Monthly Archives: September 2015

International Bacon Day 2015

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This year, Bacon Day landed on September 5th.

My cousin Stephen and brother Jimmy rented a house again for their stay this Bacon Day and was nice enough to let us have the event there. This was very much needed because as with every year the guest arrival seems to grow.

We had an awesome guest list: Me, Ric, my cousin Stephen, Wendy, Stephen’s new pups Shasta and Alice, my brother Jimmy, sister in law Robin, niece Cameron, niece Morgan, My pops (Gerald) and mom (Sandra), Aunt Linda, cousin Tommy, cousin Travis, Charlie, Rebecca, Brook, Evan, Matt, Stephen H, Laura, Jeff, Lynnette, and Alex.

Everyone showed up with various bacon goodies, packages of bacon, booze, and other supplies. Once again we were so overwhelmed with the generosity from all of our family and friends. The infamous Bacon Explosion did not make it into the festivities this year. I know! It’s a staple to the event, but we had so many wonderful things brought by guests to enjoy! The generosity of our guests was amazing and the table was always full!

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Here is the menu from Bacon Day 2015:

* Bacon Sweet Rolls (Cinnamon Rolls), By: Elle
* Maple Bacon Donuts and Chocolate Bacon Donuts, from The Donut King, Brought by: Evan and Brook
* Bacon-Wrapped Beef Filet Biscuit Sandwiches, By: Stephen

* Jalapeno Poppers, By: Stephen and Wendy
* Smoked Bacon-Wrapped Jalapeno Poppers, By: Jimmy
* Hickory Smoked Jalapeno Bacon, By: Jimmy
* Whiskey Bacon Jam/Spread, By: Jimmy
* Kona Bacon, By: Robin
* Crab and Bacon Dip, By: Linda
* Sriracha Honey Bacon, By: Matt

* Fancy Ass B.L.T., By: Ric
* Smoked Bacon-Wrapped Burnt Ends, By: Jimmy
* Bacon-Wrapped Scallops, By: Linda
* Bacon-Wrapped Butternut Squash, By: Evan and Brook
* Rouladen, By: Lynnette
* Bacon Jalapeno Cornbread Mini Muffins, By: Stephen H and Laura

* Pecan Bacon Bars, By: Linda
* Bourbon Bacon Monkey Bread, By: Charlie
* Bacon and Chocolate-Covered Pretzel Sticks, By: Rebecca
* Bacon Carmelitas, By: Rebecca
* Bacon Maple Cake Balls, By: Rebecca

* Breakfast Shots, By: Elle – Enjoyed first thing in the morning and then all day!
* Bourbon Whiskey – used with the Breakfast Bacon Shots, Brought by: Matt
* Bacon Pudding Shots, By: Elle – FAILED ATTEMPT

We also video-taped an important reading about Heart Attack symptoms to watch for on Bacon Day, read by: Charlie:

Unfortunately, due to the off/on rain on Bacon Day and just being overwhelmed with other events, we did not get to smash over the Bacon Pinata I had made for this year. I will be saving it for next year.


After thoughts of Elle:

Bacon Day was a blast! The day was all about full bellies, drinks in hand, swimming in the pool while it rained, and bacon stickers on our faces as if Bacon Warriors! The idea of creating a day-long event all about bacon bringing so many people together is astonishing. Being able to bring so many family members and friends together always surprises me.

Some things I want to make sure to keep in mind for next year:
1.) Find a larger place to gather (My goal is to have a PUBLIC festival one day).
2.) Organize a “Sign-In” notebook to gather who brought what. I don’t want to miss mentioning someone’s bacon treat on the write-up.
3.) Have more fun things to do and make sure to do them (i.e. Bacon Pinata).
4.) Don’t forget bacon decorations (I forgot the tablecloth and bacon runner this year).
5.) More pictures of everyone (i.e. Bacon ‘stashes).
6.) Continue the bacon strip stickers (maybe even bring makeup for face painting).

– Elle.

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Whiskey Bacon Jam/Spread, By: Jimmy

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Whiskey Bacon Jam/Spread
Recipe By: Jimmy


* 1 head garlic
* 1 Tablespoon Olive Oil
* 1 lb Bacon (Thick or Thin)
* 2/3 cup water
* 1 cup pineapple juice
* 1/4 cup Teriyaki Sauce
* 1 Tablespoon Soy Sauce
* 1 1/3 cup dark brown sugar
* 2 Tablespoons lemon juice
* 3 Tablespoons minced white onion
* 2 1/2 Tablespoons Whiskey
* 1 Tablespoon crushed pineapple


* Roast the garlic – cut, oil, foil and put in oven at 325 degrees for 1 hour.
* Cook bacon until crispy, drain, cool, and crumble into small pieces.
* After roasted, squeeze garlic out and mash into paste.
* Combine water, pineapple juice, Teriyaki, Soy Sauce, brown sugar, and bring to a boil.
* Simmer mixture, add 2 teaspoons of the garlic, add remaining ingredients and continue to simmer for 40 to 50 minutes – until reduced by 1/2 or until it’s thicker and a little syrupy. (Note: It will thicken more as it cools.)
* Add bacon crumbles, cool, and transfer to a container.
* Use at room temp or warm if too thick.
* Keep left over sauce refrigerated.

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Hickory Smoked Jalapeno Bacon, By: Jimmy

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Hickory Smoked Jalapeno Bacon
Recipe By: Jimmy

NOTE: Adaptation from Homemade Bacon.*
NOTE: You will need a smoker for this method.*
NOTE: This recipe takes a week or two for preparation.*


* 1 lb Pork Belly
* 4 diced/minced jalapenos
* 1 1/2 teaspoons Morton’s Kosher Salt (Note: Morton’s Kosher for measurement purposes. Smaller salt would need to be adjusted.)
* 1/2 teaspoon Curing Powder #1 (Approximately 94% Salt, 6% Sodium Nitrite)
* 1 1/2 teaspoon ground Black Pepper
* 2 Tablespoon Dark Brown Sugar
* 1/4 cup Distilled Water


* Scale up the proportions for larger cuts, or trim to multiply 1 lb. sections and cure separately. The main objective is to keep the proportions.

* Combine all but the Pork Belly in a bowl.
* Trim the Pork Belly if needed and rinse off.
* Put Pork Belly in a 1 gallon ziplock bag (larger if needed) and add the Cure. Get as much air out as possible, seal and massage the cure evenly on the Pork Belly.
* refrigerate for 7 days, massaging and flipping every day or two to evenly distribute the Cure on the Pork Belly.
* After 7 day (more won’t hurt), rinse off the Pork Belly and smoke for 2 hours at 225 degrees (or until internal temp is 150 degrees).
* Slice and cook as normal, or it can be saved in the refrigerator for a week or two.

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