Who doesn’t love any kind of bacon? The problem when I make this is that I end up eating half of it and if my husband Stevie wanders into the kitchen, which he does every 10 minutes, it’s gone before I can even put it onto a plate.
Do yourself the favor and make extra. This bacon is delicious in BLT sandwiches.
Preheat the oven to 325 degrees.
In a small heavy saucepan, mix together the syrup, mustard, and sugar and heat slowly on low heat, stirring often. Cook until syrup thickens, about 10 minutes. Set aside.
Fry bacon in a large pan using a “bacon weight” (if you have one) to keep the bacon really flat as it cooks. When it is cooked to your liking, drain the bacon on a paper towel. Lay the flattened pieces of cooked bacon on a jelly roll pan and brush the glaze on both sides.
Bake for 10-12 minutes, or until just crisp. Serve.
Serve these baked maple and brown sugar glazed bacon strips as part of a hearty breakfast with pancakes or French toast. Alternatively, cut the bacon strips into pieces before baking and use the glazed pieces on appetizers or in burger mixtures. The bacon would make an excellent topping for chicken or turkey burgers. Crumble the bacon and add it to a pan of cornbread or make a crispy, savory-sweet topping for muffins.
This bacon is so easy to make—be sure to line the baking pan with foil so you won't have a baked-on mess that's difficult to clean. If you want to spice the bacon strips up a bit, sprinkle them lightly with some cinnamon sugar just before baking.
This is a great snack or breakfast bacon recipe, glazed and baked to perfection. Or cook the bacon until it's flexible but not crispy and use it to wrap around a meatloaf or pork tenderloins. Save the collected maple and bacon-flavored drippings to replace other fats for flavorful sautéed meat or vegetables. Or add the drippings to homemade cornbread or cornbread muffins.
Those who surreptitiously drizzle a little extra maple syrup off to the side of their pancakes understand the maple-bacon love affair. This recipe is a dangerous combination of those sweet, salty and crunchy elements that render it completely addictive. It’s so easy to make that after trying it, you may never want plain-old bacon again. To vary the recipe, you can use honey in place of the maple syrup. You can also experiment with different kinds of peppers (such as white or Sichuan) or chile powders (such as cayenne or chipotle).
Maple-Glazed Bacon with Cracked Black Pepper
1. Preheat an oven to 400°F (200°C). Spread the bacon out in a single layer on a large rimmed baking sheet.
2. Bake until the bacon is barely crisp and browned, 15 to 20 minutes. Carefully drain off and discard the fat from the baking sheet.
3. Brush 1 Tbs. of the maple syrup over the bacon strips and sprinkle with half of the pepper. Return to the oven and bake until glazed and shiny, about 2 1/2 minutes. Remove from the oven and, using tongs, flip the bacon slices over. Brush the other sides with the remaining 1 Tbs. syrup and sprinkle with the remaining pepper. Bake again until glazed and shiny, about 2 minutes more. Transfer the bacon to a serving platter. Let stand 2 to 3 minutes (the bacon will firm up and become extra-crispy). Serve warm. Serves 6.
Recipe adapted from Williams Sonoma Breakfast Comforts, by Rick Rodgers
Take all of your brine ingredients and bring to a boil on the stove, stirring to mix well.
Turn off heat and let cool.
When completely cooled pour into a plastic bowl with lid and submerge tenderloin.
Let these tenderloins soak overnight.
Put maple syrup in a small bowl, add about 2 tsp or more of cracked pepper. Mix together well.
Separate your strips of bacon and set aside.
Remove loin from brine – DO NOT throw out the brine if you are cooking in the smoker set aside.
Pat loin dry with paper towel
Season loin with garlic powder, onion powder, and cracked pepper.
***Most smaller loins come with 2 loins in a package - if you have 2 loins put them together as one before wrapping with bacon, placing tapered end of one loin on thicker end of second loin. Skip folding tapered end step.***
WRAPPING THE LOIN WITH BACON
**Before you begin to wrap the loin with bacon, know that you need to dip each piece of bacon in the maple syrup before wrapping around loin.**
Take the tapered end of the pork loin and fold it over, hold it together while, with your free hand, take a piece of bacon, dip it in maple syrup and tightly wrap bacon around loin slightly stretching bacon as you wrap. Overlap your bacon and wrap tightly so you have no loose ends or sagging bacon pieces – this ensures you won't have to use toothpicks to keep the bacon in place.
Continue wrapping the entire loin. At the end of the last piece of bacon, tuck the end under a piece of bacon that has been tightly wrapped.
If you have any leftover maple syrup, drizzle over loin.
Sprinkle bacon wrapped loins with a little more pepper.
The brine that you set aside… in your smoker, if you have a drip/steam pan, instead of using water fill it 1-inch from the top with the brine. If your smoker doesn't have a steam/dip pan, you can use a foil pan and place it on a bottom rack.
Place the loins in the smoker and smoke at 200 – 220 degrees until the meat reaches 150 degrees (for safety - I cook to 145), remove, wrap in foil and let rest for at least 10 minutes before cutting and serving.
Grill using indirect heat method, gently moving tenderloin around to evenly brown. Cook to internal temp of 150, remove from grill and let rest for 10 minutes before slicing.
