BROWN SUGAR BACON
Steps:
- Preheat the oven to 400 degrees F. Position racks in the top and bottom of the oven. Line 2 rimmed baking sheets with foil and set cooling racks into the baking sheets.
- Using your fingers, crumble together the brown sugar, smoked paprika and several grinds of black pepper on a plate. Dredge the bacon on both sides in the brown sugar mixture, rubbing so the sugar adheres. Arrange the slices on the racks without touching.
- Bake until the bacon is crisp and caramelized, flipping the slices and rotating the baking sheets from top to bottom halfway through, about 20 minutes total. Let the slices cool on the racks, turning once or twice so they don't stick.
COFFEE AND BROWN SUGAR BACON
Steps:
- 1. Preheat oven to 375°. Line a rimmed baking pan with parchment or waxed paper and set a flat rack on top. 2. Lay bacon strips on rack, overlapping slightly if needed. Sprinkle top of strips evenly with ground coffee. In a small bowl, combine brown sugar and brewed coffee, stirring just to blend to a paste. Brush top of strips with half of sugar mixture. 3. Bake 15 minutes. Turn bacon over and brush with remaining sugar glaze. Bake until crispy, 10 minutes more.
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- Bake 15 minutes. Turn bacon over and brush with remaining sugar glaze. Bake until crispy, 10 minutes more.
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- Preheat oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray.
- In a large bowl, beat together ½ cup melted butter, sugar, and 1/2 cup brown sugar. Add eggs, vanilla, and milk. Mix to combine. Scrape sides of bowl as needed.
- In a medium bowl, mix together the flour, baking powder, salt, and 1/2 teaspoon cinnamon. Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared baking dish.
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- Rinse and pat the pork belly dry. Trim any scraggly edges so the pork belly forms a neat rectangle. Save the scraps for homemade sausage, if desired. (Who in his right mind doesn’t desire sausage?)
- In a medium bowl, mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess.
- Using your hands, slather the mixture all over the pork belly, turning to coat all sides. Slip the floppy belly into a large resealable plastic bag and seal it. Fit the belly, in its bag, into a baking dish and then slide the whole thing into the fridge. Refrigerate for 7 days, making sure to flip the bag and massage the liquid that accumulates in the bag into the pork belly once a day.
- After 7 days, remove the pork belly from the bag, rinse it thoroughly under cool running water, and pat it lightly dry. Set up your smoker, charcoal grill, or gas grill for hot smoking using sawdust, chips, chunks, pellets, or bisquettes.
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- Add onions and shallot to pan and cook until they begin to caramelize, approximately 15 minutes. (Keep the onions covered while cooking so they release a lot of juice.)
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- Add water, bourbon, and thyme and cook 10-15 minutes until thick. Turn off heat and stir in balsamic vinegar. Add salt and pepper to taste.
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- Preheat oven to 375°. Line a rimmed baking pan with parchment or waxed paper and set a flat rack on top.
- Lay bacon strips on rack, overlapping slightly if needed. Sprinkle top of strips evenly with ground coffee. In a small bowl, combine brown sugar and brewed coffee, stirring just to blend to a paste. Brush top of strips with half of sugar mixture.
- Bake 15 minutes. Turn bacon over and brush with remaining sugar glaze. Bake until crispy, 10 minutes more.
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