Jowl Bacon (Schweinebacke)
Jowl bacon from pork cheeks is a classic American bacon with intense flavor and rich fat marbling. The cheek meat structure and high fat content produce an exceptionally flavorful bacon with a long tradition in Southern American cuisine. It is excellent for pan-frying, legume dishes, or as a guanciale substitute in pasta.
Ingredients(for 1 kg)
Instructions
Scoring and Curing
5-7 daysScore the fat side of the pork jowl in a diamond pattern (approx. 5 mm deep). Thoroughly mix all rub ingredients and firmly massage into all sides, especially into the incisions. Vacuum seal and cure at 3-5 °C. Turn daily and firmly knead the bag.
Rinsing and Drying
24 hoursRinse the pork jowl thoroughly under cold water. Pat completely dry with paper towels. Place on a wire rack in the fridge and dry uncovered for 24 hours until a clear pellicle film is visible. Ensure good air circulation.
Cold Smoking
3 x 6 hoursKeep the smoker at 18-25 °C. Mix hickory with apple wood chips in a 1:1 ratio. Smoke in three sessions of 6 hours each, resting in the fridge for 12 hours between each session. Hickory provides a robust smoke note that harmonizes with the intense fat of the pork jowl.
Resting
2-3 daysWrap the finished jowl bacon in butcher paper and rest in the fridge for 2-3 days. When slicing, cut across the fat grain. Keeps refrigerated for up to 4 weeks. Vacuum seal for freezing – keeps up to 6 months.
Pro Tip
Jowl bacon is naturally high in fat – when curing, score the fat side more deeply (not down to the meat) so the curing spices can penetrate into the inner fat layers.
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