Fried Hog Jowl

[Kahuna]

Get you some good smoked HOG JOWL. Unsliced is better. Slice it thick. About 1/4". Fry in your old iron skillet till brown. Slap between two slices of cheap white bread with onion and mustard. Open up a can of pork and beans and eat cold or heat up if you have too :!: KAHUNA

 

[Swampy]

Mike, ya'll kin mix up sum hog brain with sum eggs to go wit that too!
Then sum red-eye gravy with bisquicts fer sum dab'in on th' side...
swampy

 

[Kayak Jack]

Get you some good smoked HOG JOWL. Unsliced is better. Slice it thick. About 1/4". Fry in your old iron skillet till brown. Slap between two slices of cheap white bread with onion and mustard. Open up a can of pork and beans and eat cold or heat up if you have too :!: KAHUNA

I can just HEAR theose arteries hardening clear from here.

 

[Kahuna]

I don't think it is gonna hurt you to have this once in a blue moon. Just an occasional treat. KAHUNA

 

[Jean]

hog jowl

Kahuna wrote:
Get you some good smoked HOG JOWL. Unsliced is better. Slice it thick. About 1/4". Fry in your old iron skillet till brown.

Hi Kahuna, that was what my mom did every time she made cornbread. She would fry up the jowl or fat back until crispy, remove them to a plate on the table, then use the fat drippings in her corn bread, and with the skillet sizziling hot she would pour the corn bread mixture back in the same pan to cook. Made the best crispy crusted corn bread in the world, and the jowl was good too. Like you said, these days a once in a while treat.

Jean