Pork Jowl Bacon. pig cheeks. Hogs head bacon. Guanciale

[@johnstephens1965]

Had a good laugh at 2” is 8” to us Blokes

[@mobstamaniac]

Loving the "Master and Commander" soundtrack!

[@mariovarkas]

You are a true master of your trade. I love your videos. Greetings from Switzerland! #victorynox LOL

[@malcolmporter8158]

Hog jaw makes the best gravy you can eat. Speaking of which. Cook me up some right quick. I'm starving!

[@VenomDDD]

Fantastic. Made some sausages this weekend after your masterclass. Delicious.

[@jackofalltrades8353]

Brings back memories of the old videos used to watch when you first started doing your gigs

[@Baron-Bagaten]

Wow Scott, thank you for this information, look's amazingly tasty indeed. I do have a Bradley smoker and will give this a try.

[@dwightmann6297]

That looks delicious hello from Honduras

[@jasoneastwood7414]

Hey Scott....who says we don't make brawn anymore.......i am a zimbabwean living in the uk but born here went to africa when i was two......have a very old cook boook from my mom always use the brawn recipie but use trotters......i really enjoy the channel....👍

[@davidtaylor-tn3ko]

I still make head brawn here in NZ when the boil up pot is not already in use. . .and the misses is at work.

[@GIBiochip]

'bout time your blunt knives made a starring role again! Top stuff!

[@davidhalldurham]

Another wonderful video, Scott! Here in the southeastern US, I can buy hog jowl bacon in my local supermarkets, but homemade is definitely better. I enjoy all your videos and I've learned so much from you.

[@jamesweaver9636]

Awesome intro and love your vids. Been watching since the beginning! Keep them coming.

[@TheVonhollan]

That was Awesome, thanks for sharing that Scott. I am a big fan of wasting nothing if it can be done!

[@professionalidiots101]

I listened to a butcher who spoke about neck bacon, I'd love to try both ideas 👍🏻👍🏻

[@davidtaylor-tn3ko]

Your videos are very well made. Lovem.

[@stresspresso]

salivating rn. looks delicious

[@paulroueche7003]

Looks delicious.

[@RJM1011]

Thumbs UP and SHARED thank you for the video Mr Rea. :)

[@Chris-yg5vh]

Wonderful!!!! I’ve made some jowl bacon and I dare say it’s better in beans than good ol salt pork.

[@clemhogue6397]

This is so amazing. In detail , such a small portion of pork can be created to a very most common piece of bacon!. With the more delicate part the Jowl!.

[@stevenbird4056]

You fell off my youtube feed for a while there. I actually was wondering about whether you were still doing videos and here you are (youtube you scare me just a little bit) so good to see your stuff. When ever possible I try some of you recipes. I wor away, usually only home for 1 week at a time so that limits what I can do. But nevertheless I love your videos & love the way yu enjoy the end result. All the best Scott

[@1970broncoman]

That looks amazing

[@kevbrookbank4970]

Just come across your brilliant videos. Absolutely great instructions and I’m off to the butchers to buy a few pigs heads, top half for the dogs bottom half for bacon. I’m then going to binge watch the rest of your videos.. Great work Scott, thank you.

[@dansherman1980]

Face bacon has a nice ring to it. The fat when it’s rendered is the best part and like it’s mentioned generates bacon grease for days.

[@mattpeacock5208]

I'm thinking of trying this for some red beans to serve on rice. I bet pig cheaks are cheap, I'll look into it.

[@alpcns]

Thanks Scott! Fascinating video and amazing result!

[@nicobass1966]

Love it

[@rickayers3150]

Very nice scott. Learn to eat it all

[@arejetko]

Rock and Roll, Scott! Great viddy, as usual. I'm making guanciale with skin on jowls and smoked bacon with skin off - wish me luck.

[@julieham2462]

My favorite kind of bacon!!!

[@chrisgreen1331]

You sir are a genius. 👏🏻

[@pennarpete7087]

I can remember when a roasted pigs head, (whole),, was a great Sunday dinner; gouge the eyes out and away you go...the whole lot was eaten, brains, tongue, etc, at the end of the meal all that was left was a skull lol. We used to make brawn too...God, you cant get food that tastes like that anymore. My wifes father always kept a couple of pigs and used to make his own bacon using a great big salting tub, the bacon used to hang from the ceilng in the kitchen, it never went off!!!

[@TheNotoriousJ0B]

Aye, you'll have to make brawn from scratch nowadays as hardly anyone sells it. It is still very cheap to buy a pig's head. So, although I would like more people to start eating offal and off-cuts again, I fear that this would cause an increase in price.

[@jackarmer8560]

love it Scott Keep them coming and Thanks

[@jayammons3834]

“8 inches to us blokes” Amen!!!

