Unless you live in the South, you might not be able to find pork jowl bacon at the store near you. If you do find this tasty piece of meat, though, you can cook it pretty much the same way you would bacon.
You can cook pork jowl bacon on the stove, in the oven, or in the microwave, just like you would use any other bacon.
Jowl bacon, sometimes called pork jowl bacon or hog jowl bacon, refers to bacon made from the fatty cheeks of a pig This unique cut of cured and smoked pork offers incredibly rich, meaty flavor and satisfying crispiness when cooked properly While jowl bacon is traditionally fried up in a skillet, the oven provides an easy route to evenly cooked bacon every time. Read on to learn the simple method for baking jowl bacon in the oven for maximum taste and texture.
What Is Jowl Bacon?
Jowl bacon comes from the portions of the pig’s jowl or cheek that contain the most fat marbling. After the skin and bones are removed, these fatty jowl meat pieces are cured, smoked, and sliced to produce this specialty bacon product.
The curing process gives jowl bacon its classic bacon flavor. Jowl bacon has a more robust flavor than regular bacon made from pork belly. Since the meat hails from the facial muscles, it boasts an extra meaty, rich taste. The fat content makes jowl bacon remarkably moist and tender when cooked.
You’ll find jowl bacon more commonly in the Southern United States. While it can be harder to find in regular grocery stores, you can often source it from specialty meat shops and butchers. The unique texture and taste make it well worth seeking out.
Why Bake Jowl Bacon In The Oven?
Baking jowl bacon in the oven offers a few advantages over stovetop frying
-
No flipping required. Jowl bacon cooks evenly on all sides in the steady, ambient heat of the oven.
-
Less splatter. Baking contains the popping grease for minimal mess.
-
Perfect texture. The oven’s circulated heat crisps up the bacon beautifully without creating charred spots.
-
Consistent results. Oven baking eliminates the risk of under or overcooking that can happen in a skillet.
-
Hands-free method. Simply pop the bacon in the oven and check back later when done.
-
Can cook large batches. Fit a couple sheets of bacon in the oven at once.
Oven-baked jowl bacon makes for a foolproof breakfast side or anytime snack.
Step-By-Step Guide To Baking Jowl Bacon In The Oven
Follow this simple process for oven-baked jowl bacon perfection:
Ingredients
- 12 oz jowl bacon
Prep The Bacon
- Preheat oven to 400°F.
- Line a large rimmed baking sheet with foil or parchment paper. This catches any grease drippings.
- Arrange bacon slices in a single layer on the sheet without overlapping.
Bake The Bacon
- Place bacon in the preheated 400°F oven.
- Bake for 12-15 minutes. Check frequently toward the end.
- Remove from oven when bacon is dark golden brown and crispy.
Finish And Serve
- Transfer bacon slices to a paper towel-lined plate to drain briefly.
- Enjoy your crispy oven-baked jowl bacon immediately!
That’s truly all it takes to achieve the perfect texture from baking. Now let’s go over some tips for maximizing flavor and appearance.
Helpful Tips For Making The Best Oven-Baked Jowl Bacon
Implement these tips for flawlessly cooked, great-tasting jowl bacon from the oven:
-
Choose jowl bacon slices between 1/8 to 1/4 inch thick. Thinner cuts crisp up quicker. Adjust oven time as needed.
-
Make sure your baking sheet is oven-safe. Dark or nonstick sheets work best for even browning.
-
Rotate the pan midway through baking to prevent uneven cooking on hot spots.
-
Pour off excess bacon grease from the baking pan halfway through to prevent over-crisping.
-
Add a couple minutes to the bake time for extra-crispy bacon if desired.
-
Try sprinkling brown sugar, maple syrup, or pepper on the bacon before baking for sweet and savory flavors.
-
Allow baked bacon to cool slightly before eating to avoid burning your mouth on the hot grease.
-
Make a big batch to have jowl bacon on hand. It stores well in the fridge for up to 1 week.
-
To reheat, bake at 400°F for 4-5 minutes until warmed through and crispy.
Cooking Other Cured Pork Products In The Oven
While jowl bacon works wonderfully baked in the oven, other types of cured pork products can also achieve delicious results when oven-cooked:
-
Pork belly bacon – The classic bacon cut also crisps up nicely in the oven. Cook at 400°F for 15-18 minutes.
-
Pancetta – Uncured Italian bacon needs just 12-15 minutes in the oven at 375°F.
-
Prosciutto – For serving warm, bake thin prosciutto slices at 400°F for just 5-7 minutes.
