smoked bacon

Burrata With Bacon, Escarole And Caramelized Shallots

extra virgin olive oil

garlic cloves, chopped

shallot, chopped

escarole (about 1 1/4 pounds)

salt

shallots (about 6 to 8)

balsamic vinegar

shallots (about 4)

Champagne vinegar,

garlic clove, minced

kosher salt,

extra virgin olive oil,

batard, fat baguette

Extra virgin olive oil,

(about 12 ounces) smoked bacon

garlic

burrata

Extra virgin olive oil

pepper

Burrata With Bacon, Escarole and Caramelized Shallots

To cook the escarole: In a blender, combine the olive oil, garlic and shallot; purée until smooth. Transfer to a large bowl. Cut the escarole in half through the core and toss well with the marinade, working it between the leaves.

Heat a grill, or place a large heavy-bottomed skillet over high heat. Sprinkle the escarole with salt, and grill or sear it well in the skillet, turning occasionally, until deep brown and charred in places, 8 to 10 minutes. Transfer to a large bowl and cover with plastic wrap; set aside to wilt for 10 minutes. Cut off and discard the cores, and cut the leaves crosswise into 1 1/2-inch strips.

For the caramelized shallots: In a large sauté pan, heat the oil over medium-high heat until almost smoking. Add the shallots and cook, stirring only as necessary, until brown around the edges and soft, about 5 minutes. Add the vinegar and stir until the bottom of the pan is dry, about 6 minutes. (This makes more shallots than you need for the recipe. The remainder will keep, covered in the refrigerator, for several weeks, and can be used on sandwiches or with grilled meats.)

For dressing the escarole: In a large bowl, combine the minced shallots, vinegar, garlic, salt and olive oil. Add escarole, toss well and adjust seasonings to taste.

For finishing and assembly: Heat the oven to 350 degrees with one rack in the middle and another above it. Brush one side of each slice of bread with olive oil and arrange the slices on a baking sheet, oiled sides up. Arrange the bacon slices on another sheet. Place the bread on the middle rack and the bacon on the top rack. Bake the bread until golden brown and crisp, 15 to 20 minutes. Rub each oiled side with a cut clove of garlic. Bake the bacon until cooked all the way through but not crisp, 15 to 17 minutes; transfer to paper towels to drain.

For the cooking the escarole

Place the bread oiled side up on a work surface. Mound about 1/2 cup of the escarole on top of each slice, leaving the edges of the bread visible. Cut each slice of bacon in half, and lay both halves side by side on the escarole. Cut the burrata into 12 wedges and place one on each of the crostini, then drizzle with olive oil and top with a teaspoon of the caramelized shallots. Garnish with coarsely ground pepper.

For the caramelized shallots

Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy

Oven-baked risotto

pack smoked bacon,chopped into small pieces

onion,chopped

butter

risotto rice

white wine(optional)

pack cherry tomatoes,halved

chicken

parmesan,grated

Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an <a href="https://www.bbcgoodfood.com/review/best-saute-pans">ovenproof pan</a> or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

A pasta dish that easily becomes a kid-friendly slice.

Carbonara slice

dried spaghetti

tbs extra virgin olive oil

streaky smoked bacon, chopped

garlic, crushed

eggs

(80 grams) grated parmesan, plus extra to serve

parsley,

zucchini,

(120 grams) ricotta

cherry tomatoes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

I like this bacon best when it&#039;s smoked on a charcoal smoker. A gas smoker or pellet smoker is a close second to charcoal. You can also smoke this homemade bacon on a gas grill or charcoal grill if you set them up properly for smoking (follow the links below). Use plenty of wood.Please note that this recipe is for slab belly bacon only, less than 2&quot; thick. If you attempt to cure anything thicker, the cure may not penetrate all the way and it will take longer.

Classic Traditional American Bacon Recipe

pork

water

brown sugar

Morton coarse kosher salt

black pepper

½ teaspoon Prague Powder

Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won&#039;t like the texture. Removing the skin can be tricky. Sometimes you can grip a corner with your fingers and run a knife under the skin to peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.

Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon bag will hold a single 3 pound slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F for 3 to 5 days. If the belly is thicker than 1.5&quot; check the calculator here. The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!

Rinse off the cure. Remove the belly from the bag, and throw the liquid away. Quick rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn&#039;t necessary.

Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.

Cook. Smoke over indirect heat at 225°F until the internal temp is 150°F, about 2 hours. You can use any wood you like. Hickory is the tried and true. I&#039;m partial to cherry and applewood. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you&#039;ll love it all the same. Just wait til you cook up an inside slice!

Cool. Now let it cool on a plate in the fridge. Cold bacon is easier to slice. Use on a slicer if you have one, or use a long thin knife to slice it. Try some thin and some thick slices. You can also cut bacon in cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, in sauces or to garnish chops, or roasts.

Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months. Do not wrap in foil alone because it can react with the salt.

Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8&quot; wide across the grain to make sure my thin 9&quot; knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.

Cook. When you are hungry, cook it just like you do store bought bacon. Or make candied bacon like in this video.

