Posted 2/21/2023 10:11 (#10105086 - in reply to #10104900) Subject: RE: Jowl bacon
Hennepin, IL
Still haven't gotten the hang of saving the jowls. Seems like we end up with about 1/2 or better on the carcass and the rest on the head. At that point it doesn't seem worth messing with so what's on the carcass ends up in sausage. Any tips?
Jowl bacon