Preheat oven to 350 degrees.
Wrap loin with bacon, without dipping in maple syrup.
In a roasting pan with roasting rack, place loin on rack.
Roast until you reach an internal temp of 140 (about 1hr 15 min). Baste/drizzle with maple syrup, return to oven and cook until internal temp reaches 150 (about 10 more minutes). Remove from oven, let rest 10 minutes before slicing.
Grease an 8-inch (20 cm) square baking pan reserve. In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy.
Add the bacon and chives mix until evenly distributed. Combine the all purpose flour with the rice flour. Add the flour mixture to the butter mixture stir until just combined.
Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm.
Preheat oven to 325 degrees F (160 degrees C).
Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup.
Bake for 25 to 35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire rack and cool completely.
If you&rsquore like me, you believe that everything is better with bacon. I&rsquove never met a bacon I didn&rsquot like, and I&rsquove met a LOT of bacon! If you want to take your bacon up a notch, then this is maple glazed black pepper bacon recipe is for you. Crunchy, sweet, salty, spicy bacon, all made in the oven! Bacon comes out so much better in the oven, it doesn&rsquot curl, it cooks evenly, and there&rsquos no need to worry about flipping it. If you&rsquove never made bacon in the oven, do it today, and then wonder why you&rsquove waited so long.
1/2 pound of thick-cut bacon (about 8 slices)
3 tablespoons of pure maple syrup
1 tablespoon ground black pepper
Here&rsquos the equipment you&rsquoll need:
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack.
Bake for 15 to 20 minutes, until the bacon begins to brown.
Remove the pan carefully from the oven, since there&rsquos hot bacon grease in the pan!
Brush the bacon slices with maple syrup and sprinkle with black pepper (as much or as little as you like). Bake for another 3 to 5 minutes, until the maple syrup is bubbling and the bacon is nicely browned.
Bacon is one of those foods that’s pretty much perfect if you ask me. It just goes so well with so many other things, offering up an irresistible mix of salty and fatty that just gets my mouth watering every time. I love this recipe for maple glazed candied bacon in the oven because it has that balance of salty and sweet which I can’t seem to get enough!
The recipe takes one of my favorite ways to cook my bacon (in the oven on a baking sheet that has been lined with foil), and mixes in a yummy serving of maple syrup to give the bacon that oh so delicious maple flavor.
You’ll first want to bake the bacon for approximately 15 minutes at 375°F, then carefully remove it from the oven and brush it with three tablespoons of pure maple syrup. Throw it back in the oven for a few minutes, just long enough until the bacon is browned and sticky. Trust me folks… you’re going to want to try this one right away.
2 tablespoons vegetable oil
2 cups maple syrup (reserve 1/2 cup)
1/2 cup fresh jalapeños, finely diced
2 tablespoons black peppercorns, freshly ground
56 pieces 15/17 cut applewood-smoked bacon strips
1. Soak the bamboo skewers in vegetable oil for at least 10 minutes. Preheat the oven to 350 degrees and set a wire rack on top of a baking sheet.
2. In a small saucepan, combine the syrup and sugar. Cook the mixture over medium heat, stirring until the sugar dissolves and the mixture is smooth. Set it aside.
3. Thread two bacon slices onto each skewer and place the skewers on the wire rack. Brush each skewer with maple syrup. Sprinkle on the diced jalapeños and the freshly ground black pepper.
4. Bake the skewers until the bacon reaches the desired doneness. After removing the baking sheet from the oven, drizzle the reserved maple syrup on each skewer.
5. Allow the skewers to cool slightly. Serve the bacon lollipops at room temperature with popcorn or other nibbles.
Preheat the oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop.
In a medium bowl, mix the thyme, salt, Old Bay, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper&ndashlined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.
In a large pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until just tender, about 2 hours add water as needed to keep the beans covered by 2 inches. Season the beans with salt and let stand at room temperature for 5 minutes. Drain the beans, reserving 4 cups of the cooking liquid. Transfer the beans to a large, deep baking dish.
Preheat the oven to 350°. In a large skillet, cook the bacon strips over moderate heat until the fat has rendered, 5 minutes. Add the onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes. Stir in the apple cider vinegar, brown sugar, molasses, crushed red pepper, black pepper and 1 1/2 tablespoons of kosher salt and simmer for 1 minute, until the sugar is dissolved. Pour the bacon-onion mixture over the beans and stir in the reserved bean cooking liquid. Cover the beans with foil and bake for 45 minutes.
Meanwhile, in a small bowl, mix the maple syrup with the red wine vinegar and mustard. Arrange the remaining 8 bacon slices on a rimmed baking sheet, and generously brush them with the maple syrup mixture. Bake the bacon in the same oven as the beans for about 15 minutes, basting 3 times and turning the bacon twice, until richly glazed. Transfer the bacon to a plate.
Carefully pour 1/3 cup of water onto the baking sheet and return it to the oven for about 3 minutes to dissolve the caramelized syrup. Uncover the beans and carefully stir in the syrup. Bake the beans, uncovered, for about 20 minutes longer, until the liquid has reduced by about one-fourth.
Increase the oven temperature to 400°. Top the beans with the glazed bacon and bake until browned, about 15 minutes. Let rest for 10 minutes before serving.