Sliced Country Pork Jowl
Have you tried Pork Jowl? It's from the jowl of the pig,& full of great flavor. At Burgers' Smokehouse, our country pork jowl is dry cured, with a high-quality, simple cure mixture and aged for flavor.
It's then expertly smoked over real natural hickory wood chips for a delicate smoke flavor.
We have conveniently sliced this pork jowl so that it is ready to be fried or baked and eaten or further diced and added to vegetables or soups for a natural, full flavor seasoning.
We guarantee our quality and to do that, we package it into an airtight vacuum seal 1 lb. packages, before shipping to your door.
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.