Hog Jowl: Attention Bacon Lovers

[Legion Para]

 

[Northern Light]

I think that that is one of those things that you need to eat before you know what it is. That way, if you like it, it is okay, but if you don't then blahhh!

 

[Albert Sailhorst]

I can get hog jowl in my local grocery store.....I think it's good!!

 

[Northern Light]

I can get hog jowl in my local grocery store.....I think it's good!!

It is probably all in the name. It if was called pork slice, it wouldn't sound nearly as gnarly. I suppose it is all in what you grow up with.

 

[wilber6150]

Does it taste like bacon or ham?

 

[Albert Sailhorst]

Does it taste like bacon or ham?

To me, it's more like bacon......I slice it and fry it like bacon, but my slices are thicker. You can buy iy smoked or un-smoked. Perhaps it is not as salty.....

 

[Legion Para]

 

[Legion Para]

To me, it's more like bacon......I slice it and fry it like bacon, but my slices are thicker. You can buy iy smoked or un-smoked. Perhaps it is not as salty.....

Most definitely like bacon.

 

[LoriAnn]

I may have to revisit vegetarian bacon again. (Though God only knows what's in that!)

 

[CMWinkler]

Jowl is great. It is the best seasoning for beans of all stripes but I love it with onions in green beans. Great comfort food.

 

[wilber6150]

I've picked it up a cpl of times but never bought it, will have to try it..

 

[MRB1863]

Sounds like it could be a great flavor if it "tastes like bacon".....yum. Not too worried about the name as there are other foods with a somewhat tainted reputation that tasty such as ham hocks, scrapple, hot dogs and some lunch meats are comprised of "mystery meats"....all worthy of a try. Like the old commercial said...try it, you'll like it. Or the one that said "give it to Mikey, he will eat anything"!!!

 

[MissREP]

I admit that when I saw the title of this thread, I thought of "The Beverly Hillbillys"... I don't think I've ever had hog jowl (shocking? I don't know)...but I think it would be good. I did have "hog-head cheese" once and that was REAL good. Love the old timers and their recipes! (I think the majority of my contemporaries would turn up their noses if they knew some of the things that I eat and enjoy. Oh well...their loss. ) Next time Daddy shoots a hog, I'll see if we can have the jowl...

 

[Michael W.]

I admit that when I saw the title of this thread, I thought of "The Beverly Hillbillys"... I don't think I've ever had hog jowl (shocking? I don't know)...but I think it would be good. I did have "hog-head cheese" once and that was REAL good. Love the old timers and their recipes! (I think the majority of my contemporaries would turn up their noses if they knew some of the things that I eat and enjoy. Oh well...their loss. ) Next time Daddy shoots a hog, I'll see if we can have the jowl...

Wait a minute!! You mean to tell me you have had beef tongue sandwiches, but NOT hog jowl!? I thought you were more refined than that...

 

[MissREP]

@Michael W.
Since we're talking about pork--I love a bowl of navy beans with trotters (aka pig feet). Or "trotter jelly". I'd better quit...I just ate lunch and I'm making myself hungry again!

 

[Michael W.]

@Michael W.
Since we're talking about pork--I love a bowl of navy beans with trotters (aka pig feet). Or "trotter jelly". I'd better quit...I just ate lunch and I'm making myself hungry again!

Pig's feet are perfect to flavor any kind of beans, (my favorite is navy beans, just like you)....
My only problem is that I like a lot of meat in my beans, and there is not enough on the feet for my taste, so I usually just go with the traditional ham bone instead....

 

[Patrick H]

I thought of Beverly Hillbillies, too! Seems like Granny used the "squeezin's from a hog jowl" in every one of her recipes.
But, wait a minute. Albertsailhorst and Legionpara, you two missed a golden opportunity to say: "It tastes sort of like chicken." Even though you knew it to be untrue. That "sort of like chicken" is a standing joke around here.

Q: "What does 'possum taste like?"
A: "Sort of like chicken..."

Q: "What does three-day-old road kill skunk taste like?
A: "Sort of like chicken..."

I could give a dozen other taste questions, but I think you see what I'm saying here.

 

[Northern Light]

I, too, thought of Granny Clampett and "grits and jowls' which sounded horrid at the time. I have had grits since then, and discovered there are grits and then there are GRITS, but have never come across jowls.

 

[Northern Light]

Pig's feet are perfect to flavor any kind of beans, (my favorite is navy beans, just like you)....
My only problem is that I like a lot of meat in my beans, and there is not enough on the feet for my taste, so I usually just go with the traditional ham bone instead....

Hmmm, I don't put meat in my beans. They are a vegetarian selection in my house. Two proteins, sort of like eating ham and eggs. Not for this girl!

 

[dlofting]

My daughter and her partner gave me a cookbook for Christmas called "Winnipeg Cooks" which has a bunch of recipes from high-end, Winnipeg restaurants (yes, you Canadian and midwest American doubters, Winnipeg does have some "high-end" restaurants).

One of the recipes is for an asparagus, grapefruit salad with guanciale or "spiced" hog jowls.

The guanciale calls for:

• 3 lbs kosher salt
• 8 cups granulated sugar
• 1/2 c whole black peppercorns
• 1/4 c whole Szechuan peppercorns
• 1/4 c coriander seeds
• 1/4 c fennel seeds
• 1/4 c hot pepper flakes
• 1/4 c mustard seeds
• 10 star anise
• 3 large pieces dried tangerine peel
• 8 cinnamon sticks
• 6 pieces pork jowls, skin on (about 13-16 oz each)

The instructions are :

1. In a large bowl, combine all of the ingredients - except the pork jowls - and stir well.
2. Spread half of the spice mixture in the bottom of a non-reactive container. Arrange jowls in a single layer on top, then cover with the remaining spice mixture. To ensure proper curing, make sure jowls do not touch each other and are fully encapsulated in the spice mixture.
3. Refrigerate for 10 to 14 days, until firm. Rinse cured jowls under cool running water and pat dry.
4. Wrap cured jowls in cheesecloth and hang in the fridge for a minimum of 4 weeks and up to 8 weeks, until it looks and feels like pancetta. Do not lay it down in the fridge or mold will form.

What do you hog jowl lovers think ? Is this a good recipe? I don't mind doing all the work as long as I end up with something unique and tasty.