How to Prepare & Cook Smoked Jowl

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Smoked jowl or jowl bacon is a Southern staple, believed to bring good fortune in the upcoming year when eaten on New Year’s Day with black-eyed peas. While smoked hog jowl often accompanies dishes such as collard greens and beans, it can be pan-fried or baked and enjoyed on its own, just like strip bacon. Smoked jowl is typically sold in whole cuts with the rind still on; simply trim the rind off and cut it into strips before cooking.

Things You'll Need

  • Smoked jowl
  • Paper towels

Pan-Fried Smoked Jowl

  • Heat a pan to a medium-high heat.

  • Remove the rind from the smoked jowl. Cut the jowl into strips of desired thickness. Add the strips of smoked jowl to the pan, arranging in a single layer. Use a bacon weight to fry off more of the fat and cook the strips more uniformly as smoked jowl is fattier than regular bacon.

  • Fry the smoked jowl for 2 to 3 minutes on each side, until it reaches the desired level of crispiness.

  • Remove the smoked jowl from the pan and let it drain on paper towels. Serve immediately with fried eggs and hash browns, if desired.

Oven-Baked Smoked Jowl

  • Preheat your oven to 350 degrees Fahrenheit.

  • Remove the rind from the smoked jowl. Cut the jowl into strips of desired thickness. Lay the strips on a baking sheet, arranging in a single layer. Alternatively, arrange the smoked jowl on a rack above a baking sheet so that the excess fat drips off during cooking.

  • Bake for about 10 to 15 minutes, flipping once, or until the smoked jowl reaches the desired level of crispiness.

  • Remove the smoked jowl from the baking pan or rack and let it drain on paper towels. Serve immediately.

Tips & Warnings

  • Like strip bacon, jowl bacon is cured, smoked and partially cooked upon purchase.
  • Season your smoked jowl by adding black pepper, cayenne pepper or even a few drops of maple syrup while it cooks.

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References

  • Photo Credit ITStock Free/Polka Dot/Getty Images
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