The Ultimate Guide to Cooking Jowl Bacon in the Oven

Jowl bacon, sometimes called hog jowl, is a unique and flavorful cut of cured pork made from the cheeks or jowls of the pig. While not as readily available as traditional pork belly bacon, jowl bacon is beloved in the Southern U.S. for its rich taste and tender texture when properly prepared.

Cooking jowl bacon is similar to cooking regular bacon, but its irregular shape and high fat content means it requires some special handling to get perfect results In this complete guide, I’ll walk you through everything you need to know to cook delicious jowl bacon in the oven, with tips for buying, prepping, seasoning, and cooking.

What is Jowl Bacon?

Jowl bacon is made from the fatty cheek area of pigs, also known as the jowl or hog jowl. Like regular bacon, jowl meat is brined or cured, smoked, and sliced to produce bacon.

The jowl contains a high ratio of fat to lean meat, making jowl bacon extremely moist and flavorful when cooked properly. It has a more irregular shape than belly bacon, and is typically sold in small chunks or slices rather than uniform strips.

While not as commonly found as bacon from the pork belly, jowl bacon is a staple of Southern U.S. cuisine It’s most often used to season greens, beans, and other classic soul food dishes When cooked correctly, jowl bacon is melt-in-your-mouth tender with a rich, smoky flavor.

Buying Jowl Bacon

Fresh jowl meat can sometimes be found at specialty butcher shops, but like most bacon, is more commonly sold pre-cured and smoked. Look for jowl bacon at Southern-style butcher shops and markets, or order online.

When buying jowl bacon, look for meat with a high ratio of fat to lean meat The fat should be creamy white, while the lean will be pink or red Avoid any meat with dry, dull, or brownish fat areas.

Jowl bacon is sold sliced or in small chunks. Thicker slices or chunks will hold up better to oven cooking, while thin slices can become brittle and dry. For oven cooking, I recommend buying jowl bacon in 1/4 to 1/2 inch thick slices or chunks.

Vacuum sealed packages will have the longest shelf life. Keep refrigerated and use jowl bacon within 1 week of opening for best flavor and texture.

Prepping Jowl Bacon for the Oven

Before cooking your jowl bacon in the oven, it helps to prep the meat for even cooking:

• Let it come to room temperature. This helps the fat render evenly when cooking. Take the bacon out of the fridge about 30 minutes before cooking.

• Separate any stuck together slices. Use your fingers to gently pry apart any slices that are stuck together.

• Pat dry with paper towels. Gently blot any excess moisture from the meat.

• Line a baking sheet with foil or parchment. This prevents sticking and makes cleanup easier.

Seasoning Jowl Bacon

The cure used to produce jowl bacon gives it plenty of flavor on its own. However, you can enhance that flavor with some simple seasonings:

• Brown sugar – Sprinkle lightly with brown sugar just before baking for enhanced sweetness and caramelization.

• Pepper – Fresh cracked black pepper adds a touch of heat.

• Spices – For bolder flavor, coat lightly with spices like smoked paprika, cayenne, garlic powder, or chili powder.

• Maple syrup – Brush with a bit of maple syrup before baking for sweetness.

Keep seasonings light, as the natural flavor of the cured pork should shine through.

How to Cook Jowl Bacon in the Oven

Cooking jowl bacon in the oven allows the fat to render slowly while the meat cooks evenly. Here’s a simple step-by-step method:

Step 1: Preheat Oven to 400°F

Preheating ensures the bacon will start crisping immediately when it hits the hot oven.

Step 2: Arrange Bacon on Prepared Baking Sheet

Place bacon slices or chunks in a single layer on foil or parchment-lined pan. Make sure pieces aren’t touching each other.

Step 3: Bake 10 Minutes

After 10 minutes, fat will start rendering and bacon will begin crisping up.

Step 4: Drain Excess Fat

Remove pan from oven and carefully drain off any pooled fat into a heat-safe dish. Be cautious, as the rendered fat and pan will be very hot.

Step 5: Flip and Rotate Bacon Pieces

Use tongs to carefully flip and rotate each piece so sides that were under will now crisp up.

Step 6: Return to Oven and Bake 10 More Minutes

Crisping the second side will take about the same amount of time, around 10 minutes.

Step 7: Drain Fat and Crisp 5 More Minutes

After 10 minutes on the second side, drain excess fat again. Then return to oven for about 5 more minutes to crisp up.

Step 8: Drain and Blot Bacon

When finished cooking, transfer bacon to a paper towel-lined plate to drain and blot any excess fat.

The key is cooking low and slow. Go for a total cook time of 25-30 minutes, draining fat and flipping halfway through. Cook times can vary based on oven and bacon thickness.

Checking for Doneness

There’s no set internal temperature for cured meats like bacon. Instead, look for your desired level of crispness. Jowl bacon should be cooked until crispy and browned but not burnt or dried out.

If baking a large batch, note that thinner pieces may cook faster than thick chunks. Remove any done pieces earlier and return the rest to the oven until crisped.

Oven-Cooking Tips for Perfect Jowl Bacon

• Start with a cold oven. Preheating slowly renders fat without burning or drying out. Bacon put into a hot oven risks drying out.

• Drain rendered fat mid-way. Excess fat in the pan can cause sticking and uneven cooking.

• Flip halfway through. Crisping both sides evenly prevents burnt spots.

• Don’t overcrowd. Crowding prevents even crisping. Cook in batches for large amounts.

• Blot excess fat. Draining on paper towels absorbs excess grease for crisper texture.

• Watch closely near end. Browning can go from perfect to burnt quickly at end of cooking.

• Save rendered fat. The leftover fat makes a delicious cooking oil. Store in the fridge for up to 1 month.

How to Use Leftover Jowl Bacon

Cooked jowl bacon will keep refrigerated for 5-7 days. Here are some delicious ways to use up leftovers:

• Crumble onto soups, salads, baked potatoes
• Dice and add to cooked greens or green beans
• Chop and mix into cornbread batter before baking
• Toss with cooked pasta or roasted veggies
• Top baked sweet potatoes or cook into hash
• Add to any recipe that calls for cooked bacon

Cooking Other Cuts of Meat in Oven Like Jowl Bacon

While the high fat content makes jowl bacon ideal for oven cooking, you can use a similar method for other fatty cuts like:

• Pork belly – Fresh, uncured pork belly can be cooked just like jowl bacon. Slice 1/4 to 1/2 inch thick.

• Salt pork – This cured and unsmoked pork product benefits from oven cooking to render fat.

• Duck or goose fat – Use a slow oven method to render fat from skin and other fatty parts.

• Chicken thighs – Bone-in, skin-on thighs