The best candied bacon recipe from the grill found here: https://tinyurl.com/y9h54adp

The saltiness of bacon is a perfect foil and contrast to sweetness. Here are a variety of methods for creating mouthwatering candied bacon, including brown sugar bacon, toffee bacon, and chocolate bacon. There are several ways to put the concept to work, and of course it is best with homemade bacon.

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How To Make Amazing Candied Bacon on the BBQ

Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as the bacon is done, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful. Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease.

Bursting with flavor from being prepared on your Traeger pellet grill!

Smoked Bacon Slices

lb sliced bacon (thick cut)

Preheat your electric smoker to 300 degrees F according to your manufacturer&#039;s directions. Spray non stick spray on the grates.

Place bacon directly on the grates. Let cook on pellet grill for 30 minutes or until bacon is done to your preference.

Please watch bacon carefully towards the end of the cooking time as it goes from done to overdone quickly. Remember as the bacon cools (for about 1-2 minutes) it will firm up so don&#039;t over cook it!

Remove from smoker and place on a plate lined with paper towels to drain off grease. Serve immediately.

With this easy-to-follow recipe your kids can treat you to breakfast... get printing off copies now

Omelette wedges

spring onions

new potatoes

rashers smoked bacon

tbsp sunflower oil

tsp English mustard (ready-made rather than powder)

mature cheddar

tomatoes

Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain.

Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.

Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper. Make sure you don’t get any shell into the mix. If you are worried you might, you can break the eggs into a cup, one at a time, before adding to the bowl – or ask an adult to break them for you.

Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.

Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.

When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

Brighten up lunch times with this delicious alternative to the BLT

Crisp bacon & avocado toasts

bacon

avocado

lime juice

chilli flakes

chunky slices granary bread

Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.

Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.

Making your own Homemade Smoked Bacon is a bit of a process, but it&#039;s 100% worth the effort. I&#039;m here to walk you step-by-step through making your own smoked bacon from scratch that is way better than anything you&#039;ll get at the store.

Homemade Smoked Bacon

slab pork belly (skin removed)

Tablespoon fresh cracked black pepper

Prague Powder

Tablespoons coarse Kosher salt

Tablespoons brown sugar

maple syrup

red pepper flakes

Prepare the cure.

Prepare the cure. Combine all ingredients for the bacon cure in a bowl. It will be a paste-like consistency. This is exactly what you want.

Cure the pork belly.

Cure the pork belly. Place your slab of pork belly in a large plastic bag (either a large vacuum seal bag or a gallon zip top bag works great for this). Using your hands, transfer some of the cure to the bag with the pork belly and spread it on all sides. Make sure to thoroughly coat all sides of the bacon and use all of the cure. Seal the bag tightly, removing as much air as possible. Place the sealed pork belly package in the refrigerator and cure for the next 7 days. Flip and massage the pork belly once per day.

Develop a pellicle.

Develop a pellicle. After the 7th day in the cure, remove the bacon from the bag. Gently rinse the pork belly to remove any thick slimy build-up on the exterior of the pork. Place it on a wire rack above a baking sheet. Pat the pork belly dry with paper towels. Season the top with the tablespoon of fresh cracked black pepper. Place the peppered bacon in the fridge (while still on the rack) and leave uncovered for at least 12 or up to 24 hours. This step helps develop a tacky coating called a pellicle on the exterior of the bacon.

Smoke the bacon.

Smoke the bacon. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Apple, maple, and hickory are all popular for smoked bacon. Place the pork belly directly on the grill grates, close the lid, and smoke for approximately 6 hours, or until the internal temperature of the pork belly reads 155 degrees F.

Slice and cook.

Slice and cook. Let the bacon chill completely in the refrigerator before slicing. A cold slab of bacon is much easier to slice into even pieces. Slice your bacon as thick or as thin as you like (one beauty of making it from scratch) and fry up in a cast iron skillet. Enjoy!

I like this bacon best when it&#39;s smoked on a charcoal smoker. A gas smoker or pellet smoker is a close second to charcoal. You can also smoke this bacon on a gas grill or charcoal grill if you set them up properly for smoking (follow the links below). Use plenty of wood.Please note that this recipe is for slab belly bacon only, less than 2&quot; (5cm) thick. If you attempt to cure anything thicker the cure may not penetrate all the way and it will take longer.

Asian-Style Bacon Recipe

hoisin sauce

honey

soy sauce

ginger

Sriracha or other hot sauce

5 spice powder

Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won&#039;t like the texture. Removing the skin can be tricky. Sometimes you can grip a corner and with a knife and peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.

Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon (4 L)  bag will hold a single 3 pound (1.3 kg) slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F (1 to 3° C). The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!

Cook. Smoke over indirect heat at 225°F (107°C) until the internal temp is 150°F (65.5°C), about 2 hours. You can use any wood you like. Hickory is the tried and true. I&#39;m partial to cherry and applewood. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you&#39;ll love it all the same. Just wait til you cook up an inside slice!

Cook. When you are hungry, cook it just like you do storebought bacon.

Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as you take the bacon out of the oven, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful. Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease.

