Maple Bourbon Glazed Bacon Recipes

MAPLE BOURBON GLAZED BACON

Steps:

• Preheat oven to 350°
• Cut bacon strips in half. (optional)
• Mix together the brown sugar, maple syrup and whiskey.
• Transfer bacon strips to the glaze bowl and toss until evenly coated with bacon.
• Line a baking sheet with foil and place a rack on top.
• Lay bacon on the rack in a flat even layer.
• Bake for 25-30 minutes or until crispy. Watch closely the last 5 minutes because the bacon will burn quickly)
• Cool for 5 minutes before serving.

HONEY-BOURBON GLAZED BACON

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
• Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

BOURBON MAPLE CANDIED BACON

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Arrange bacon on a broiler pan so that the pieces don't touch or overlap. Brush healthy amounts of bourbon and maple syrup on the first side of each piece of bacon. Generously sprinkle on and pat down brown sugar into each piece. Turn bacon over and repeat this process on the other side. Lightly sprinkle the second side with red pepper flakes. Combine any leftover bourbon, syrup, and brown sugar to baste the bacon with as it cooks. Bake in the oven for 20-30 minutes, turning the bacon over after the first 10-15 minutes and basting with your bourbon/syrup mixture. Remove the bacon from the oven when the candied coating becomes shiny and the bacon has turned a reddish brown color. Remove bacon from the broiler pan almost immediately and cool on a cooling rack. Adjust the bacon after 5 minutes or so until completely cooled to keep the candy coating from setting up and sticking to the rack.

MAPLE-GLAZED BACON

Steps:

• Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.

MAPLE BOURBON BACON HOME CURED

Steps:

• Lay the pork belly flat and brush over all surfaces with the bourbon.
• Pour the maple syrup all over and make sure it's distributed on all sides of the belly.
• Combine the salt, pink salt, maple or brown sugar and garlic powder in a bowl and mix well.
• Rub this mixture over the entire surface of the belly. Place skin side down into a 2 gallon Ziploc bag. (The salt will make the pork release water creating a brine).
• Refrigerate, turning the belly and redistributing the cure every day for 7 days until the meat is firm to the touch.
• Remove the belly from the cure, rinse thoroughly and pat dry. Place it on a rack set over paper towels in the fridge and allow to dry, uncovered for 12-24 hours.
• Preheat oven to 200 degrees. Place rack in a roasting pan. Put the belly on the rack and pour bourbon into the pan. Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours.
• During the last hour of cooking, if desired, brush with additional maple syrup a couple of times.
• Let cool slightly when it's cool enough to touch, cut off any skin; leaving as much fat as possible (the piece I bought already had the skin cut off).
• Allow to cool, then wrap in plastic wrap and refrigerate or freeze until ready to use.
• Cut into slices and cook on stovetop until just starting to crisp up. Devour.

MAPLE APPLE BOURBON GLAZE

Steps:

• Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.

BAREFOOT CONTESSA'S MAPLE- ROASTED BACON

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack.
• Bake for 15 to 20 minutes, until the bacon begins to brown.
• Remove the pan carefully from the oven; there will be hot grease in the pan!
• Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown.
• Transfer the bacon to a plate lined with paper towels and serve warm.

SWEET-GLAZED BOURBON BACON RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (350ºF for convection ovens).
• Stir together Bulleit Bourbon, maple syrup, and brown sugar.
• Arrange bacon in a single layer on a parchment-lined baking sheet. Brush the Bulleit mixture evenly over one side of the bacon, reserving the remaining mixture.
• Bake for 6 to 8 minutes, then flip the bacon, and brush with reserved bourbon mixture.
• Return to oven and cook for 20 minutes (flipping bacon every 5 minutes) or until bacon is lightly crisp and the glaze is golden brown and bubbling.
• Enjoy!

BACON WRAPPED MAPLE-BOURBON PORK TENDERLOIN

Steps:

• Combine apple cider, bourbon and maple syrup.
• Rub meat with salt and pepper.
• Marinade in cider mixture from one hour to overnight.
• put loin in a roasting pan. in the top, cut five slits. insert a garlic clove into each slit.
• wrap with bacon.
• cook at 350 for 2 hours.

MAPLE-GLAZED BACON FOR THE FAMILY

Steps:

• Heat oven to 425 degrees. Place bacon on a wire rack, and set the rack over a baking pan. Brush maple syrup on each bacon slice.
• Bake 5 minutes; brush again with syrup. Bake 5 minutes more, or until tops are browned. Flip, brush with maple syrup, and bake, brushing again after 5 minutes, continue baking until bacon is well browned and glazed, about 25 minutes total. Serve.

GLAZED BACON

Steps:

• Preheat the oven to 400 degrees F.
• For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
• For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
• For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
• Let sit at room temperature for 10 minutes.