Lacquered Bacon Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup. Lay the bacon on the prepared baking sheet, and sprinkle it with black pepper. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.
• Remove the baking sheet from the oven. Nudge the bacon slices to unmoor them from the baking sheet, and let cool for a minute to firm up. Transfer to a long platter to serve.

Steps:

• Preheat the oven to 375 degrees F. Line a large rimmed baking pan with 2 layers of foil and top the foil with a sheet of parchment paper.
• Stir the maple syrup, sage and cayenne in a small bowl. Dip the bacon in the syrup to coat and arrange the slices on the pan in a single layer.
• Bake the bacon until it starts to brown on the underside and tips, about 20 minutes. Flip the bacon and rearrange the slices if it is browning unevenly. Continue to bake until dark all over, 10 to 15 minutes more.
• Transfer the bacon to clean parchment paper to cool slightly before serving.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• Place bacon slices on cooling rack set over a baking sheet.
• Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

Steps:

• Preheat the oven to 475 degrees F (250 degrees C).
• Cover the bacon in cold water and bring slowly to a boil, if the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is. Finally, cover with hot water and simmer until almost cooked, allow about 15 minutes for each pound.
• Remove the rind, cut the fat into a diamond pattern, and stud with cloves. Blend the brown sugar to a thick paste with a little pineapple juice, about 3 to 4 tablespoons, be careful not to make it too liquid. Spread this over the bacon. Bake in a preheated hot oven for 20 to 30 minutes, or until the top has caramelized.

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.

Steps:

• Preheat oven to 350 degrees F. Stir the chutney, juice, mustard, and vinegar together in a small bowl. Arrange the bacon in a single layer on a baking sheet. Bake the bacon until it begins to look opaque and the fat begins to render, 10 to 12 minutes. Pour off any accumulated drippings. Turn over the bacon and brush about 1/2 of the glaze on the bacon. Return the bacon to the oven and cook for 3 to 4 minutes longer. Remove the bacon from the oven and turn it over again. Brush it with the remaining glaze and return it to the oven for 3 to 5 minutes, until well browned and firm. (With the glaze coating the bacon gets chewy and crunchy but stays short of crisp.) If you want to drain the bacon, do it on a rack rather than on paper towels to avoid wiping off the glaze. Serve warm.

Steps:

• Preheat oven to 375°.
• In a bowl, stir the chutney, juice, mustard, and vinegar together.
• Place the bacon in a single layer on a baking sheet.
• Bake the bacon 10-12 minutes or until it begins to look opaque and the fat begins to render; pour off any accumulated drippings.
• Turn over the bacon and brush about one half of the glaze on each slice.
• Return bacon to oven and cook 3-4 minutes.
• Remove bacon from oven, turn it over again, and brush it with the remaining glaze.
• Return bacon to oven for 3-5 minutes, until well browned and firm (with the glaze coating, the bacon gets chewy and crunchy but stays short of crisp).
• If you want to drain the bacon, do it on a rack instead of paper towels to avoid wiping off the glaze.
• Serve warm.