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So I've just purchased a 1/2 pig and I have requested to keep the jowl fresh. Does anyone have a recipe that they'd be willing to share with me? I want to smoke it and then (I believe) fry it like bacon. Am I on the right track?
I just bought a 1/2 pig and have asked the butcher to keep the jowl for me. Anyone have a good recipe to smoke or cure it? It will be coming to me fresh if that changes anything. Thanks!
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