Category Archives: Bacon Fun by Family & Friends

Bacon-related recipes, experiments, and crafts from family and friends.

Whiskey Bacon Jam/Spread, By: Jimmy

long bar

Whiskey Bacon Jam/Spread
Recipe By: Jimmy

Ingredients:

* 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

Instructions:

* 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.



long bar

Advertisements

Hickory Smoked Jalapeno Bacon, By: Jimmy

long bar

Hickory Smoked Jalapeno Bacon
Recipe By: Jimmy

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

Ingredients:

* 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

Instructions:

* 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.



long bar

Smoked Bacon-Wrapped Jalapeno Poppers, By: Jimmy

long bar

IMG_5638

Smoked Bacon-Wrapped Jalapeno Poppers
Recipe By: Jimmy

NOTE: You will need a smoker for this method, although this could be done in the oven at 225 degrees for about 2 hours.*

Ingredients:

* 15 – 20 Jalapeno Peppers
* 8 oz Cream Cheese
* 8 oz Shredded Cheese (Cheddar, Mexican, ect..)
* 1 lb Thin Cut Bacon

Instructions:

* Let cream cheese get to room temp.
* Cut stems off jalapenos, then cut lengthways (to make “boats”). Remove the seeds and ribs.
* Combine cream cheese and shredded cheese in a bowl.
Put small portion of the cheese mixture in each jalapeno (fill it, but not too much).
* Wrap each jalapeno with a slice of bacon – end to end first, then bend bacon 90 degrees and “spiral back down” the jalapeno, securing with a toothpick.
* Put on smoker at 225 degrees for about 2 hours.



long bar