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?