Baconcrisp Recipes

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CRISPY OVEN-BAKED BACON



Crispy Oven-Baked Bacon image

Crispy bacon in the oven... Yum!

Provided by Holly Thompson Howell

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 30m

Yield 5

Number Of Ingredients 1

10 slices bacon

Steps:

  • Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven.
  • Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.

Nutrition Facts : Calories 99.5 calories, Carbohydrate 0.3 g, Cholesterol 20.2 mg, Fat 7.7 g, Protein 6.8 g, SaturatedFat 2.5 g, Sodium 425 mg

BACON CRISP



Bacon Crisp image

This is an appetizer that I saw Paula Deen make on Food TV. What would we do without Food TV??? It's easy to make, although it does have a long cooking time.

Provided by SweetSueAl

Categories     Lunch/Snacks

Time 2h10m

Yield 24 Crisps, 6 serving(s)

Number Of Ingredients 3

1/2 cup freshly grated parmesan cheese
24 rectangular crackers, buttery in taste
1 lb sliced bacon, cut in half

Steps:

  • Preheat oven to 250 degrees.
  • Place 1 teaspoon of the cheese on each cracker.
  • Wrap cracker tightly with a strip of bacon.
  • Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack.
  • Bake for 2 hours or until the bacon is done. Do not turn.
  • Drain on paper towels.
  • Serve hot or at room temperature.
  • NOTE: You can also bake at 350 degrees for 40 minutes if you are in a hurry.

Nutrition Facts : Calories 442.7, Fat 39.5, SaturatedFat 13.2, Cholesterol 58.8, Sodium 859.4, Carbohydrate 8.2, Fiber 0.2, Sugar 0.3, Protein 12.9

HOME-CURED BACON



Home-Cured Bacon image

Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride - table salt - and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.

Provided by Cathy Barrow

Time 2h

Yield About 2 pounds

Number Of Ingredients 10

2 1/2 pounds pork belly, squared off, rind removed
2 1/2 tablespoons kosher salt
1/2 teaspoon pink salt, optional
1/4 cup maple syrup, or honey, brown sugar, white sugar or molasses
2 tablespoons cold strong black coffee, bourbon or apple cider
2 garlic cloves, smashed
1 tablespoon black peppercorns, crushed
2 teaspoons fresh thyme
1 teaspoon fennel seed, toasted
1 teaspoon coriander seed, toasted

Steps:

  • Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
  • After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
  • Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 163 milligrams, Sugar 3 grams

BACON CRACKERS



Bacon Crackers image

These sweet, crisp bacon and cracker treats are simple to make and outrageously delicious!

Provided by Gayle Woodle

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 1h15m

Yield 30

Number Of Ingredients 3

1 (16 ounce) package buttery round crackers
1 pound sliced bacon, cut into thirds
1 pound brown sugar

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
  • Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

Nutrition Facts : Calories 204 calories, Carbohydrate 23.8 g, Cholesterol 10.3 mg, Fat 11 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 267.1 mg, Sugar 15.6 g

CRISPY DEEP FRIED BACON



Crispy Deep Fried Bacon image

Battered and fried bacon that is even better after cooking in the oven for 7 minutes. My husband and I saw the idea of fried bacon on the travel channel where they just battered and fried it and we decided to make it. It was so good. But then we cooked in the oven and it was even better. Serve with white gravy and it is a heart attack waiting to happen but tastes so good!

Provided by Yolanda

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 1h

Yield 8

Number Of Ingredients 6

3 eggs
½ cup milk
1 pound thick sliced bacon, cut in half
3 cups all-purpose flour
salt and pepper to taste
2 cups vegetable oil for frying

Steps:

  • Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).
  • Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.
  • Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.

Nutrition Facts : Calories 355 calories, Carbohydrate 36.9 g, Cholesterol 91.6 mg, Fat 15.9 g, Fiber 1.3 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 466 mg, Sugar 1 g

CRISPY BACON



Crispy bacon image

Learn how to make the crispiest bacon for classic BLT sandwiches, pancakes or salads. Launch the step-by-step to see a visual guide

Provided by Esther Clark

Categories     Side dish

Time 17m

Yield 6-8 rashers

Number Of Ingredients 1

6-8 rashers streaky bacon

Steps:

  • Put the bacon in a non-stick frying pan in a single layer. Top with another heavy pan or frying pan that fits snugly into the pan on top of the bacon. If it's not very heavy, top with another pan, or anything heatproof and weighty.
  • Fry on a medium-low heat for 10-15 mins until golden and super-crispy. Check the bacon halfway through cooking - increase the heat slightly if there's lots of liquid in the pan, and flip the bacon over. Keep cooking until the bacon is uniformly golden and crisp.
  • Drain on kitchen paper before adding to sandwiches or crumbling over salads or soups.

Nutrition Facts : Calories 134 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Protein 9 grams protein, Sodium 1.7 milligram of sodium

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