Black Pepper Bacon Recipes
BLACK PEPPER MAPLE BACON
Provided by Patrick and Gina Neely : Food Network
Time 26m
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil then a wire rack.
- Whisk together the maple syrup, pepper, and mustard. Lay the bacon on the rack being careful not to overlap. Brush the bacon with the syrup mixture.
- Put the baking sheet on the top rack of the oven and bake until golden and crisp, 18 to 20 minutes. Remove from the oven and let cool slightly before serving.
GLAZED BLACK PEPPER BACON
Provided by Trisha Yearwood
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking pan with 3 layers of foil.
- Arrange the bacon on the prepared baking pan in a single layer, then sprinkle evenly with the sugar and pepper. Bake until well browned, 35 to 40 minutes. Drain on paper towels and serve.
SMYE'S LIGHTLY PEPPERED BACON
Bacon, what's not to love? How about the incredibly high salt content, cost, inconsistent flavor, and oft-questionable quality of the meat prior to the cure? Well folks, here's the solution, home-cured, home-smoked bacon from scratch. It's absolutely incredible and less than 1/3 the cost of storebought.
Provided by Smye Sarrel
Categories Meat and Poultry Recipes Pork
Time P1DT3h15m
Yield 40
Number Of Ingredients 11
Steps:
- Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
- Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
- Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
- Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
- Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 3.4 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 0.5 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1213.2 mg, Sugar 2.2 g
MAPLE AND BLACK-PEPPER BACON
Provided by Melissa Roberts
Categories Breakfast Brunch Christmas Kid-Friendly Quick & Easy Mother's Day Father's Day New Year's Day Bacon Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 0
Steps:
- Preheat oven to 375°F with racks in upper and lower thirds.
- Arrange bacon slices in 1 layer (not overlapping) on racks of 2 large broiler pans (if you only have one, use a large rectangular metal rack set inside a large baking pan for the second). Bake until fat is rendered but bacon isn't crisp, about 20 minutes. Drain on paper towels.
- Arrange all of bacon in 1 layer on rack of 1 broiler pan. Brush top with syrup and sprinkle with pepper. Bake until bacon is crisp and deep golden, 20 to 25 minutes. Drain, glazed side up, on paper towels.
PEPPERED BROWN SUGAR BACON
Sweet and spicy bacon is a great way to liven up any brunch gathering.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on foil.
- In large resealable food-storage plastic bag, add brown sugar and peppers; shake to mix. Separate bacon slices, and place in bag; shake to coat.
- Arrange bacon in single layer on rack. Bake 20 minutes.
- Turn bacon over; brush with brown sugar mixture. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 13 g, TransFat 0 g
OVEN COOKED BACON WITH BLACK PEPPER AND BROWN SUGAR
Nice and smokey, spicy and easy clean up. If you like it sweet try some brown sugar sprinkled on it too.
Provided by Rita1652
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Line a cookie sheet with parchment paper.
- Preheat oven to 400 degrees Fahrenheit.
- Lay bacon on paper.
- Sprinkle bacon generously with optional black pepper, chiptole pepper and brown sugar.
- Bake 10 minutes then drain fat from pan.
- Bake 5 more minutes or until it's as crisp as you like.
PEPPERED BREAKFAST BACON
Make and share this Peppered Breakfast Bacon recipe from Food.com.
Provided by Bergy
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees F.
- Put the bacon on a rack over a roasting pan.
- Lightly sprinkle the bacon with brown sugar& the black pepper.
- Bake apprx 15 minutes or until done.
- It should be golden& crispy.
- Serve really hot.
BROWN SUGAR AND BLACK PEPPER BACON RECIPE
Steps:
- Line a cookie sheet with aluminum foil. Then place 2 wire racks on the foil. We used baking cooling racks.
- Arrange the bacon slices on the racks.
- In a small mixing bowl combine the brown sugar and the pepper. Sprinkle over the bacon.
- Bake at 400 degrees for about 25 minutes, or until crispy.
Nutrition Facts : Calories 386 kcal, Carbohydrate 19 g, Protein 10 g, Fat 30 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 50 mg, Sodium 506 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
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- Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours.
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- Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
- Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months.
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