Smoked Pork Jowl

By | August 30th, 2017

As needed pork jowl
As needed salt
As needed black pepper
As needed curing salt
As needed sugar

For Pickled Vegetables:
As needed rice vinegar
As needed salt
As needed sugar
As needed petit baby vegetables

For Chinese Hot Mustard:
As needed chipotle chile minced
As needed dry mustard
As needed vinegar
As needed salt
As needed white pepper


  • For Jowls: Dry rub jowls with salt, black pepper, curing salt and sugar and let sit for 48 hours. Smoke jowl over hickory wood until 145ºF
  • For Chinese Hot Mustard: Combine all ingredients
  • For Pickled Vegetables: Combine vinegar, salt and sugar in a pot and bring to a boil. Once sugar and salt have dissolved, pour pickling liquid over vegetables. Let marinate in a cool, dry place
  • To Serve: Thinly slice jowls and serve with Chinese Hot Mustard and Pickled Vegetables on the side

Recipe courtesy of National Pork Board.

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