Page 81 - C:\Users\ralph\Documents\Flip Book\

Hog jowl

Bacon cracklings

Ingredients

1 lb Hog Jowl, smoked and cured
¼ cup oil
Lagniappe

Bacon
Slice the Hog jowl into bacon like strips to your favorite thickness. Fry like
regular bacon till the strips are translucent and browned. Jowl will produce a
lot of grease which can be used later for seasoning like regular bacon grease.
It makes great bacon and also is a great seasoning for beans, peas and greens.

__________________________________________________________

Cracklings
For Cracklings, cut the jowl into ¾ in cubes and fry at a low heat till the fat
has rendered from the Jowl. I have found that the jowl produces so much
grease that you really do not need to cook it down in lard first to render it. Its
own grease (and it produces a lot of it) seems to do a good job as long as the
heat is not too hot. The main objective is to render the fat at this stage. Once
the fat has rendered and the cracklings are a nice light brown color, remove
them to a metal pan.

Bring the existing oil to a higher heat (about 375-400) and drop the
cracklings into the fat till they are a golden brown color. They will actually
make a popping or crackling sound.

Remove, allow to drain and

81