[@6Diego1Diego9]

new skull bracelet oo lala the man is making a fashion statement

[@Mr_nobody_2246]

Awesome!

[@777Dorado]

Excellent

[@robking4437]

pigs heads ,pigs brains ,tongues and jowl here in plenty.....(central France ) and cheap as anything so thanks for this its got to be done my friend !

[@jimithomas6741]

Just got my Notorious P.I.G.book!! I'm so excited! Great book!

[@aelthric]

When I was a teenager I worked at a Butchers in Staffordshire and we used to boil the pigs Jowl and call it Chorl, delicious freshly boiled with some fresh bread and sweet pickle. In my later years I lived between Scotland and Italy and there they cured the Pigs Jowl and called it Guanciale (Often cured with herbs and spices) and that was the basis for a true carbonarra not the cheese sauce crap we eat in the UK and call carbonarra a true carbonarra should have diced guanciarle, eggs, ground black pepper, and finely grated pecorino cheese (Some use Parmesan as well as the pecorino) and a spoon of the pasta water NO MILKY SAUCE. The Guanciarle is the first thing to be cooked in a pan to allow the fat to separate from the meat then when it is hot and the fat has separated leaving the bits of Guanciarle nice and crispy remove from the heat and add the cheese whisking all the time and then add the egg continuing to whisk finally adding the spoonful of pasta water, add the black pepper to taste and then add the drained pasta stirring it well into the sauce until it is all coated and then eat.... Delicious. My late wife (A true Italian lady) also added a few chopped black olives in the pasta and sauce mix but I think that was just her personal preference and not the tradition.

[@thomasborgsmidt9801]

It sound like Bach to me - lovely cello.

[@claracluckk3176]

I'm sure it's too early in the morning to be drooling this much, but I just can't help it!

[@Gino6882]

I will do that at home. Greetings from Germany

[@johnboleyjr.1698]

This is one of my favourite forms of pig. It is Bacon's version of "He's just a friend." Pig-Face Bacon swings much lower than regular "sensible" Bacon.

[@LatteLover]

Stunningly delicious bro 😎

[@Terentius25]

Brilliant video mate. Only complaint? I prefer Daddy's over HP Just found your channel and i'm chipping away at your videos. Learned loads, but i'm bloody starving now!

[@mrwonderful139]

Scott I've enjoyed all you videos, I was a little disappointed when you stopped posting for awhile. There is one thing I have been Been wondering about your beautiful cutting table and I think others with end grain wood is how do you clean it being a professional butcher.

[@geraldswain3259]

At the end of the UK day, it was always the job done last, to scrub the table to within an inch of its life using a special wide bristle steel brush, a gallon of boiling hot soapy water, then rinsed off. You could have operated off it, that's how clean it was !.

[@glynpowell1644]

That start music is classsssss

[@bugmouthready529]

Nice one bruva init

[@andyday4724]

Hi Scott great in-depth video,,I’m after the exact knife that your using with the yellow handle,,could you tell me the name and cost of it please mate and the cheapest place to get it,,thanks,,Andy

[@farmingfishingfamilyontari2814]

Pigs were just delivered to the butcher tonight. I was looking at my bacon recipe in my charcuterie book then checked KZbin and Scott, this video was 3rd in my recommended videos. What are the chances. Getting ready to cure this week. Thanks for your videos

[@adrianhide984]

I live in Thailand & Pig Jowl is a expensive cut here & it’s beautiful grilled over charcoal with sticky rice & dipping sauce. They eat everything here

[@buddybell7107]

years ago you could buy a pail of roasted pig tails in gravy from schnieders foods. yummm.

[@Ghhyuttgg]

Made guancale from a backyard pig in Bulgaria a few years ago - fully three inches of fat.

[@georgehelliar]

Scott, have you tried kielbasa? Made some yesterday, and everyone loved them. You should try them if you've got access to a smoker

[@tggasser]

Scott could you show us how you smoke such a piece? What kind of gear is needed for that?

[@stevenslavicek9711]

This reminds me when dad was still alive . I was 9 years old he woke me up one morning and said we are killing the the pig today we need meat. We lived on 5 acres of land we always had 4 pigs. We did the business and the head was always used to make head cheese. The joy he had is unforgettable it was really good nothing went to waste I miss him.

[@stevenslavicek9711]

Thank you.

[@gregorycalzada5264]

WELL DONE 😎😎😎

[@rocklover7437]

Mum used to roast potatoes ,honey glazed parsnips and full onions in smokey pig fat and they are heaven

[@arejetko]

BTW, Scott - are you familiar with "polished" pork jowls/cheeks? They are sold in Chinese markets here - heavily-marbled and light pink in colour. Looks like wagyu pork.

