Originally Posted by Subsailor
GF, When I was growing up and we butchered hogs, my Grandpa and Dad would turn the jowls into bacon. Jowl Bacon is awesome! I introduced it to my Wife and Kids and they were hooked.
Another Bacon Addiction for me is "Side Pork" which looks like bacon strips and usually has a thin strip of skin or 'rind' along one edge. It is not cured and often called Fresh Side Pork. There was a butcher back in Ohio, up by Toledo, that had the best side pork I can remember tasting.
In my mind; if Bacon is Meat Candy, Side Pork is Meat Ambrosia.
I haven't had jowl bacon since I was a kid in Indiana, but I remember it being nice & thick & tasty. Had it at a friend's house; it was quite a treat since my mom only bought the paper thin stuff.
Not sure if I ever had the fresh side pork or not, but I have had bacon with a rind on it, so maybe I did & didn't know the difference. I remember there used to be stores that had bacon (and ham) wrapped in paper & hanging on hooks from the rafters, unrefrigerated. Some was smoked, some was salt cured & had to be soaked in water before cooking/eating.
My uncle used to get the smoked slab bacon & cut pieces about 1/2 inch thick & fry 'em up in an old cast iron skillet. I remember it being so tasty, but also so smokey, it was about 3 or 4 times more smokey than todays store-bought smoked bacon & it was always hickory smoked. I only got to eat it at my uncle's house & then only when he felt like cooking breakfast, so that was quite a treat too.