Wednesday, May 3, 2017

Bourbon Maple Glazed Bacon

For Easter, my mother-in-law gave me a bottle of bourbon aged maple syrup. It was amazing. I've already used it up and bought a second. So, expect to see it featured in plenty of upcoming recipes. One of the first things I thought of when I tasted it was bacon. I'd never glazed my own bacon and every time I baked bacon, it turned out wrong. Now, after a little experimentation, I've come up with a method I like.


8 or 9 strips of thick cut bacon
2 oz bourbon aged maple syrup


Preheat oven to 400 degrees. While you oven heats up, line a baking sheet with aluminum foil and place a cooling rack on top.
Lay your bacon on the rack and bake for 18-20 minutes or until the fat is rendered and the bacon is starting to brown. Remove from the oven. There will be a lot of liquid fat in the pan so be careful and feel free to drain it off.

Brush one side of the bacon with the coats of the maple syrup and then bake for 3-5 minutes. Remove again from the oven, flip the bacon, and brush the other side with another two coats before baking an additional 3 minutes or until desired crispiness. My wife likes hers nearly burnt while I like mine with a little flop.

Remove from the oven and let cool, though I recommend not letting the bacon cool entirely on the rack because the maple syrup will adhere the bacon to the rack.

This bacon is amazing by itself, with eggs, or even a cheese platter.

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