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Jowls and cheeks

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philcott

Mucho Gusto
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Have any of you made scrumptious treats from the jowls and cheeks of swine? We have a few and was wondering what we might create out of them.

Suggestions graciously accepted.

Pork fat rules. (Emeril Lagasse)
 

Bow Walker

Looking an Digging.
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You could always skin them and add the fat/meat to your sausage. They have a great ration of meat to fat.

You could cure and smoke them, then add then to your pea soup.....

You could slo-cook them until tender - cut them into thick bacon-like slices and then make a balsamic reduction and glaze them as they fry and get crisp on the outside but tender on the inside. Serve them with scallops or halibut as a different riff on the classic surf n turf.

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NAHMINT

living life in paradise.
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Grandma use to make headcheese from what you mention. It was really good but I have No Idea how she made it or what ingredients she used but even as a child it was Dam Good...:Oh Yeah!::Oh Yeah!::Oh Yeah!:
:Good Post: So I don't have to keep it a secret any longer :applause:!!!!!!!!!!!!!! granny and granddad used to make head cheese too :Oh Yeah!: AND I LOVED IT !!!!! pigs head cut in half and roasted.... crackling and all that wonderfull greasy fat attached.......AH the MEMORIES........:Here's To Ya:
 

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