Smoked Pork Jowl with Goldee’s Peach Glaze

1. Season pork jowl generously with seasoned salt and black pepper.

2. Smoke the pork jowl at 275°F until deeply mahogany and probe-tender, about 3–4 hours.

3. In a saucepan, combine peach jam, white vinegar, orange juice, lemon juice, sugar, kosher salt, garlic powder, onion powder, mustard powder, white pepper, and cayenne.

4. Simmer the glaze ingredients for 20–30 minutes until thick and glossy.

5. Place the hot pork jowl in foil, spoon over the peach glaze, wrap tightly, and allow to rest for 30–45 minutes.

6. Slice the pork jowl thickly and pour the glaze from the foil over the top before serving.