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.
- The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor; Matt Lee and Ted Lee
- Processed Meats; A.M. Pearson and T.A. Gillett
- Photo Credit ITStock Free/Polka Dot/Getty Images