Pan-Fried Smoked Jowl

1. Heat a pan to a medium-high heat.

2. Remove the rind from the smoked jowl. Cut the jowl into strips of desired thickness. Add the strips of smoked jowl to the pan, arranging in a single layer. Use a bacon weight to fry off more of the fat and cook the strips more uniformly as smoked jowl is fattier than regular bacon.

3. Fry the smoked jowl for 2 to 3 minutes on each side, until it reaches the desired level of crispiness.

4. Remove the smoked jowl from the pan and let it drain on paper towels. Serve immediately with fried eggs and hash browns, if desired.

Oven-Baked Smoked Jowl

1. Preheat your oven to 350 degrees Fahrenheit.

2. Remove the rind from the smoked jowl. Cut the jowl into strips of desired thickness. Lay the strips on a baking sheet, arranging in a single layer. Alternatively, arrange the smoked jowl on a rack above a baking sheet so that the excess fat drips off during cooking.

3. Bake for about 10 to 15 minutes, flipping once, or until the smoked jowl reaches the desired level of crispiness.

4. Remove the smoked jowl from the baking pan or rack and let it drain on paper towels. Serve immediately.