Peppered Bacon Knots Recipes

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CANDIED BACON



Candied Bacon image

This is a really easy breakfast item because you can put it in the oven, set the timer and forget about it while you make everything else and pull it out just before sitting down so it's piping hot.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 3

12 slices bacon, about 1/4-inch thick
Finely ground black pepper
1/3 cup light brown sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
  • Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!

JALAPEñO POPPER PIZZA



Jalapeño Popper Pizza image

All the flavors of a cheesy jalapeño popper is so much better in pizza form, with added bacon of course!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 9

4 slices bacon, diced
2 tablespoons olive oil
4 jalapeño chiles, sliced
1 Thai red chili pepper, sliced
1 shallot, sliced
1/4 cup yellow cornmeal
1 (13.8-ounce can) refrigerated classic pizza crust
1 (8-ounce) package cream cheese, at room temperature
2 cups shredded Monterey Jack cheese

Steps:

  • Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a small bowl, combine olive oil, jalapeño, red chili pepper and shallot; set aside. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Spread cream cheese evenly over the top, leaving a 1-inch border. Top with bacon, jalapeño mixture and cheese. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese has melted. Serve immediately.

SMYE'S LIGHTLY PEPPERED BACON



Smye's Lightly Peppered Bacon image

Bacon, what's not to love? How about the incredibly high salt content, cost, inconsistent flavor, and oft-questionable quality of the meat prior to the cure? Well folks, here's the solution, home-cured, home-smoked bacon from scratch. It's absolutely incredible and less than 1/3 the cost of storebought.

Provided by Smye Sarrel

Categories     Meat and Poultry Recipes     Pork

Time P1DT3h15m

Yield 40

Number Of Ingredients 11

5 pounds skinless pork belly
¼ cup brown sugar
3 ¾ tablespoons non-iodized salt
3 tablespoons paprika
3 tablespoons red pepper flakes
2 tablespoons ground black pepper
2 teaspoons pink curing salt
2 teaspoons cumin seeds
2 ½ tablespoons maple syrup
applewood chunks
hickory wood chunk

Steps:

  • Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
  • Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
  • Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
  • Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
  • Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 3.4 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 0.5 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1213.2 mg, Sugar 2.2 g

PEPPERED BACON KNOTS



Peppered Bacon Knots image

Make and share this Peppered Bacon Knots recipe from Food.com.

Provided by CrystalRN

Categories     Breakfast

Time 25m

Yield 20-25 serving(s)

Number Of Ingredients 4

vegetable oil cooking spray
1 cup honey or 1 cup maple syrup
1 1/2 lbs thinly sliced bacon
fresh coarse ground black pepper

Steps:

  • Preheat oven to 350.
  • Line a broiler pan with foil to facilitate cleanup. Position broiler rack on top and coat with vegetable cooking spray.
  • Tie each bacon slice into a loose knot and place in a single layer on prepared broiler rack.
  • Brush with honey and top with a generous grinding of black pepper. Bake until bacon is crisp and honey is bubbly, 15 to 20 minutes.
  • Transfer, honey side up, to paper towels to drain and cool. Peppered bacon knots can be held up to 3 hours at cool room temperature. Serve in a napkin lined basket.

Nutrition Facts : Calories 207.5, Fat 15.3, SaturatedFat 5.1, Cholesterol 23.1, Sodium 284.3, Carbohydrate 14.2, Sugar 13.9, Protein 4

OVEN BAKED PEPPER BACON



Oven Baked Pepper Bacon image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 12 accompaniment servings

Number Of Ingredients 2

1 1/2 pounds sliced lean bacon
2 1/2 teaspoons coarsely ground black pepper

Steps:

  • Preheat oven to 400 degrees F. Arrange bacon slices in 2 jelly roll or shallow roasting pans, overlapping the lean edge of each slice with the fat edge of the next. Evenly sprinkle pepper over bacon slices. Place pans on 2 oven racks and bake 25 minutes, switching pans between upper and lower racks halfway through the baking, or until bacon is golden brown and crisp. Transfer bacon to paper towels to drain; keep warm.

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  • Press the bacon knots into the pepper mixture, turning them over to coat as much as possible. Place the dipped knots onto a baking sheet lined with a wire rack.
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  • Combine the maple syrup and brown sugar in a bowl. Brush each knot generously with this mixture and sprinkle generously with freshly cracked black pepper.
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  • Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours.
  • Remove pork belly from bag and wash as much cure off as possible under cold running water. Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper.
  • Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
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  • Place one half of the pork belly in a jumbo (2.5 gallon) Zip-Loc bag, then rub a little more than half of your curing mixture over both sides. Add the second half of the pork belly to the bag and rub the remaining curing mixture over it.
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