Bestonbacon Recipes

HOMEMADE BACON

Homemade Bacon image

Provided by Michael Symon : Food Network

Time 3h30m

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

Ingredients

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

Steps:

Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

JOSEPH'S BEST EASY BACON RECIPE

Joseph's Best Easy Bacon Recipe image

Preparing this recipe is literally the first thing I do after I wake up on weekend mornings. I put the bacon in the oven (must be cold!), brush my teeth, start cooking other breakfast items, and then take the bacon out after 14 minutes - that's it! My bacon theory is that by placing the bacon in a cold oven to start, as the oven gradually heats to 425 degrees F (220 degrees C), the bacon undergoes a magical transformation from cold flabby piece of meat, to simmering deliciousness, to crispy bacon heaven as the oven hits the 425 degree mark. Enjoy!

Provided by Joseph

Categories Breakfast and Brunch Meat and Seafood Bacon

Time 25m

Yield 6

Number Of Ingredients 1

Ingredients

1 (16 ounce) package thick-cut bacon

Steps:

Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered.
Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven.
Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.
Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 0.4 g, Cholesterol 27.3 mg, Fat 10.4 g, Protein 9.2 g, SaturatedFat 3.4 g, Sodium 573.7 mg

BACON JAM

Bacon Jam image

Provided by Valerie Bertinelli

Categories condiment

Time 50m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 pound thick-cut bacon, cut into 1/2-inch pieces
2 sweet onions, chopped
1/4 cup water, as needed
2 tablespoons packed light brown sugar
1/4 teaspoon cayenne pepper
3 cloves garlic, grated
1/4 cup balsamic vinegar
Toast, for serving
Chopped chives, for garnish

Steps:

Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
To serve, top the toast with the bacon jam and garnish with chopped chives.

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