Man Bacon Recipes

MAN BACON

Steps:

• Heat a waffle iron to medium heat. Lay the bacon on the waffle iron and close lid. Cook for 2 1/2 minutes. Move the bacon pieces so the unseared areas now come in direct contact with the metal. Close the lid and cook for another 2 1/2 to 5 minutes, depending on desired crispness. Transfer the bacon to a paper towel lined plate. Reserve rendered fat for another use. Depending on bacon, you will have 1 to 3 tablespoons of fat.

MAN BACON

Steps:

• Heat a waffle iron or panini press to medium heat. Lay the bacon on the waffle iron or panini press and close lid. Cook for 2 1/2 minutes. Move the bacon pieces so the unseared areas now come in direct contact with the metal. Close the lid and cook for another 2 1/2 to 5 minutes, depending on desired crispness. Transfer the bacon to a paper towel-lined plate. Reserve rendered fat for another use. Depending on bacon, you will have 1 to 3 tablespoons of fat.

HOMEMADE BACON

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.

HOMEMADE CANADIAN BACON

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.

"MAN CANDY" SWEET & SPICY BACON RECIPE - (4.5/5)

Steps:

• 1)Cut bacon strips in half or thirds 2)Use honey or agave nectar to give each strip a sticky coating 3)Sprinkle brown sugar on each strip 4)Sprinkle chili powder or cayenne and crushed red pepper on each slice 5)Flip the strip and repeat steps 1-4 6)Place on oven rack on top of a baking sheet to catch the grease, place bacon strips on rack 7)Bake @350 until desired crispiness

MAN CANDY (CANDIED BACON & NUTS) RECIPE - (4.3/5)

Steps:

• Prepare the nuts: In a mixing bowl, stir together all the Candied Nuts ingredients EXCEPT for the pecans and walnuts; add the pecans and walnuts and stir until coated. Set aside. Preheat oven to 350°F. Line a baking sheet with foil. Prepare the bacon: Place the chopped bacon in a single layer on the prepared baking sheet. (I chopped it with kitchen shears.) Place in oven and bake for 10 to 12 minutes, or until bacon is about two-thirds done and fat is rendered. Remove bacon with a slotted spatula to paper towels to drain. Remove foil from baking sheet, then line it with parchment paper. Meanwhile, in another bowl, stir together the Candied Bacon ingredients (excluding the cooked bacon); stir in cooked bacon until coated. Add the bacon mixture to the nut mixture, stirring together lightly. Spread the mixture evenly onto the parchment lined baking sheet. Bake for about 15 minutes, or until hot and bubbly and bacon is done. (After it came out of the oven, I used a thin metal spatula to flip the mixture over to evenly distribute the glaze.) Cool in pan on a wire rack. Store in an airtight container.