Out of curiosity, what would you do with those? I saw
a package of them in my half-hearted attempt to find
some sausage. It looked like short bacon.

nancy

"Nancy Young" > wrote in message
. ..
> Out of curiosity, what would you do with those? I saw
> a package of them in my half-hearted attempt to find
> some sausage. It looked like short bacon.
>
> nancy
>

You look at them, and then buy something else.

"JoeSpareBedroom" > wrote

> "Nancy Young" > wrote
....
>> Out of curiosity, what would you do with those? I saw
>> a package of them in my half-hearted attempt to find
>> some sausage. It looked like short bacon.

> You look at them, and then buy something else.

So I did good.

nancy

Nancy Young wrote:

> Out of curiosity, what would you do with those? I saw
> a package of them in my half-hearted attempt to find
> some sausage. It looked like short bacon.


Cured or uncured? Use uncured the same way you would
pork belly (try braising), cured like bacon.

I buy uncured jowl and make guanciale. It has
a more intense pork flavor than what you get
using belly.

--
Reg

> Out of curiosity, what would you do with those? I saw
> a package of them in my half-hearted attempt to find
> some sausage. It looked like short bacon.
>
> nancy
Is this similar to "hog maws," an ingredient in some brands of balogna
(baloney)?

Harriet & critters

JoeSpareBedroom wrote:

> "Nancy Young" > wrote in message
> . ..
>
>>Out of curiosity, what would you do with those? I saw
>>a package of them in my half-hearted attempt to find
>>some sausage. It looked like short bacon.
>>
>>nancy
>>
>
>
> You look at them, and then buy something else.


Never had them, eh?

--
Reg

"Harriet Neal" > wrote

>> Out of curiosity, what would you do with those? I saw
>> a package of them in my half-hearted attempt to find
>> some sausage. It looked like short bacon.

> Is this similar to "hog maws," an ingredient in some brands of balogna
> (baloney)?

I don't know, and to answer two posts at once, I'm pretty sure
it said cured. And it really did look like bacon. I'm sure it was
frightfully expensive compared to bacon, I'll look more closely next
time.

nancy

"Reg" > wrote in message
. net...
> JoeSpareBedroom wrote:
>
>> "Nancy Young" > wrote in message
>> . ..
>>
>>>Out of curiosity, what would you do with those? I saw
>>>a package of them in my half-hearted attempt to find
>>>some sausage. It looked like short bacon.
>>>
>>>nancy
>>>
>>
>>
>> You look at them, and then buy something else.
>
>
> Never had them, eh?
>
> --
> Reg
>

Yes, I have.

Nancy Young wrote:

> I don't know, and to answer two posts at once, I'm pretty sure
> it said cured. And it really did look like bacon. I'm sure it was
> frightfully expensive compared to bacon, I'll look more closely next
> time.


It probably is much more expensive, being a specialty product.

I love guanciale, cured jowl, but I've never tried commercial
versions. Too bad it's not like the old days when the
butcher would just give you a sample.

--
Reg

JoeSpareBedroom wrote:

> "Reg" > wrote in message
> . net...
>>Never had them, eh?
>
>
> Yes, I have.

And your complaint is what? If it tastes *that* much
different from bacon, you had a bad batch for sure.

Do you like bacon? If not, you won't like cured jowl.

--
Reg

"Reg" > wrote in message
. net...
> JoeSpareBedroom wrote:
>
>> "Reg" > wrote in message
>> . net...
>>>Never had them, eh?
>>
>>
>> Yes, I have.
>
> And your complaint is what? If it tastes *that* much
> different from bacon, you had a bad batch for sure.
>
> Do you like bacon? If not, you won't like cured jowl.
>
> --
> Reg
>

Pure fat. You know that.

JoeSpareBedroom wrote:

> "Reg" > wrote in message
> . net...
>
>>
>>And your complaint is what? If it tastes *that* much
>>different from bacon, you had a bad batch for sure.
>>
>>Do you like bacon? If not, you won't like cured jowl.
>
>
> Pure fat.

You sampled a bad cut. Never buy jowl (or bacon)
that consists of pure fat.

> You know that.

Eh?

--
Reg

Oh pshaw, on Mon 04 Sep 2006 01:45:35p, Steve Wertz meant to say...

