Enthusiastic yes for pork jowl!!
Pork jowl makes a better bacon than pork belly, unless you are one of those weird people who only likes lean bacon. Pork jowl is quite a bit fattier than belly, and makes a richer porkier bacon. Like Kevin said, its a really special day if it includes pork jowl!
I have cured and smoked pork jowl just like bacon. However, I actually prefer it cured and air dried to make a product called guanciale. You can still cook and eat guanciale just like bacon, but you can also use it to make a really delicious pasta dish called Bucatini All'Amatriciana. Just google it…I like the Mario Batali recipe.
If you want to try your hand at guanciale, you can get very complete and reputable instructions at Jason Molinari's Cured Meats blog. If you want to just make bacon out of it, and you haven't made bacon before, I'd suggest researching Pop's Curing Brine on this forum along with some of the many excellent threads on making and smoking bacon.
Hope this helps,
Clarissa