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    More: Interesting, Pork, Meat, National Pork Producers Council, Chicken, picnic cut, short ribs, White meat, Buffalo wings  
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983 clicks; posted to Food » on 30 Jun 2020 at 5:20 PM (13 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



20 Comments     (+0 »)
 
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2020-06-30 5:47:52 PM  
We know a few producers of heirloom breeds of pigs.  They refer to most factory-farmed pork as "The other dry meat."

I was thinking jowl bacon was the same as guanciale. TIL that guancialeis simply salt cured and not smoked.
 
2020-06-30 5:49:11 PM  
It's a shame pork jowl isn't more available. In Italy, it's called guanciale, and it's the main meat for dishes like spaghetti alla carbonara and spaghetti alla gricia.

We use pancetta here in the US, but if we're harvesting the hog, we ought to use all the good parts.
 
zez
2020-06-30 5:53:00 PM  
My local grocery store always has jowl so I didn't know it was so uncommon.
 
2020-06-30 6:35:28 PM  

zez: My local grocery store always has jowl so I didn't know it was so uncommon.


Wegmans (at least, the one in Landover, MD) has had smoked jowels for some time, but I haven't seen the pre-sliced stuff in quite some time.  (maybe a year or so?  Long before the shelves emptied out in March)  It's been a while since I was there, but I want to say it was in with other "specialty meats" (duck, bison, etc.), but not near the lamb (which was in with organic meats)

The pre-sliced stuff was in smaller packages, so a little more reasonably sized for someone living alone.

And you want really sharp knives when slicing it ... it can be a bit tough to cut through.
 
2020-06-30 6:57:35 PM  
Squirrel? Squirrel 🐿
 
2020-06-30 7:27:19 PM  

Serious Post on Serious Thread: Squirrel? Squirrel 🐿


Kentucky?
 
2020-06-30 7:30:48 PM  

Axeofjudgement: Serious Post on Serious Thread: Squirrel? Squirrel 🐿

Kentucky?


Upstate ny. Actually had rabbit in an upscale nyc restaurant. Pretty similar
 
2020-06-30 7:35:14 PM  
Burgers smoke house in Missouri mass produces jowl bacon. I can get it here in the St. Louis area. Highly worth it for bacon lovers and usually cheaper than regular bacon by the pound.
 
2020-06-30 7:36:05 PM  

We Ate the Necco Wafers: It's a shame pork jowl isn't more available. In Italy, it's called guanciale, and it's the main meat for dishes like spaghetti alla carbonara and spaghetti alla gricia.

We use pancetta here in the US, but if we're harvesting the hog, we ought to use all the good parts.


From the squeal to the squirrel
 
2020-06-30 7:56:50 PM  
While the jowl can be cured, it is just as awesome roasted straight up while still on the pig. If you do not have the means to roast a whole pig yourself, look for Asian markets that do the whole roast pig. It is freaking wonderful with crispy skin and succulent heart stopping fat and meat. Lots of callogen so it is not all bad.
 
2020-06-30 8:31:54 PM  
Getting half a hog from a small local farm this week for the fourth year in a row. I've dry cured guanciale twice, and cured and smoked jowl bacon once. Would totally recommend both.

The great thing about the guanciale is that it freezes well. And it's super easy to cut thin slices of while frozen. Any time I'm doing a pasta or pizza sauce I can shave off a small handful and saute it with onions and garlic before adding tomatoes.

This year I brined the leg roast cuts and smoked them to make my own ham. Definitely doing that again.

I love me some pig.

Although if anyone has good suggestions for what to do with the liver, I could use some advice. Have tried pate and it was ... not great.
 
2020-06-30 8:55:29 PM  

Telephone Sanitizer Second Class: Getting half a hog from a small local farm this week for the fourth year in a row. I've dry cured guanciale twice, and cured and smoked jowl bacon once. Would totally recommend both.

The great thing about the guanciale is that it freezes well. And it's super easy to cut thin slices of while frozen. Any time I'm doing a pasta or pizza sauce I can shave off a small handful and saute it with onions and garlic before adding tomatoes.

This year I brined the leg roast cuts and smoked them to make my own ham. Definitely doing that again.

I love me some pig.

Although if anyone has good suggestions for what to do with the liver, I could use some advice. Have tried pate and it was ... not great.


For the liver find a true Cajun boudin recipe. By true, I mean Cajun boudin sausage and not dirty rice in a casing.
 
