Cut from pork cheeks, jowl bacon is a surprising delight. Jowl bacon has a higher fat to meat ratio than traditional bacon, which is cut from pork belly. These small pieces fry up beautifully, and have a great crispy texture and a delectable bacon goodness. Jowl bacon tastes like a combination of pork rinds and regular bacon - so if you like those two foods, this may just be your new favorite breakfast star.
Fry low and slow - just like regular bacon to get the best results.
It is always best to fry bacon after it has been thawed in the refrigerator. Otherwise, it tends to cook unevenly as it thaws in the pan. Thawing in the microwave also is not optimal, as the outer edges tend to start cooking before the inner part is thawed.
Jowl bacon is best fried in a cast iron skillet over low heat. Although it is always tempting to crank up the heat to get to your bacon faster, patience is key! Lower heat will also keep bacon grease from popping as much compared to higher heat settings. Just like regular bacon, flip each piece part way through cooking.
Remember that bacon will continue cooking for a minute or two even after being removed from the skillet. So, when it almost looks done in your pan, remove from the heat onto a few paper towels on your plate to absorb any excess grease before enjoying.