Jowl is the pearl of the pig! So after reading some of the comments, I'll reply with you can use as you would regular bacon but I would at least try some just fried up so you can taste just the bacon. It's better than regular bacon, I don't know why but it is. It seems that the fat is different to me.
For those looking to find some you have to friend up a butcher. When I used to order my bellies I would ask for the jowls. Other than that I have never ever seen jowls available. I originally got to make guanciale but I couldn't hang it in the cellar for a few weeks. Just didn't seem right to me. I now have a wine chiller and I might just try this again for that. Here is a link to an old post when I was doing my original bacon experimenting.
http://www.smoked-meat.com/forum/sho...highlight=jowl
For those looking to find some you have to friend up a butcher. When I used to order my bellies I would ask for the jowls. Other than that I have never ever seen jowls available. I originally got to make guanciale but I couldn't hang it in the cellar for a few weeks. Just didn't seem right to me. I now have a wine chiller and I might just try this again for that. Here is a link to an old post when I was doing my original bacon experimenting.
http://www.smoked-meat.com/forum/sho...highlight=jowl
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