> On Mon, 4 Sep 2006 16:13:54 -0400, Nancy Young wrote:
>
>> Out of curiosity, what would you do with those? I saw
>> a package of them in my half-hearted attempt to find some sausage. It
>> looked like short bacon.
>
> I just used a cured pork jowl to make liverwurst: 1lb liver, 1lb
> sirloin chops, and 2/3lb of jowl (I needed the fat and nitrates).
> It's the first time I've used one. I think they're a southern
> thing, for cooking collard greens and 'stuff'.
>
> 3 1lb loaves of liverwurst cooked in a water bath for 1.5 hours.
> I just got done eating a warm liverwurst, red onion, buttercase,
> mayo, jalapeno mustard and limonaise on seeded rye.
>
> -sw
>

Did you taste the liverwurst, Steve? :-)

I've never made my own liverwurst, but would have thought that the ratio of
liver to other ingredients would be higher. Whadda I know. :-)

--
Wayne Boatwright
__________________________________________________

Bureaucat: A kitty who sleeps on your undies...

Nancy Young wrote:
> "Harriet Neal" > wrote
>
>>> Out of curiosity, what would you do with those? I saw
>>> a package of them in my half-hearted attempt to find
>>> some sausage. It looked like short bacon.
>
>> Is this similar to "hog maws," an ingredient in some brands of balogna
>> (baloney)?
>
> I don't know, and to answer two posts at once, I'm pretty sure
> it said cured. And it really did look like bacon. I'm sure it was
> frightfully expensive compared to bacon, I'll look more closely next
> time.
>
> nancy
>
>


It's just like bacon. I dunno if the ones you saw were smoked or not;
if not, use it like salt pork or fatback. We used to cure and smoke it
for "bacon" when we butchered hogs. HTH

Bob

On Mon, 4 Sep 2006 16:13:54 -0400, "Nancy Young" >
wrote:

>Out of curiosity, what would you do with those? I saw
>a package of them in my half-hearted attempt to find
>some sausage. It looked like short bacon.

I would add it to a big pot of pinto beans, black-eyed peas, greens,
or green beans.

Tara

> Out of curiosity, what would you do with those?

Hitchhiking down the Keys one New Year's Day in the early 60's, I was told
at a diner to eat hog's jowls and black-eyed peas or suffer bad luck for the
entire New Year...

So I did...
I like the BC tradition of NYD oysters much better....

> Is this similar to "hog maws," an ingredient in some brands of balogna
> (baloney)?

Maws = stomach...
Hungry for bologna now???

Oh pshaw, on Mon 04 Sep 2006 06:19:53p, Steve Wertz meant to say...

> On 4 Sep 2006 22:54:36 +0200, Wayne Boatwright wrote:
>
>> Oh pshaw, on Mon 04 Sep 2006 01:45:35p, Steve Wertz meant to say...
>>
>>> I just used a cured pork jowl to make liverwurst: 1lb liver, 1lb
>>> sirloin chops, and 2/3lb of jowl (I needed the fat and nitrates).
>>> It's the first time I've used one. I think they're a southern
>>> thing, for cooking collard greens and 'stuff'.
>>>
>>> 3 1lb loaves of liverwurst cooked in a water bath for 1.5 hours.
>>> I just got done eating a warm liverwurst, red onion, buttercase, mayo,
>>> jalapeno mustard and limonaise on seeded rye.
>>
>> Did you taste the liverwurst, Steve? :-)
>>
>> I've never made my own liverwurst, but would have thought that the
>> ratio of liver to other ingredients would be higher. Whadda I know.
>> :-)
>
> It's very livery. I was surprised when I looked up the recipes
> on the internet. Most of them were only 33-45% liver. The first
> time I made some it was pure liver, onions, and bacon fat. And
> that was very edible.
>
> This is the recipe I followed (for the most part):
> http://www.recipegoldmine.com/worldgerman/german17.html
> About 37% liver (including onion)
>
> The most prominent recipe on the net is:
> http://homecooking.about.com/library...e/blpork27.htm
> About 45% liver.
>
> The cured pork jowl was used to keep it slightly pink and add the
> required fat. It still could have used more fat, but I've been
> porking out all weekend and decided to take it easy with this
> recipe.
>
> Yesterday and this morning I ate a pound of Cantonese marinated
> pork tongue, stomach, ears and intestines (very good stuff).
> Then there was that pound of Cantonese BBQ pork (still have some
> of that left for dessert tonight). BLT's on Saturday. Pork ribs
> late Friday night. I'm going to start oinking here soon.

