Jowl Bacon

The butcher where I get most of my meats makes not only really good bacon, but also great Jowl Bacon. He also sells fresh jowls, and since I'm out of bacon and need to make more, I thought I'd give jowl bacon a try.


I picked up two hog jowls weighing about 5.25 lb total. I trimmed off the skin and any glands.
I'll use the skins to make some smoked treats for the pooch.


Next, mix up some of my Cider Mill bacon brine: Filtered Water, Cider, Salt, Brown Sugar & Curing Salt #1.


Inject the jowls and into the brine. Since they're injected, they should be ready for the smoker after a couple days in the fridge.
These got covered with a plate to keep them submerged.


Be back in a couple days...

I have had jowl bacon several times. Good stuff!! Watching this post.

Art

Very nice!!! Can't wait to see the finished project.

jowl bacon? never heard of it. isn't bacon, bacon? i like how thick it is. like taking a slice off a pork butt. i'm liking this TH.

Pig Face Bacon!

squirtthecat said:

Pig Face Bacon!

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He he, Good name for it!

Yep, jowls are from the piggy's cheeks.

TentHunter said:

He he, Good name for it!

Yep, jowls are from the piggy's cheeks.

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Pig cheeks. If you ever get to eat a whole roasted pig...go straight for the cheek. Best part of the pig!

Update - Jowl Bacon Done!

Well after the jowls cured in the wet brine for 48 hours, it was time to lay on some smoke. I think we'll go with Apple for the hot-smoke...

...but first, to get a hint of sweet maple, lets cold smoke with a blend of 100% Apple & Maple pellets.


These will get a two hour cold-smoke, then hot-smoked (around 170°) using Apple.


After 7 hours of hot-smoke, they reached their target internal temp of 150°. Nine hours of total smoke time.


After cooling, wrap tightly in plastic then into the fridge for a 48 hour rest to let the smoke permeate.


After the 48 hour rest, boy are they smelling good! Time to slice.




What's that you ask? Well, of course we sampled some!



Jowl bacon may not be as pretty as belly bacon, but it sure tastes just as good!

Thanks for looking, and letting me ramble!

Cliff

Looks great!

The finished product looks great Cliff!

Much better looking than any store bought bacon

Okay Cliff, now I have to find some pig cheeks to make bacon with. Yours looks fantastic!!

Art

I've never had jowl bacon before. Looks like a real treat Cliff. Wow!!