Belly and jowl bacon

[rbranstner]

Wow!!!!-----Cute!!!!

Looks Exactly like the "Predator", when Arnold ripped his mask off, and said, "You are one Ugly Mother.....".
I wonder if they used Hog parts for the making of the Predator???
Look at the two pictures closely!!!! EXACTLY THE SAME !!!




Bear

Oh man Oh man.

[shellbellc]

Yes jowl is the way to go...giving my fried a little over 2lb chunk of a slab. I was this close to giving him the jowl, but I couldn't do it...maybe next time. That stuff is just too good to give up!

[DeejayDebi]

Great looking bacon Shell! Gotta find some of those jowls. Wonder how many come in a case? II have a really old bologna recipe that says you have to use jowls so there's something special about them. Gotta say you get the leanest bellies down there. I need a fridge truck or something! LOL

[shellbellc]

Great looking bacon Shell! Gotta find some of those jowls. Wonder how many come in a case? II have a really old bologna recipe that says you have to use jowls so there's something special about them. Gotta say you get the leanest bellies down there. I need a fridge truck or something! LOL

Yes our bellies have always been very lean from my butcher! Like that! I originally requested teh jowels to try an Italian recipe called guanciale from the charcuterie book. But I couldn't bring myself to let the meat hang in a corner of the basement for two to three weeks after the cure. Now I've seen different recipes where I could have hung it in a warmer refrigerator...so it is on my list of things to try. According to Batali, it is THE "bacon" to use for the Amertricana recipe, so it's on my list.

[Meat Hunter]

Great post. Neighbor and I just got a herniated hog from one of the farms down the road that we are splitting. Will for sure request that the jowls be saved. Can't wait to give this one a go

[Kingudaroad]

Awesome post ! Gotta try the jowl bacon.

[Bearcarver]

Good thing Jethro doesn't see those Jowls, Shell.

They'd be gone in 2 minutes!!!

All Looks real nice!!!

Bear

[DeejayDebi]

I originally requested teh jowels to try an Italian recipe called guanciale from the charcuterie book. According to Batali, it is THE "bacon" to use for the Amertricana recipe, so it's on my list.

Sounds great let me know how it works! May be worth ordering a case of those bad boys!