I like this bacon best when it&#39;s smoked on a charcoal smoker. A gas smoker or pellet smoker is a close second to charcoal. You can also smoke this homemade bacon on a gas grill or charcoal grill if you set them up properly for smoking (follow the links below). Use plenty of wood.Please note that this recipe is for slab belly bacon only, less than 2&quot; (5.1 cm) thick. If you attempt to cure anything thicker, the cure may not penetrate all the way and it will take longer.

Morton Coarse Kosher Salt

Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon (4 L) bag will hold a single 3 pound (1.4 kg) slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F (1.1 to 3.3°C). The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!

Rinse off the cure. Remove the belly from the bag, and throw the liquid away. Quick rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn&#39;t necessary.

Cook. Smoke over indirect heat at 225°F (107.2°C) until the internal temp is 150°F (65.6°C), about 2 hours. You can use any wood you like. Hickory is the tried and true. I&#39;m partial to cherry and applewood. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you&#39;ll love it all the same. Just wait til you cook up an inside slice!

Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8&quot; (15.2 to 20.3 cm) wide across the grain to make sure my thin 9&quot; (22.9 cm) knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.

https://www.youtube.com/watch?v=ZeubG-fqmVU

Bacon, the #1 food on earth! So let&#39;s take it a step further and make bacon jerky. Sweet bacon jerky that will excite ALL of your taste buds.

Bacon Jerky (Easy, Smoked, & Crazy Good)

lb bacon (thick cut)

water (cold)

brown sugar (optional)

tsp liquid smoke (hickory)

Pre-heat smoker to 200°F. Place bacon directly on smoker rack or on a cooling rack atop a baking dish making sure the pieces are NOT touching.

Smoke for 4-6 hours until jerky has become dried but still pliable. Remove a piece and allow to cool for 5 minutes before testing.

The jerky should tear in half but NOT be stretchy when torn like uncooked bacon. Bacon jerky will have a firm feel and will stand up straight with a slight bend when held vertically.

Remove bacon from smoker and allow to cool for 1-2 hours. Store in ziplock bags or vacuum seal for freshness. Visit our storing jerky page for more information.

This was so easy and it is so delicious,  I made this with my Traeger pellet grill, and used regular cut bacon because the brand of bacon I wanted to use my grocery store didn’t have in thick cut.  Although it did come out brittle like the recipe states, it had a tough jerky chew to it and was packed with so much smoked flavor.  Very easy to make, not even done with my first batch and cannot wait until next weekend to make another batch

Hey Will. I purchased BEEF Bacon from Porter RD and I will be using your recipe to make Beef Bacon Jerky. This will be my first time for using your recipe. I made a batch of BEEF Bacon Jerky @200 degrees for three hours; however, I see that I should have left it in the oven for a longer time. If you have any ideas, feel free to send me an email.

Thank you
Joan Taber,
Blairsville, GA

Our Sauerkraut Soup Recipe with Sausage, Originate in Eastern Europe and has been served as a Hearty Christmas Soup for Generations. It is also known as Slovak Kapustnica, Czech Zelnacka, German Sauerkraut Soup Sauerkrautsuppe and Polish Sauerkraut Soup Kapustniak.

Sauerkraut Soup Recipe

Onion

Cloves Garlic

Cups Dried Wild Mushrooms (Penny Bun or Porcini)

Tablespoons Dry Red Sweet Paprika

Sauerkraut

Italian Sausage

Prepare ingredients

First, prepare all of the ingredients. Hopefully, by now, you have a jar of dry mushrooms in your pantry to use it. Onions and garlic should e thinly sliced. Prepare the sauerkraut.

Sauté

First, sauté onions and garlic with a bit of olive oil in a large pot. Let the onion caramelize, and add sliced sausage. Mix, add dry mushrooms, sauté a bit more and continue with a pinch of salt as well as pepper.

Sweet paprika

Once everything is sautéed (see video), switch off the heat and add sweet paprika powder. While the heat is turned off, incorporate paprika powder fully.

Add the sauerkraut and mix well. Switch the heat on again, add boiling water or bone broth and cover with a lid. Let the soup simmer on medium heat for approximately 1 hour and 30 minutes.

I had a lot of leftover sauerkraut to use up and found this recipe! Very easy to make. Used dried porcinis. Will make again!

https://content.jwplatform.com/videos/hOi6whDn.mp4

Top 12 smoked bacon recipes from across the web

The most viewed smoked bacon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Burrata With Bacon, Escarole And Ca...

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Classic Traditional American Bacon ...

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Classic Traditional American Bacon ...

Bacon Jerky (Easy, Smoked, & Crazy ...

Sauerkraut Soup Recipe

Top 12 smoked bacon recipes from across the web

The most viewed smoked bacon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Burrata With Bacon, Escarole And Ca...

Oven-baked risotto

Carbonara slice

Classic Traditional American Bacon ...

Smoked Bacon Slices

Omelette wedges

Crisp bacon & avocado toasts

Homemade Smoked Bacon

Asian-Style Bacon Recipe

Classic Traditional American Bacon ...

Bacon Jerky (Easy, Smoked, & Crazy ...

Sauerkraut Soup Recipe

The most viewed smoked bacon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine