Smoked Pork Jowl Bacon
Pork jowl bacon is a rich, intensely flavored bacon made from the pig's cheek, cured with a precise equilibrium cure and smoked low and slow for a silky, savory finish.
Equipment
- Digital kitchen scale Essential for accurately measuring cure ingredients.
- Large zip-top bag or non-reactive container For curing the pork jowl in the refrigerator.
- Wire rack and rimmed baking sheet For forming the pellicle and catching drips.
- Smoker or grill Set up for indirect cooking at 200-225°F.
- Instant-read digital meat thermometer To monitor the internal temperature of the bacon.
- Wood chunks or chips Hickory, apple, cherry, or maple are recommended.
- Sharp slicing knife or meat slicer For slicing the finished bacon slab.
Ingredients
- 3-5 lb skinless pork jowl
For the Equilibrium Cure (by weight):
- 2.5% Kosher salt (non-iodized) of the meat's weight
- 1% Brown sugar or maple sugar of the meat's weight
- 0.25% Prague Powder #1 (curing salt) of the meat's weight - do not reduce
- Coarsely ground black pepper to taste
- Optional spices paprika, garlic powder, or cayenne to taste
Instructions
- Prepare the Cure: Pat the pork jowl completely dry. Weigh the jowl on a digital scale. Calculate and weigh the kosher salt (2.5%), brown sugar (1%), and Prague Powder #1 (0.25%) based on the jowl's weight.
- Apply the Cure: Combine the salt, sugar, Prague Powder #1, black pepper, and any optional spices in a small bowl. Rub the mixture evenly over all surfaces of the jowl, ensuring complete coverage.
- Cure in Refrigerator: Place the coated jowl in a large zip-top bag, press out the air, and seal. Place on a tray in the refrigerator for 5-7 days. Flip the bag once daily to redistribute the brine.
- Rinse and Form Pellicle: After 5-7 days, remove the jowl from the bag and rinse thoroughly under cold water to remove all surface cure. Pat completely dry with paper towels.
- Dry in Refrigerator: Place the rinsed jowl on a wire rack over a baking sheet and return to the refrigerator, uncovered, for 12-24 hours. This will form a dry, tacky surface called a pellicle.
- Preheat Smoker: Preheat your smoker or grill for indirect cooking to a stable temperature between 200-225°F. Add your choice of wood chunks or chips (hickory, apple, or cherry).
- Smoke the Jowl: Place the jowl directly on the smoker grate. Insert a meat probe into the thickest part. Smoke until the internal temperature reaches 150°F, which typically takes 2-4 hours.
- Cool and Slice: Remove the smoked jowl from the smoker and let it cool completely. For best results, chill thoroughly in the refrigerator for several hours or overnight before slicing into bacon strips with a sharp knife or meat slicer.
Notes
Using a digital kitchen scale is critical for safety. The 0.25% Prague Powder #1 ratio is a non-negotiable requirement to prevent the growth of harmful bacteria during low-temperature smoking.