HOMEMADE BACON
Provided by Michael Symon : Food Network
Time 3h30m
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
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.
SAUTEED SWISS CHARD WITH BACON
Steps:
- Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.
JOSEPH'S BEST EASY BACON RECIPE
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
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
HARTSON'S BACON - BOILED [AMAZINGLY SIMPLE AND QUICK]
Quick and easy way to cook bacon on the stove and retain the taste while still remaining crispy, not taste as salty and you will be able to fully cook bacon to exact crispiness of your choosing.
Provided by Bryan Hartson
Categories Very Low Carbs
Time 18m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Add 6 slices of uncooked bacon to deep pan.
- Add 1/2 cup water to pan (may add more or less; just cover the bacon). Bacon will move with your fingers easily to position next to each other.
- Cook on high setting until water boils rapidly.
- Reduce heat to medium-high until water is boiled from pan.
- Reduce heat to medium-low; flip bacon.
- Flip Bacon at about 5 minutes. Move outer pieces of bacon in rotation to middle pan bacon for uniform cooking. Cook to desired Crispness. Your bacon will not be as salty or brittle and the taste will be amazing.
- Drain on paper towel.
- Serve as desired.
Nutrition Facts : Calories 109.9, Fat 10.8, SaturatedFat 3.6, Cholesterol 16.3, Sodium 201.7, Carbohydrate 0.2, Protein 2.8
HOMEMADE CANADIAN BACON
Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.
Provided by Chef Jeff Garland
Categories Pork
Time P8DT45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bring all ingredients except loin to a boil for 10 minutes.
- Trim fat from loin.
- Cool the brine to 38 degrees F and strain if desired.
- Add loin and put a plate on top to keep submerged.
- Cover,Put in fridge and let sit 7 days turning once at 4 days.
- Remove and rinse in cold water. Soak for 45 minutes in cool water.
- Get smoker to 225 Degrees F. Use a good hardwood of choice.
- For breakfast bacon cook to 145 degrees F.
- For finished bacon cook to 155-160 degrees F.
- Cut to desired thickness. 1/4" for me.
- Keeps in fridge same as commercial bacon.
- Keeps in freezer longer if left unsliced.
Nutrition Facts : Calories 298.6, Fat 15.9, SaturatedFat 5.5, Cholesterol 68, Sodium 57.4, Carbohydrate 14.1, Fiber 0.2, Sugar 13.3, Protein 22.7
BOILED CABBAGE WITH BACON
Very tender, very flavorful vegetable side. Based on this recipe, seems like Army cooks don't think much of cabbage.
Provided by ChefLuigi
Categories Side Dish Vegetables
Time 3h15m
Yield 6
Number Of Ingredients 7
Steps:
- Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
- Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 15.5 g, Cholesterol 13.6 mg, Fat 5.4 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 329.1 mg, Sugar 7.3 g
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