2020-06-30 9:08:43 PM  
McGrits:

For the liver find a true Cajun boudin recipe. By true, I mean Cajun boudin sausage and not dirty rice in a casing.

Good call. Would not have thought of that. A quick google came up with this:
https://honest-food.net/cajun-boudin-​s​ausage-recipe/
Looks easy enough, and I've got all the ingredients. Looks like a good 4th of July weekend project. Thanks!
 
2020-06-30 9:53:05 PM  

mkultrastl: Burgers smoke house in Missouri mass produces jowl bacon. I can get it here in the St. Louis area. Highly worth it for bacon lovers and usually cheaper than regular bacon by the pound.


I can get jowl bacon at my local grocery store and there is also a farmers market by my house where I can get it from a local farm. I just wish I could find guanciale.
 
2020-06-30 9:53:06 PM  

Telephone Sanitizer Second Class: Getting half a hog from a small local farm this week for the fourth year in a row. I've dry cured guanciale twice, and cured and smoked jowl bacon once. Would totally recommend both.

The great thing about the guanciale is that it freezes well. And it's super easy to cut thin slices of while frozen. Any time I'm doing a pasta or pizza sauce I can shave off a small handful and saute it with onions and garlic before adding tomatoes.

This year I brined the leg roast cuts and smoked them to make my own ham. Definitely doing that again.

I love me some pig.

Although if anyone has good suggestions for what to do with the liver, I could use some advice. Have tried pate and it was ... not great.


I generally cure until it loses at least 30% of its weight, usually about 35%.  At that point, it's far more dense than "normal" and thin cuts pretty easy without freezing.
 
2020-06-30 10:18:57 PM  

Telephone Sanitizer Second Class: Getting half a hog from a small local farm this week for the fourth year in a row. I've dry cured guanciale twice, and cured and smoked jowl bacon once. Would totally recommend both.

The great thing about the guanciale is that it freezes well. And it's super easy to cut thin slices of while frozen. Any time I'm doing a pasta or pizza sauce I can shave off a small handful and saute it with onions and garlic before adding tomatoes.

This year I brined the leg roast cuts and smoked them to make my own ham. Definitely doing that again.

I love me some pig.

Although if anyone has good suggestions for what to do with the liver, I could use some advice. Have tried pate and it was ... not great.


Terrine  Campange.
Country terrine.
Soak the liver in milk for 3-5 hours up to overnight. Drain and sear.
Cube pork liver with 25% (wt) pork backfat, and marinate with sliced shallots, garlic, seasonings of your choice and some good booze.
Put your grinder in the freezer.
Chill all ingredients, and pass through a coarse plate. Chill again. Mix 3-5% crushed ice into the farce.
Pass all through a medium plate into a frozen mixing bowl, and chill.
Line a mould of the appropriate size with bacon, fatback, caul, whatever feels right.
Using a paddle on medium speed, add the reserved marinade, and heavy cream, until the farce emulsifies. Add any toasted nuts, herbs , or other diced decorative ingredients at this stage.
Pack the farce into the lined dishes, cover the top with the overlap liner.
Cook gently in a water-bath to 175 F.
Compress and cool overnight.

It's just sausage, or as the chef that I apprenticed under said: high class meat loaf.

.
 
2020-06-30 10:55:23 PM  

Telephone Sanitizer Second Class: McGrits:

For the liver find a true Cajun boudin recipe. By true, I mean Cajun boudin sausage and not dirty rice in a casing.

Good call. Would not have thought of that. A quick google came up with this:
https://honest-food.net/cajun-boudin-s​ausage-recipe/
Looks easy enough, and I've got all the ingredients. Looks like a good 4th of July weekend project. Thanks!


The article mentions curing salt when smoking. This is true if you cold smoke but you can hot smoke just fine without the curing salts.

I'll hot smoke some boudin while I smoke a brisket and things. I then refrigerate it for a day. Afterwards I remove it from the casings, form patties and fry them for breakfast.
 
2020-07-01 12:03:13 AM  
Just made some pork tenderloin wrapped in bacon on the BBQ tonight. So delicious.
 
2020-07-01 1:46:15 AM  
Those pork 'wings' sound like a waste. The last pork shank I did was insanely tender, yet dense and moist. Whittling that down for the sake of shaping it into a wing is not cool.

/not a butcher, may be mistaken
//sill sounds wasteful
 
2020-07-01 2:33:32 AM  
The turducken?
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