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Smoked Pork Jowl Bacon

Smoked Pork Jowl Bacon

Rich, fatty, and packed with flavor, pork jowl bacon takes everything you love about traditional bacon and turns it up. Ambassador Tony Ramirez cures it low and slow, then smokes to perfection, every slice delivers that melt-in-your-mouth texture with a bold, slightly sweet, and savory finish.

Prep

20 minutes (plus 7-day cure)

Cook time

6 hours

Serves

Varies

Steps

  1. In a bowl, combine all cure ingredients and mix well.
  2. Coat the pork jowl evenly with the cure mixture, making sure all sides are well covered. Place into a vacuum-seal bag along with any remaining cure.
  3. Vacuum seal and refrigerate for at least 7 days, flipping or rotating daily to ensure even curing.
  4. After curing, remove the pork jowl from the bag and rinse lightly if desired, then pat dry.
  5. Place the pork jowl on a wire rack and transfer to a smoker preheated to 175°F using Bear Mountain Old Fashioned Blend pellets.
  6. Smoke for about 6 hours, or until the bacon is fully set and has developed a rich color.
  7. Remove and let cool, then refrigerate overnight to firm up.
  8. Slice to your desired thickness and pan-fry until crispy.

Ingredients:


Pork

  • Pork jowl 


Cure Blend

  • 2 TBSP kosher salt 
  • 2 TSP pink curing salt 
  • 1 TBSP brown sugar 
  • 1 TBSP garlic powder 
  • 2 TBSP Cajun Honey Rub

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Smoked Pork Jowl Bacon

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