You certainly seem to have a handle on it. I'd like to taste what you
made, as it sounds really good. I'm decidedly too lazy to take it to task.
:-(

--
Wayne Boatwright
__________________________________________________

Black clothes: Ideal tool for removing cat hair
from furniture.

When I was a kid, fried jowl bacon was the meat at many suppers at our
house. Pretty tasty if mom was lucky enough to get some that was
rather lean.

Steve Wertz wrote:

> What I don't get is why it doesn't come in slices if it's meant
> to be cooked like bacon? It's hard for many people to get nice
> even cuts suitable for even frying.

One of the reasons I cure my own slab bacon/guanciale/tasso
is so I can cut it myself. I usually don't want slices.
I prefer small to medium dice, and for that your average
sliced product doesn't cut it (heh, get it?).

You're right though, slicing slab meat thinly and evenly
can be a hassle. I normally use a commercial slicer.

--
Reg

"Steve Wertz" > wrote

> What I don't get is why it doesn't come in slices if it's meant
> to be cooked like bacon? It's hard for many people to get nice
> even cuts suitable for even frying.

Heh, that's why I said bacon. Aside from the shape, it was
sliced precisely like bacon.

nancy

"Steve Wertz" > wrote

> On Mon, 4 Sep 2006 23:19:02 -0400, Nancy Young wrote:
>
>> "Steve Wertz" > wrote
>>
>>> What I don't get is why it doesn't come in slices if it's meant
>>> to be cooked like bacon? It's hard for many people to get nice
>>> even cuts suitable for even frying.
>>
>> Heh, that's why I said bacon. Aside from the shape, it was
>> sliced precisely like bacon.
>
> <shrug> I've never seen it sliced. Just shrinkwrapped in a
> triangular hunk.

No shrugging needed.

nancy

Steve wrote:

> I think they're a southern thing, for cooking collard greens and 'stuff'.

They're what's traditionally cooked with black-eyed peas on New Years Day in
the south. In fact, that's the only way I've ever had them.

Bob

Nancy Young wrote:

> Out of curiosity, what would you do with those? I saw
> a package of them in my half-hearted attempt to find
> some sausage. It looked like short bacon.

If it is "guanciale", it's the base for the amatriciana sauce and many
central - southern italian first courses, both pasta-based and not. It's
lean part is usually smaller than in bacon and pancetta. Find
--
Vilco
Think pink, drink rose'

Vilco wrote:

> It's lean part is usually smaller than in bacon and pancetta. Find

Err, I inadvertently sent the message...
Finding guanciale in Italy is now easy, once there wasn't so much around,
probably for the low-fat paranoia started in the sixties. Another way to
enjoy it, if it is really good, is to make very thin slices and place them
on very hot bread, focaccia or gnocco fritto.
--
Vilco
Think pink, drink rose'

I would imagine you could just fry them up like bacon. Cook up a side of
corn grits and you'd have a Beverly Hillbilly's breakfast! Granny used to
cook up grits and jowls all the time. I assume it's the same thing. Sounds
damn good to me!
----------------------------------
"Nancy Young" > wrote in message
. ..
> Out of curiosity, what would you do with those? I saw
> a package of them in my half-hearted attempt to find
> some sausage. It looked like short bacon.
>
> nancy
>
>

"No One" > wrote

> "Nancy Young" > wrote

>> Out of curiosity, what would you do with those? I saw
>> a package of them in my half-hearted attempt to find
>> some sausage. It looked like short bacon.

>I would imagine you could just fry them up like bacon. Cook up a side of
> corn grits and you'd have a Beverly Hillbilly's breakfast! Granny used to
> cook up grits and jowls all the time. I assume it's the same thing.
> Sounds
> damn good to me!

That's funny. I thought my question might belong under the
unfamiliar foods thread, that people might say, What is wrong with
you, everyone knows you use it to make (whatever). Not a familiar
product around here. Thanks for the post.

nancy