Traditional Southern jowl bacon, made from whole pork jowl rubbed with sweet spices, cured to the core, and slowly smoked over hickory wood. An artisanal cured meat with generous marbling, offering an incredible contrast between crispy edges and a meltingly tender center.
Ingredients
- 1000 g skin-on pork jowl
- 25 g additive-free fine sea salt
- 2.5 g 0.6% sodium nitrite curing salt
- 15 g unrefined brown cane sugar
- 1 tbsp whole black peppercorns
- 1 tsp ground sweet paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 leaves dried bay leaves
- 6 pieces whole juniper berries
Method
- Coarsely crush the black peppercorns and juniper berries using a mortar and pestle. In a bowl, combine the fine salt, curing salt, brown sugar, sweet paprika, garlic powder, dried thyme, crumbled bay leaves, and crushed spices until evenly blended.
- Pat the pork jowl thoroughly dry with paper towels. Using a very sharp paring knife, carefully trim away any loose glands or membranes from the meat side, keeping the protective skin intact. Rub the cure mixture vigorously over all sides of the meat, working it into every fold and crevice for even coverage.
- Transfer the seasoned pork jowl, along with any stray spices from your work surface, into a resealable plastic bag or vacuum-seal bag. Seal the bag, pressing out as much air as possible. Place it flat in the coldest part of your refrigerator, between 35 °F and 40 °F (2 °C and 4 °C), to cure for 7 full days. Flip the bag once a day, gently massaging the meat to redistribute the accumulated juices.
- After 7 days, remove the jowl from the bag. Check that the meat feels firm with an even pink color throughout. Rinse the cut under cold running water to remove excess surface salt and spices, then soak it in cold water for 30 minutes to balance the surface salinity. Drain well.
- Thoroughly pat the meat dry with clean paper towels to remove all surface moisture. Place it skin-side down on a wire rack set inside a rimmed baking sheet. Refrigerate uncovered for 12 to 24 hours. The circulating air will form a thin, tacky surface layer called a pellicle, which is essential for absorbing smoke cleanly without bitterness.
- Set up your smoker for indirect low-heat cooking, holding the temperature between 200 °F and 225 °F (95 °C and 105 °C), using your chosen smoking fuel. Place the jowl skin-side down on the grate over indirect heat. Smoke gently for about 2 hours 30 minutes to 3 hours, until an instant-read thermometer inserted into the center reads 150 °F (65 °C) and the exterior takes on a glossy mahogany color.
- Remove the pork jowl from the smoker and let it cool on a wire rack at room temperature for 1 hour. Wrap it tightly in parchment paper or plastic wrap, then refrigerate for at least 24 hours. This cold rest sets the fat and stabilizes the smoked flavors.
- Trim off the tough rind with a sharp chef's knife for easier eating, if desired. Cut the chilled jowl into thick slices, about 1/6 inch (4 mm) thick. Lay the slices in a cold skillet without added fat, then place over medium-low heat. Cook slowly for 6 to 8 minutes, flipping halfway through, until the edges are crispy and the center is translucent and tender.
Nutrition
Per serving
- Energy
- 262.4 kcal
- Protein
- 22.84 g
- Carbohydrate
- 3.46 g
- Fat
- 17.61 g
- Fibre
- 0.58 g
- Calcium
- 19.31 mg
- Iron
- 1.12 mg
- Magnesium
- 4.99 mg
