Saw these while doin grocery this morning. Do t think I've ever had these. Looks just like some fattey slab bacon so I picked up a pack. Any good or anything in particular? Was probably just gonna slice it like bacon for breakfast

If memory serves, that was the only part of a hog the Clampetts ever ate. Good stuff!!!

There are many recipes here in France for the jowls of beef and pork, but never smoked. The meat in the jowls is much finer and more tender than rib meat because of the shorter fiber length. Should be great, but it won't be like bacon in texture.

Smoked pig.... what could go wrong?

Pete

Yes, basically fatty bacon. Use it in any way you would bacon. Though the fat has a little firmer texture than pork belly bacon. I've fried it up like belly but prefer belly bacon.

I like it cubed about half an inch in dried peas or beans. Alot it will have the rind still on it so that will need trimmed off.

My New Year's blackeyed pea recipe.

1lb dried peas, any field pea will do but we like black eyed
1 large or 2 medium yellow onions large dice
1 lb smoked jowl bacon cubed
1 cup rice

Pick and sort peas. Put peas, onions and jowl in a large crockpot with enough water to cover. Cook on high until peas are soft topping up water as needed. About 6-8 hrs. Leave it a little watery as you'll add the rice the last twenty minutes.
Season with salt, fresh crack pepper and dash or two of cayenne before putting rice in.

It's also good finer diced in baked beans.

That's what I buy instead of pork belly. Already sliced for bacon. I also add to ground venison for burgers or chopped up in baked beans

I use for flavoring New England clam chowder instead of bacon.

Get you some pinto beans. Put em to soak. Roast some chilis on your stove top with tongs. Peel them then chop em up good. Chop up some onion. Little celery is good. Drain the beans and add fresh water. Put in the chilis onion celery add some garlic salt and pepper. Chop up the pork and add it too. (I like to just brown it in a skillet. Dump in the dripping too). Let it simmer till everything is fall apart tender.

when I thing Jowls I am thinking pig head

mmmmm roast pig face

Those make excellent seasoning for Red Beans, white beans and mustard greens, Turnups or collards.

Use it in beans or greens.

Don't waste it in beans and such. Slice it and fry it. Use it like bacon, maybe in a BLT.

Use the smoked hocks for beans...

Seems to me I recall granny saying she was making hog jowls with turnip greens few times..

Mac

Y'all....this is some great bacon ! Now...why am I sweating so much ?

Oh where have you been . Throw one of them in a pot of pintos !!!!! In fact wife put a pot on this morning ! Ask me to bring a slab in from the freezer in garage.

Pig head is souse meat.

i eat smoked jowells just like bacon.
Sliced nice and thick and fried slow.
Save the fat to use like lard for cooking.

Where’s the Okra ?

How would you know what bacon is like ??

Cause I eat bacon dopey.
And No,Canadians dont call ham bacon.