Maplebakedbacon Recipes

MAPLE-CANDIED BACON

Steps:

• Preheat oven to 400 degrees F.
• Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
• In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
• Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.

MAPLE-GLAZED BACON

Steps:

• Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.

MAPLE BAKED BACON

Steps:

• Heat oven to 400 degrees.
• Place a large wire rack on top of a large jelly-roll pan.
• Place bacon strips on top of wire rack.
• Drizzle maple syrup over bacon pieces.
• Bake in oven for approximately 20-30 minutes.
• Remove and let stand for 5 minutes before serving.

MAPLE-ROASTED BACON

Steps:

• 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; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

MAPLE BACON BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Add sour cream, eggs, yolks, vanilla and yeast mixture; stir to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover., In a small bowl, combine melted butter, maple syrup and flavoring. Spread over each square to within 1/2 in. of edges. Sprinkle with brown sugar, bacon and raisins. Roll up each square jelly-roll style; pinch seams to seal., Place on a parchment-lined rimmed baking sheet. Cover and let rise until nearly doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 35-40 minutes. Remove from pan to a wire rack to cool.

MAPLE BAKED BEANS

Steps:

• Sort and rinse beans; place in a 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven; cover with remaining water. Bring to a boil; reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid. In a 2-1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Cover and bake at 325° for 2-1/2 hours or until tender. Stir occasionally; add reserved bean liquid, if necessary.

YUMMY MAPLE BACON CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
• Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
• Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.

MAPLE CANDIED BACON

Steps:

• Preheat your oven to 350°F.
• Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.
• In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well.
• Add the bacon to the bowl and toss gently with your hands. Make sure that all of the slices are evenly coated.
• Place the bacon in a single layer onto the wire rack.
• Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient!
• Remove from the oven and cool for 5 minutes on the rack. Don't let them sit too long or else they will stick.
• Once cool enough to handle, you can break the bacon into chards (you'll have about 32 pieces). Alternatively, you can leave them whole.
• Serve at room temperature.

MAPLE-GLAZED BACON FOR THE FAMILY

Steps:

• Heat oven to 425 degrees. Place bacon on a wire rack, and set the rack over a baking pan. Brush maple syrup on each bacon slice.
• Bake 5 minutes; brush again with syrup. Bake 5 minutes more, or until tops are browned. Flip, brush with maple syrup, and bake, brushing again after 5 minutes, continue baking until bacon is well browned and glazed, about 25 minutes total. Serve.

MAPLE-CURED CANADIAN BACON

Steps:

• Stir together water, salt, brown sugar, Instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add maple syrup and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
• Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
• Rinse pork and pat dry, then discard brine.
• Prepare grill and smoke bacon:
• Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack. Add 6 cups hardwood sawdust to pan.
• Light 5 briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
• When sawdust begins to smolder, replace top rack and arrange pork pieces on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F, light 1briquette and add to sawdust.)
• Smoke pork, adding 1 cup sawdust to roasting pan and stirring with tongs every 11/2 hours to ignite unburned sawdust, 8 hours. Cool completely, then chill, wrapped in plastic wrap, until ready to use.
• Cut finished bacon crosswise into 1/8- to 1/4-inch-thick slices (or roast whole; see cooks' note, below) and fry in a nonstick skillet over moderate heat, turning, until browned. Transfer to paper towels to drain.
• Available at The Sausage Maker (888-490-8525).