-
Guanciale – This unsmoked Italian jowl bacon calls for baking at 375°F for 10-12 minutes.
-
Salt pork – Cook this preserved pork at 325°F for 25-30 minutes until tender.
Frequently Asked Questions About Oven-Baked Jowl Bacon
Here are answers to some common questions about cooking jowl bacon in the oven:
What kind of pan should I use to bake jowl bacon?
Any standard rimmed baking sheet or even a roasting pan will work well. Opt for one made of aluminum, steel, or a nonstick coating.
Can I bake jowl bacon from frozen?
Absolutely! There’s no need to thaw frozen jowl bacon before baking. Just add a couple extra minutes to the cook time.
What’s the best way to store leftover baked jowl bacon?
Let leftover bacon cool completely before storing in an airtight container in the fridge for 5-7 days.
Is baked jowl bacon as healthy as other cooking methods?
Jowl bacon is high in fat regardless of the cooking method. Baking vs. frying doesn’t offer much advantage nutritionally.
What temperature kills bacteria when baking jowl bacon?
According to food safety guidelines, cooking meat to 137°F kills harmful bacteria. Jowl bacon reaches this temp during baking.
Baking jowl bacon in the oven makes enjoying this specialty pork product an absolute cinch. With this easy oven cooking method, you’ll gain perfectly crisp results every time. Store leftovers to enjoy this flavorful bacon all week long.
What Is Pork Jowl Bacon?
According to the USDA, bacon typically means cured pork belly. However, bacon can come from other parts of the pig, including the jowls, which you may know better as the cheeks.
Video of the Day
Pork jowl may be available fresh. But, just like regular bacon, pork jowl bacon needs to be cured and smoked before it can be called bacon. After the meat has been skinned and trimmed, the pork jowls are cured with salt and nitrites. Then the meat is heat processed and smoked to add flavor.
Like regular bacon, jowl bacon is high in calories and fat and not a very good source of protein. A 0.5 ounce serving of pork jowl bacon has 100 calories, 1 gram of protein, 10 grams of total fat, 3 grams of saturated fat and 125 milligrams of sodium. Because bacon contains more fat than protein, the National Institutes of Health classifies bacon as a fat on their food exchange list.
You can prepare jowl bacon on the stove or in the oven or microwave. Most people cook bacon on the stove, but you might find that it cooks more evenly in the oven. Cooking jowl meat in the oven may take a little longer than on the stove.
If its not already sliced, first slice the hog jowl into the desired thickness for bacon. If you are making it on the stove, heat the griddle pan over medium-low heat until it is 300 to 350 degrees Fahrenheit. Place the slices of pork jowl bacon in your pan, being sure not to overcrowd it. Cook it for about 10 to 15 minutes, turning the jowl meat frequently to prevent burning.
For oven cooking the jowl bacon, bake in a preheated 350 F oven. The USDA says that how long you need to bake your jowl bacon in the oven may depend on how thick the meat is, but you should cook it until it’s crispy.
For crispy jowl bacon in the microwave, Purdue University recommends cooking the bacon in between sheets of microwave-safe paper towels on a microwave-safe plate for 4 to 6 minutes.
The USDA says it’s too hard to get an accurate reading on bacon’s cooking temperature with a meat thermometer, but it’s possible for other types of meat. As long as you cook your pork jowl bacon until its crispy, the meat is considered safe.
However, the USDA warns against partially cooking bacon as it may increase the risk of foodborne illness. Before taking bacon off the heat, you should always make sure it’s fully cooked. You can keep bacon in the fridge for up to 7 days. If you have any extra pork jowl bacon, add it to bacon and egg salad or Cobb salad to make them taste better.
Bacon and Your Health
No matter what part of the pig your bacon comes from, its still a processed meat and not the type of food you should be eating on a regular basis. According to the Harvard T.H. Chan School of Public Health, eating too many processed meats like bacon may increase your risk of heart disease, Type 2 diabetes and certain types of cancer.
Based on research from the American Institute for Cancer Research (AICR), eating processed meat on a regular basis may raise the risk of getting colon cancer. AICR says the higher risk could be caused by a number of things in the processed meat, and they advise you to stay away from these kinds of meats completely.
Read more: 5 Health Risks of Eating Too Many Processed Foods
Pork jowl bacon is also high in saturated fat and sodium. For heart health, the American Heart Association recommends keeping saturated fat intake to no more than 6 percent of your daily calorie intake (13 grams on a 2,000-calorie diet) and holding your sodium intake to 2,300 milligrams or less.
Advertisement references & resources