Maple Smoked Jowl Bacon

Maple Smoked Jowl Bacon

If you can get your hands on some pork jowls, this recipe is a great way to them justice.

Serves: 10-14

Prep Time: 10 days

Smoke Time: 4 hours

Tip – Use fresh jowls if possible, if none are available frozen will do just fine.


  • Maple Smoking Chips
  • 2 Hog Jowls, 5-6 lb. total weight, skin removed
  • ½ Cup Kosher Salt
  • 1/3 Cup Light Brown Sugar
  • 1 tsp. instacure #1 (Pink Curing Salt)
  • 1 Tbsp. Lemon Zest
  • 3 Bay Leaves
  • 1 Tbsp. Black peppercorns


  1. Rinse the jowls and pat dry.
  2. Place the lemon zest, bay leaves, and peppercorns in a spice grinder and grind to a paste.
  3. Add the paste to the salts and sugars, combine well to create a grainy mixture.
  4. Rub the mixture generously over the jowls and vacuum seal. If you don’t have vacuum sealer, wrap the jowls tightly in plastic.
  5. Refrigerate for 10 days. If they are not vacuum sealed just remember to turn them over every couple of days to ensure even curing.
  6. After 10 days, remove from the packaging. Rinse and pat dry.
  7. Load a smoker (I used an electric smoker) with some maple chips and preheat to 180°F.
  8. Place the jowls on the rack and smoke for 3-4 hours or until you reach an internal temp of 160°F.
  9. Allow to cool, wrap, and refrigerate.
  10. To serve, slice very thin and cook like bacon, or dice and render until crisp.

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