Sliced Country Pork Jowl
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How to Cook Instructions for Chunk and Sliced Pork Jowl
Pork jowl…from the jowl of a pig is most often cured, smoked & sold much like it’s relative bacon. At Burgers’ Smokehouse, we apply a dry rub seasoning, age the seasoned jowl before slowly smoking it, and then packaging it (either whole or sliced.) Full of flavor & with multiple uses, it’s a must-try if you like traditional bacon. We offer both Original Hickory Smoked and Peppered Hickory Smoked jowl.
How to Cook Cured Pork Jowl
If sliced – it is ready for any of the cooking methods below.
If a chunk – slice into long slices, chunks or dice depending on usage intentions.
To Pan Fry:
Arrange slices (or chunks) in a cold skillet. Cook slowly over low heat – be sure to turn the slices of jowl while frying until crisp & golden grown. Remove sliced & drain on a paper towel.
Place slices (or chunks) between paper towels. We recommend cooking 4 slices on a high setting for three minutes. Then cook at 30 second intervals until desired crispness and doneness is achieved.
Recipe Ideas & Ways to Serve:
*Perfect to eat & serve just like bacon (by itself, with eggs and more!)
* JLT Sandwich – Jowl, Lettuce & Tomato
* Use to season any of your favorite soups, beans or vegetable dishes – in a pot, on the stove or in a crockpot.
* After frying, crumble and use in pasta, on a salad or in an omelet.