Smoked Pork Jowl or Jowl Bacon and Guanciale?
I ordered some pork jowl from a local meat market to make guanciale but the owner and I didn't communicate well enough and it came smoked. We have since re-communicated and some unsmoked is on its way.
In taking the skin of the smoked jowl it sure does resemble bacon, both in looks and smell. By the way, getting the skin of the smoked jowl was 10x easier than a recent pork belly I did. My question is do I just treat it like slab bacon in terms of using it as an ingredient? I am making waffles in the morning and will fry some up, as I would bacon.