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September 18, 2024
When it comes to breakfast, bacon is a staple that everyone loves. While traditional bacon from the belly of the pig is delicious, have you ever tried pork jowl bacon? This lesser-known cut of meat is actually the cheek of the pig and is known for its rich, fatty flavor. In this article, we will walk you through the process of cooking pork jowl bacon so that you can enjoy this delicious treat at home.
Step 1: Preparing the Pork Jowl
Before you can cook your pork jowl bacon, it’s important to properly prepare the meat. Start by trimming any excess fat from the jowl, leaving about a quarter-inch layer of fat intact. This fat will render during cooking, giving the bacon its signature flavor and texture. Once trimmed, you can slice the jowl into thin strips, similar to how you would slice traditional bacon.
Quick Tip: If you prefer a leaner cut of bacon, you can further trim the fat from the jowl. However, keep in mind that the fat adds flavor and moisture to the final product.
Step 2: Curing the Pork Jowl
Once your jowl is prepared, it’s time to cure the meat. This step is essential for enhancing the flavor and preserving the bacon. You can create a simple cure by combining salt, sugar, and any desired spices or seasonings. Coat each strip of jowl with the cure, making sure to evenly distribute the mixture. Place the cured jowl in a resealable plastic bag and refrigerate for at least 24 hours, allowing the flavors to penetrate the meat.
Pro Tip: If you prefer a smoky flavor, you can also add a small amount of liquid smoke to the cure mixture before coating the jowl.
Now that you have prepared and cured the pork jowl, you are ready to cook your own homemade pork jowl bacon. Enjoy the rich, flavorful taste of this unique cut of meat and impress your family and friends with your cooking skills!
Preparing Pork Jowl Bacon: A Step-by-Step Guide
Looking to try something new with your pork jowl? Why not make your own delicious and crispy pork jowl bacon? Follow this step-by-step guide to prepare this tasty treat at home.
Ingredients:
- 2 pounds of pork jowl
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons black pepper
- 1 teaspoon pink curing salt
Step 1: Prepare the Pork Jowl
Start by rinsing the pork jowl under cold water to remove any impurities. Pat it dry with a paper towel.
Step 2: Combine the Dry Ingredients
In a bowl, mix together the kosher salt, brown sugar, black pepper, and pink curing salt. This mixture will be used as a dry rub for the pork jowl.
Step 3: Apply the Dry Rub
Rub the dry mixture onto both sides of the pork jowl, making sure it is completely coated. Massage the mixture into the meat to ensure it penetrates and flavors the jowl evenly.
Step 4: Let it Cure
Place the pork jowl in a large resealable plastic bag, removing any excess air. Place it in the refrigerator and let it cure for 7-10 days. Flip the jowl every other day to ensure even curing.
Step 5: Rinse and Dry
After the curing process is complete, remove the pork jowl from the bag and rinse it under cold water to remove the excess curing mixture. Pat it dry with a paper towel.
Step 6: Air-Dry
Hang the pork jowl in a cool, dry place with good air circulation. Let it air-dry for 24-48 hours until the jowl develops a pellicle, which is a tacky surface that helps the meat absorb the smoke during the smoking process.
Step 7: Smoke the Jowl
Preheat your smoker to 200°F (93°C) and add your favorite wood chips for smoking. Smoke the pork jowl for 4-6 hours until it reaches an internal temperature of 150°F (65°C).
Step 8: Slice and Serve
Once the pork jowl has cooled, slice it into thin strips and serve it as you would traditional bacon. You can fry it in a skillet until crispy or use it in your favorite recipes.
Now that you know how to prepare your own pork jowl bacon, it’s time to enjoy the delicious flavors and aromas of this homemade delicacy. Grab your ingredients and get started on this exciting culinary adventure today!
Selecting the Right Pork Jowl
Choosing the right pork jowl is essential for achieving the best results in cooking bacon. Here are a few tips to help you select the perfect jowl:
| Quality |
Look for a jowl that has a good ratio of meat to fat. The meat should be fresh, pink, and have a marbled appearance. Avoid jowls that have excessive amounts of fat or are discolored. |
| Size and Shape |
Consider the size and shape of the jowl based on your preferences and cooking needs. Some prefer smaller jowls, while others prefer larger ones. The shape can also vary, so choose one that will be suitable for slicing or cubing. |
| Source |
Try to find a jowl from a reputable source. Look for pork that comes from farms or producers that prioritize high-quality and sustainable practices. This ensures that you are getting a jowl that is free from antibiotics or hormones. |
| Freshness |
Always check the freshness of the jowl before purchasing. Look for a jowl that has a clean and fresh smell. Avoid any pork jowls that have an off-putting odor or appear slimy or overly wet. |
By following these guidelines, you will be able to find the perfect pork jowl for making delicious and flavorful bacon at home.
Curing the Pork Jowl
Before you can start making your pork jowl bacon, you need to cure the pork jowl. Curing is the process of preserving the meat and enhancing its flavor. Here’s how you can do it:
| Ingredients: | Instructions: |
|---|---|
| 2 pork jowls | 1. Start by rinsing the pork jowls under cold water to remove any impurities. |
| 1 cup kosher salt | 2. In a mixing bowl, combine the kosher salt and black pepper. Mix well. |
| 1/4 cup brown sugar | 3. Add the brown sugar and mix until all the ingredients are well incorporated. |
| 2 tablespoons black pepper | 4. Rub the salt mixture all over the pork jowls, making sure to coat them evenly. |
| 1 tablespoon paprika | 5. Place the pork jowls in a plastic bag or a container and refrigerate them for 7-10 days. |
| 1 tablespoon garlic powder | 6. Turn the pork jowls every day to ensure they cure evenly. |
| 1 teaspoon curing salt | 7. After 7-10 days, remove the pork jowls from the refrigerator and rinse off the curing mixture under cold water. |
| 1 teaspoon pink curing salt | 8. Pat the pork jowls dry with a paper towel. |
Now that your pork jowls are cured, they are ready to be smoked and turned into delicious bacon. Remember to always handle raw meat with caution and follow food safety guidelines.
