How did you cook it? How was the fast? What did you eat with it?
My thoughts are to just fry it in my cast iron and eat it with a burger!
Have YOU ever had this?
barefootbob
#2
Dropping a comment to follow this thread. I keep picking this, or some equivalent, in a store then putting it down. Very interested in what to do with it and how.
I tried hog jowl bacon but just haven’t gotten the hang of that yet, either.
rustyk61
(*Rusty* Instagram: @Rustyk61)
#3
I’m hit and miss on the jowl myself. I like it cooked in my cast iron but find the quality to be lacking on some instances
JustPeachy
(Sophie)
#4
I’ve had this a million times. Salt pork was always something that we used to season greens or black eyed peas, white acre peas, snap beans etc. It’s very salty and needs to be cooked down in something with a lot of water. It’s like smoked ham hocks, something for the long, slow cook.
Jack_Brien
(Jack Brien)
#5
I’ve had something that looks similar, cured pork from the Polish section. I just ate it as it was.
240lbfatloss
(Ken)
#6
It’s pretty salty by itself. Besides seasoning greens and cabbage, I like to use it for green beans with some chopped onions and vinegar. It helps to add a couple of dashes of Liquid Smoke.