I’ve always been fascinated by the rich flavor of jowl bacon, a Southern delicacy that’s both tender and savory. 🔥 Making it from scratch requires patience, but the result is well worth the effort. The key is slow smoking, which infuses the meat with deep, complex flavors.
The process begins with curing the jowl in a mixture of salt, sugar, and spices, followed by a slow smoking process that can take several hours. The result is a tender, flavorful bacon that’s perfect for adding to dishes or serving on its own.
To achieve the perfect smoked jowl bacon, it’s essential to maintain a consistent temperature and monitor the meat’s progress. With the right techniques and a bit of practice, you can create a truly exceptional culinary experience. Let’s get started!
Ingredients for jowl bacon
Here’s everything you need to create this authentic Southern smoked jowl bacon recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Jowl 🐖 | 2 lb | Fresh, not frozen, skin removed |
| Kosher Salt 🧂 | 1 cup | Non-iodized, for curing |
| Brown Sugar 🍮 | ½ cup | Dark or light, packed |
| Black Pepper 🌶️ | 2 tbsp | Coarsely ground, freshly cracked |
| Pink Curing Salt ⚗️ | 2 tbsp | Optional, for color and safety |
| Smoked Paprika 🌿 | 1 tbsp | For smoky flavor |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Maple Syrup 🍁 | ¼ cup | Pure, grade B recommended |
| Apple Cider Vinegar 🍎 | ¼ cup | For acidity and flavor |
| Hickory Wood Chips 🌲 | 1 cup | For smoking, soaked |
| Water 💧 | 1 cup | For curing brine |
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You can find pork jowl at specialty butchers or higher-end grocery stores like Whole Foods. For curing salts, look for non-iodized kosher salt at cooking stores or online. Penzeys Spices offers excellent smoked paprika and other spices needed. Choose grade B maple syrup for its stronger flavor.
If you can't find pink curing salt, you can omit it, but it helps maintain the bacon's characteristic color. For smoking, you can substitute hickory with other hardwoods like apple or cherry. If you prefer a sweeter bacon, increase the brown sugar to 3/4 cup. Always wear gloves when handling curing salt to avoid irritation.
Store cured jowl in the refrigerator for up to 7 days before smoking. Once smoked, keep the bacon wrapped tightly in plastic or vacuum-sealed and refrigerate for up to 2 weeks or freeze for up to 6 months. Let it sit at room temperature for 30 minutes before slicing for best texture.
Step-by-Step Instructions for Smoked Jowl Bacon
Let me guide you through the process of creating this Southern delicacy, ensuring perfect results every time.
👨🍳 Step 1: Prepare the Curing Mixture
In a medium bowl, combine the 1 cup Kosher Salt, 0.5 cup Brown Sugar, 2 tbsp Black Pepper, 2 tbsp Pink Curing Salt, 1 tbsp Smoked Paprika, 1 tbsp Garlic Powder, and 1 tbsp Onion Powder. I like to mix these ingredients thoroughly with my hands to ensure they’re evenly distributed.
The pink curing salt is crucial for both the characteristic color and food safety of the bacon. If you’re using it, make sure to handle it carefully and avoid inhaling it. The mixture should be uniform and fragrant, with the aroma of the spices and smoked paprika noticeable.
👨🍳 Step 2: Cure the Pork Jowl
Place the 2 lb Pork Jowl in a large, non-reactive container or zip-top bag. I prefer using a container that allows the jowl to lie flat, ensuring even curing. Cover the jowl completely with the curing mixture, making sure it’s fully coated on all sides.
Refrigerate at 38-40°F for 7-10 days, massaging and turning the meat every 2 days. This process helps the cure penetrate evenly and prevents the meat from becoming too salty. You’ll notice the jowl firming up as it cures—this is a sign that the cure is working properly.
🔥 Step 3: Rinse and Dry the Jowl
After the curing period, remove the jowl from the cure and rinse off all the cure under cold running water. Pat the jowl dry with paper towels, then place it on a wire rack set over a rimmed baking sheet. Let it air dry in the refrigerator at 38-40°F for 24-48 hours. This step is crucial for developing the pellicle, a tacky surface that helps the smoke adhere.
During this time, you’ll notice the jowl developing a tacky surface and a slightly firmer texture. This pellicle is essential for achieving that perfect smoky flavor. Make sure the jowl is not drying too quickly, as this can lead to case hardening.
🔥 Step 4: Smoke the Jowl Bacon
Preheat your smoker to 225-250°F using 1 cup Hickory Wood Chips that have been soaked in 1 cup Water for at least 30 minutes. Place the jowl in the smoker, fat side up, and close the lid. Smoke for 4-6 hours until the internal temperature reaches 150-155°F and the bacon is dark mahogany in color.
Keep an eye on the temperature and adjust the wood chips to maintain the desired smoke level. The hickory smoke will infuse the bacon with a deep, rich flavor that’s characteristic of Southern-style jowl bacon.
🔥 Step 5: Cool and Slice the Bacon
Once the bacon is fully smoked, remove it from the heat and let it cool completely on a wire rack. Once cooled, slice the bacon into ¼-inch thick slices using a sharp knife. I like to slice against the grain for more tender pieces.
The final product should have a deep mahogany color and a rich, smoky aroma. The texture should be firm but yield to the bite. You can store the sliced bacon in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
To make a delicious jowl bacon recipe, you’ll need to start with a few key ingredients. The star of the show is, of course, the pork jowl, also known as cheek bacon. This cut is rich in flavor and tender to the bite. You’ll also need some basic curing ingredients like kosher salt, brown sugar, and pink curing salt (optional, but recommended for food safety).
🔪 Curing the Jowl
Mix the curing ingredients together, making sure to get a good balance of salty and sweet flavors. Rub the cure all over the pork jowl, making sure to cover every surface evenly. Place the jowl in a large ziplock bag or a non-reactive container, and refrigerate at 38°F or below for at least 7 days, or up to 14 days for a more intense flavor.
🔥 Smoking the Jowl
After the curing process, rinse the jowl under cold running water to remove excess salt, and pat it dry with paper towels. Set up your smoker to run at 225°F, using your favorite type of wood (like hickory or apple). Smoke the jowl for 4-5 hours, or until it reaches an internal temperature of 150°F.
- 💡 Pro tip: Use a meat thermometer to ensure the jowl is cooked to a safe temperature.
- 🌡️ Let the jowl rest for 30 minutes before slicing and serving.
Once your jowl bacon is smoked and rested, slice it thinly against the grain and cook it in a pan until crispy. Use it in your favorite recipes, like BLTs or breakfast dishes, or enjoy it on its own as a delicious snack. 🍖️
Tips & Tricks for Perfect Jowl Bacon
These tried-and-tested tips will help you achieve delicious, authentic Southern-style jowl bacon at home.
Curing Success: In Step 2, when curing the pork jowl, make sure to massage the meat every 2 days to ensure even penetration of the cure. This helps prevent over-salting and promotes consistent flavor throughout.
Pellicle Development: After rinsing the cure off in Step 3, pat the jowl dry and let it air dry in the refrigerator for 24-48 hours. This step is crucial for developing the pellicle, which helps the smoke adhere to the meat, resulting in a richer flavor.
Smoking Technique: When smoking the jowl in Step 4, maintain a consistent temperature between 225-250°F. Use 1 cup of hickory wood chips that have been soaked in 1 cup of water for at least 30 minutes to achieve that authentic smoky flavor. 🔥
Slicing and Storage: Once the bacon is cooled, slice it into ¼-inch thick slices against the grain for more tender pieces. Store the sliced bacon in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Facts
320kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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