[Sca-cooks] I mentioned an Italian cured hog jowl...

[Phlip]

Ene bichizh ogsen baina shuu...

> >  Po'
> >folks have long known about "jowl bacon" which tends to be cheaper than
the
> >usual American style bacon. You need to remove the skin, because thats
> >generally harder than most people want to deal with, then you slice up
the
> >rest of the jowl and use it just like bacon. Hog jowls will often come
> >either smoked, like hams or bacon, or processed like the unsmoked bacon.
>
> So how's that? Dry-salted with a pinch of sugar, then sorta air-dried a
bit?

Yep- at least in theory ;-) Hog jowls are basicly subject to all the
nitrates and nitrites that regular American bacon is.

> >I'm hoping the Yuppie "gourmets" don't discover it like they've
discovered
> >ham hocks and chicken wings- it really is a nice cut of meat, and the
fact
> >that it's cheaper than regular bacon hurts my feelings not a bit ;-)
>
> Nah, most Yuppie "gourmets" are too stupid ;-), or too afraid of fat
> and salt, or something that requires some prep work.  I wish I could
> find them around here, though. Actually, I probably can...
>
> Adamantius

Well, they're usually pretty easy to find. I haven't looked recently- R&M do
most of the shopping, and they get lots of standard bacon- but if I were
looking, I'd tend to look in markets directed at poorer people, rather than
the upscale types. Around here, I'd check at that nice Chinese market we
found- they tend to have lots of interesting oddments, like the fresh duck
hearts that Margali loves ;-)

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....