Adding Flavour with a Dry Rub
To enhance the taste of your pork jowl bacon, you can create a homemade dry rub and apply it before cooking. A dry rub is a mixture of spices, herbs, and other seasonings that can add a burst of flavour to your bacon. Here’s how you can make and use a dry rub:
Ingredients:
| 2 tablespoons of brown sugar |
| 1 tablespoon of paprika |
| 1 teaspoon of salt |
| 1 teaspoon of black pepper |
| 1 teaspoon of garlic powder |
| 1 teaspoon of onion powder |
| 1/2 teaspoon of cayenne pepper (optional) |
Instructions:
- Combine all the dry rub ingredients in a small bowl.
- Using your hands, generously coat both sides of the pork jowl bacon with the dry rub mixture.
- Place the bacon in a resealable plastic bag and let it marinate in the refrigerator for at least 1 hour. For a stronger flavour, you can marinate it overnight.
- Preheat your grill or oven to medium-high heat.
- Grill or bake the pork jowl bacon for about 8-10 minutes per side or until crispy and golden brown.
- Remove the bacon from the heat and let it cool for a few minutes before serving.
Adding a dry rub to your pork jowl bacon can take its flavour to the next level. Experiment with different combinations of spices and herbs to create your signature dry rub!
Cold Smoking the Pork Jowl
Once you have prepared your pork jowl for bacon-making by curing it, it’s time to cold smoke it to achieve that distinct smoky flavor. Cold smoking involves exposing the meat to smoke without subjecting it to heat. This process imparts a delicious smoky taste while preserving the pork jowl’s tender, juicy texture.
Here’s a step-by-step guide on how to cold smoke your pork jowl:
Step 1: Prepare the Smoking Setup
Set up your cold smoking equipment, such as a cold smoke generator or a smokehouse. Make sure the smoker is well-ventilated and that the smoke can circulate evenly around the pork jowl. You’ll need a good amount of natural hardwood chips or chunks for smoking. Popular choices include applewood, hickory, or maple.
Step 2: Cure the Pork Jowl
If you haven’t already cured the pork jowl, make sure to do so before cold smoking it. Curing involves applying a dry rub or brine to the meat and letting it sit in the refrigerator for a period of time. This step is crucial for flavor development and preservation.
Step 3: Light the Cold Smoke Generator
If you’re using a cold smoke generator, follow the manufacturer’s instructions to light it up. Make sure the smoke is producing a steady stream before introducing the pork jowl.
Step 4: Place the Pork Jowl in the Smoker
Now, carefully place the cured pork jowl on the smoker racks, ensuring there is enough space between each piece for proper smoke circulation. Avoid overcrowding, as this can hinder the smoking process.
Step 5: Cold Smoke the Pork Jowl
Close the smoker door or cover the smoke chamber, and let the cold smoking begin. Keep the smoke flowing steadily but not too intensely, as you want to avoid excessive heat. Aim for a temperature range of 85°F to 100°F (29°C to 38°C).
Step 6: Monitor and Rotate
Check on the pork jowls regularly to ensure the smoke is still flowing and to prevent any potential hotspots. Every hour or so, rotate the racks to ensure even smoking and flavor distribution.
Step 7: Duration of Cold Smoking
The duration of cold smoking can vary depending on personal preference and the intensity of smoky flavor desired. Typically, cold smoking can last anywhere from 4 to 12 hours. As you gain experience, you’ll learn to adjust the smoking time to suit your taste.
Step 8: Rest and Store
Once the desired smoky flavor is achieved, remove the pork jowl from the smoker and let it rest at room temperature for a short while. Afterward, wrap it tightly in plastic wrap or vacuum-seal it and store it in the refrigerator for a couple of days to allow the flavors to meld.
Now that you know how to cold smoke your pork jowl, you can enjoy the homemade pork jowl bacon with its irresistible smoky goodness. Slice it thin, fry it up, and savor the deliciousness!
FAQ
What is pork jowl bacon?
Pork jowl bacon is a type of bacon that is made from the jowl or cheek of a pig. It is similar to regular bacon, but has a richer and fattier flavor.
Where can I buy pork jowl bacon?
Pork jowl bacon can typically be found at specialty butcher shops or in certain grocery stores that carry a wide selection of meat products. You can also try looking for it online.
How do I cook pork jowl bacon?
To cook pork jowl bacon, start by slicing it into thin strips. Then, heat a frying pan over medium heat and add the bacon. Cook it for about 5-7 minutes per side, or until it is crispy and browned to your liking. Drain the bacon on a paper towel before serving.
What are some recipes that use pork jowl bacon?
Pork jowl bacon can be used in a variety of recipes. Some popular options include using it in pasta dishes like carbonara, adding it to soups or stews for extra flavor, or even using it to wrap around other ingredients like asparagus or scallops for a delicious appetizer.
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