Tag: International Bacon Day

Recipe's

Bacon Salt

Bacon Salt

  • Servings: 1 Cup
  • Difficulty: Easy

Like it’s umami rich friend the porcini, bacon makes everything better. Now with this recipe all your foods can be seasoned with magic yum dust. Sprinkle it over popcorn, baked potatoes, eggs, vegetables, burgers, fries, salads, dips and avocados.

Ingredients

  • 1/2 cup unrefined salt

  • 8 ounces thin cut bacon

Directions

  1. Preheat your oven to 375F. Crinkle up your parchment so that there are grooves for the bacon grease to drip into, then lay bacon across and cook for until completely crisp. Mine took about 25-30 minutes, but you’ll want to start checking around the 15 minute mark to make sure the bacon doesn’t burn.

  2. Once the bacon is crisp, transfer it to a paper towel and let the grease drain off. Blot it if needed and then place in the coffee grinder and pulse until it reaches the consistency you prefer.

  3. Nearly all versions of bacon salt that I’ve found online call for it to be stored in the fridge. I’m not sure that’s necessary given that salt is used to cure meats, but because I could not find any definitive resources on the subject I decided to keep mine in the fridge just in case

What You’ll Need

Cookie sheet, Parchment paper, Coffee grinder


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Recipe's

Bacon Jam

Bacon Jam

  • Servings: 1/2 Cup
  • Difficulty: Easy

Finally a jam that's fit for a burger. You'll want this one on stand by for burger night's or just in general

Ingredients

  • 1/2 pound of Bacon (sliced)

  • 1/4 cup of Shallots (diced)

  • 1/4 cup of Brown Sugar

  • 2 tablespoons of Apple cider vinegar

  • 2 tablespoons of Orange juice (seeded)

  • 2 tablespoons of Bourbon

  • 3 Ginger (peeled; freshly-sliced)

  • 1 Bay Leaf

  • 1/2 teaspoon of Honey

  • Fresh ground pepper

  • 1 Jalapeño pepper (seeded; minced)

Directions

1. Cook the bacon in a large skillet over medium heat until browned and crisp and the fat is rendered, 7 to 10 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 1 to 2 tablespoons of the bacon fat in the skillet.

2. Add the shallot and jalapeño to the skillet and cook over medium-low heat until the shallot is softened, about 2 minutes, stirring often and scraping up the brown bits from the bottom of the skillet. Return the bacon to the skillet and add the brown sugar, cider vinegar, orange juice, bourbon, ginger and bay leaf.

3. Cover the skillet and let come to a boil, then reduce the heat and let simmer gently, uncovered, until most of the liquid has evaporated, 10 to 15 minutes, stirring occasionally.

4. Remove and discard the bay leaf. Transfer the bacon mixture to a mini food processor and pulse until the bacon is finely diced but not puréed, 10 to 15 times, pausing several times to scrape down the side of the bowl.

5. Place the Bacon Jam in a small bowl and stir in the honey and a couple of grindings of black pepper. Serve with crackers and assorted cheese, if desired. The jam can be refrigerated, covered, for up to 1 week.