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.
SCRAP IRON CHEF'S BACON
Provided by Alton Brown
Categories side-dish
Time 6h13m
Yield approximately 4 pounds of bacon
Number Of Ingredients 7
Steps:
- In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water, and the apple cider. Place in the refrigerator and cool to 40 degrees F.
- Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days.
- After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
- Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
MOLASSES BLACK PEPPER CURE
Provided by Alton Brown
Categories side-dish
Time 28m
Yield 1 pound cured pork belly
Number Of Ingredients 5
Steps:
- In a small bowl, combine salt and sugar. Spread molasses evenly over pork belly, then coat with the pepper. Spread the salt and sugar mixture generously over the entire slab. Place into a re-sealable plastic bag and refrigerate for 3 days.
- After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
- Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
MOLASSES-CURED PORK SHOULDER BACON
Categories Pork Side Summer Grill/Barbecue Molasses Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 1/2 lbs
Number Of Ingredients 10
Steps:
- Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.
- Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
- Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
- Rinse pork and pat dry, then discard brine. Sprinkle pork evenly with pepper (if using).
- Prepare grill and smoke bacon: See preceding recipe.
- Cut bacon crosswise into 1/8-inch-thick slices with a sharp knife, then fry in a heavy skillet over moderately low heat, turning, until browned. Transfer to paper towels to drain.
- Available at The Sausage Maker (888-490-8525).
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.
BLACK PEPPER AND MOLASSES-GLAZED FILET MIGNON
Steps:
- Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.
- Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and ginger root and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature.
BACON-MOLASSES BREAKFAST SAUSAGE
Provided by Lisa Fain
Categories Breakfast Brunch Bacon Molasses Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 1 1/2 cups; Serves 4 to 6
Number Of Ingredients 8
Steps:
- Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined.
- Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary.
- Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side.
- The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months.
HOME-CURED BACON
Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride - table salt - and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.
Provided by Cathy Barrow
Time 2h
Yield About 2 pounds
Number Of Ingredients 10
Steps:
- Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
- After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
- Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 163 milligrams, Sugar 3 grams
More about "molasses black pepper bacon recipes"
HOMEMADE SMOKED PEPPERED BACON RECIPE :: THE …
From meatwave.com
Servings 16Total Time 123 hrs 20 mins
- 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.
- Remove pork belly from bag and wash as much cure off as possible under cold running water. Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper.
- 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.
GRILLED BALSAMIC-MOLASSES BACON - GLOBAL ANIMAL …
From globalanimalpartnership.org
CANDIED BACON - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
HOMEMADE BAKED BEANS SLOW COOKED WITH BACON AND …
From commonsensehome.com
10 BEST BAKED BEANS WITH MOLASSES AND BACON RECIPES
From yummly.com
BAKED BEANS WITH GROUND BEEF AND BACON - BAKE IT WITH LOVE
From bakeitwithlove.com
10 BEST BROWN SUGAR MOLASSES BAKED BEANS RECIPES | YUMMLY
From yummly.com
21 RECIPES TO CELEBRATE EID AL-FITR - YAHOO NEWS
From news.yahoo.com
10 BEST OLD FASHIONED BAKED BEANS MOLASSES RECIPES | YUMMLY
From yummly.com
BACON‑MOLASSES BREAKFAST SAUSAGE | TASTE
From tastecooking.com
GRANDMA'S REAL SOUTHERN BAKED BEANS – MUST LOVE HOME
From mustlovehome.com
10 BEST BAKED BEANS WITH MOLASSES AND BACON RECIPES | YUMMLY
From yummly.com
10 BEST BAKED BEANS WITH MOLASSES AND BACON RECIPES | YUMMLY
From yummly.com
BLACK PEPPER MOLASSES BACON | SEEDTOSAUSAGE
From seedtosausage.ca
BLACK PEPPER CHICKEN (PANDA EXPRESS COPYCAT) - WHOLESOME YUM
From wholesomeyum.com
MOLASSES BLACK PEPPER CURE BACON RECIPE - COOKEATSHARE
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love