January 11, 2012 § 9 Comments
You have been lied to your whole life. What you thought to be bacon was only a sad knockoff, a shadow on the cave’s wall. This, my friends. This is Bacon.
I picked up a package of jowl bacon from Andy “Smoking Goose” Cochran last Saturday at the Market, and didn’t even wait for Sunday morning breakfast to give it a cooking. It’s a fattier cut than regular old belly bacon, and in our waist-conscious culture, I think this tends to scare a lot of people off. My wife was scared, but she eats kosher anyway, so her opinion is irrelevant here.
You gotta cook this cut slow, treat it right. A lot of the fat will render off and be left in the pan, leaving you with a crispy, super tender strip of salt-smoke glory for your face.
The Goose recommends using it for recipes where rendering is forefront like a certain potato bacon soup or perhaps in an etouffee or shrimp & grits. For my first time, I just went with a standard ol’ Indiana breakfast, something I knew I wouldn’t screw up: scrambled eggs & bacon.