definitely give them a try.

    And Edwmax........those are great pics! Got my stomach growling!
    #7
    FriedClamFanatic
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    RE: Fried Hog Jowl 2008/11/09 16:33:27 (permalink)
    Went looking through Broadbent's site, but never found them. Maybe you meant Burger's which is where I get mine
    #8
    edwmax
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    RE: Fried Hog Jowl 2008/11/09 17:27:57 (permalink)
    One of our local grocery stores keeps smoked jowls on their self. $1.69/lb is their current price. I usually buy 10 to 15 lbs at a time at abt 30% discount.

    Check with your local stores, they should be able to get jowls from their suppliers. Some stores only carry jowls during the winter months.
    #9
    rebeltruce
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    RE: Fried Hog Jowl 2008/11/11 07:06:08 (permalink)
    quote:
    Originally posted by Michael Hoffman

    I happen to love guanciale.


    I love Guanciale as well Mr. Hoffman, not quite the same as a smoked jowl though...it's more like a fine Pancetta only much better in my opinion.

    I've got a set of jowls drying as I type this, Guanciale is very easy to make at home yourself, if you can find Hog Jowl locally, which is much esaier said then done these days!
    #10
    chewingthefat
    Sirloin
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    RE: Fried Hog Jowl 2008/11/11 11:44:24 (permalink)
    quote:
    Originally posted by FriedClamFanatic

    Went looking through Broadbent's site, but never found them. Maybe you meant Burger's which is where I get mine


    Yep, it was Burgers!
    #11
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