[@ladamyunto]

Cant wait for my book to arrive 😍

[@thedreadtyger]

i have a couple packages of jowl bacon on hand at all times. just for frying up it's fantastic. and there is No Carbonara Without Jowl Bacon!

[@thedreadtyger]

Scott, are you going to make Souse Meat?

[@grumpyauldman]

You already made me want to make my own bacon ages ago & now I'm gonna have to ask the butcher for a pig head 😄

[@simonhenry7415]

Bloody lovely mate! Is this your first video with the new coolroom setup?

[@ZumwaltTheMighty]

Hey Scott, long time listener first time caller. Did you cure these in the fridge? A cool cupboard?

[@maverick5006]

What internal temp did you bring smoked jowl too? Was a meat cutter for 25 years. Got to get me some of those jowls!!!

[@robinjones6999]

Thanks to you, my fridge is full of home made bacon!

[@cmaur811]

Where do i buy the cure?

[@jamesmoore3516]

How specific an environment do i need for the drying stage? Can i use a food dehydrator instead?

[@StanOwden]

Any idea what breed this is? Last time I bought some cheeks for homemade guanciale, they didn't have as much meat on them as the ones in your video. Just wanted to know what breeds I should look for.

[@jjbode1]

Drooling

[@kathkwilts]

Oh, a slasher film... cool...

[@edlebida8626]

Mmmmm keep these videos coming. Have to admit though, the sharpness of your knives has let you down a bit 😉

[@Amethyst1919]

I'm the only one I know who does head cheese with the actual head... got a big ol' 58 quart pot just for the purpose. Gramma used to make it (specifically sultz) but I'm sure she just used powdered gelatin and maybe feet...

[@mlesnoski]

What was that little balalaika song? I've got to know

[@keithbrunner8452]

How have you been my friend

[@NoDoubtImGood]

Do you use cure #1 or #2?

[@cmaur811]

Where is cure?

[@MegaMackproductions]

Question: if this is dry cured does it need refrigeration?

[@C...G...]

😀

[@makelikeatree1696]

I have a whole pigs head coming my way soon. Can’t decide between head cheese, jowl bacon or bath chap.

[@offgridmanpolktn]

Do it American style and only use the skull and brain's to cook off with spices, what is called head cheese. Dried and refried for breakfast gives you a continental style meal done Southern or Cajun style. Peace Y'all.

[@Gino6882]

Well known in Italy. Called guanciale

[@warmsteamingpile]

I wish I could get my hands on a pig jowl.

[@Secret_Squirrel_Scottishgamer]

Better to rub one in than rub one out why? because cured cheeks are so much more fun than a hamshank!. 😂😂😂😂🤣🤣🤣

[@tonyludlow2871]

Brilliant. Great way to use a pigs head. But brown sauce? Noooo!

[@seanbryant2848]

Dear Scott, I'm here in the US of A, across the pond from you, and I've been following you for years, and loving every minute of all your videos! Being a "Yank" as I am, I am of mostly Polish heritage (great lovers of all things meat, us Poles)... and I am also of British Isles heritage as well, mostly English... you hit all the chords on the harp of my soul when I see videos like this, and of course, the HP Sauce (of which I always make certain to have an ample supply), just drives the whole thing home, right to my supper table! I am inspired, and am going to see if my butcher can supply me with some fresh jowl, or even a whole pig's head. You are the best!

[@slaneyside]

that looks beautiful, fat=flavour in my opinion.

[@reesf743]

This man has the power to make a live animal look and sound delicious. I'd eat a human if he cooked em, tbh

[@ragrok9522]

I'm 36 and just started out as a trainee butcher. You're an inspiration.

[@daniel__clark]

That '40 a day' pig cheek looks delicious. It sounds very wrong to covert someone's pig cheeks.😉

[@MrYukon2010]

Porgasms

[@goutambhola5646]

A chocolate teapot. Lol.

[@IMakeMyBacon]

Are you using straight curing Salt on the Jow ?

[@josephnorton1996]

You make it look so easy. You punk. :)

[@colindavis7580]

I was in heaven there! Then some uncouth hooligan put some brown sauce out? NO, NO, NO! Never ever, ever? Always red sauce, with a fried egg in your bun?

[@goutambhola5646]

I am shocked u don't have 10 million subscribers. This is such a great channel

[@glasblaidd]

I Sell it as fromage du tete as the planks buy it then

[@piosian4196]

Head cheese in WVA

[@geraldswain3259]

Plenty of bacon fat is the best taste of all.

[@DaveDVideoMaker]

Also known as guanciale.

[@DaveDVideoMaker]

@Just Browsing I now notice that.

[@mrparlanejxtra]

Food porn.