21 August, 2015
Maple Whiskey Candied BaconComments : 2 Posted in : alcohol, bacon, food, foodie, funny, humor, snack, Uncategorized, whiskey on by : Jeanette Schramm
Ask just about any man. What are two of the best “guilty” (yeah right) pleasures of the food world, and they’ll likely tell you booze and bacon.
This recipe was originally for beer candied bacon, but whiskey works well, too. Especially when that whiskey is Jim Beam maple whiskey. The end result is a crunchy piece of bacon, candy-coated in what tastes like maple syrup, but with a slightly woodier taste. If you wanted to make maple bacon, just swap out the brown sugar and whiskey for real maple syrup (no Aunt Jemima; that’s not maple syrup, that’s corn syrup) and glaze away just as you would with the whiskey.
But enough chatter — let’s make bacon!
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp whiskey
I separated out my package of bacon into four ~1/4 pound servings and stuck them in the freezer, so I cut the recipe to a quarter of the original to get:
1/4 lb bacon
2 tbsp brown sugar
1 1/4 tbsp whiskey
So, here’s how we do it. First, we have to taste test the whiskey, of course — just a sip! Okay, now that we’re sure our food will be safe to eat, preheat oven to 400 degrees. In a small bowl, combine the brown sugar and the whiskey, whisking well to form a thin syrup before setting it aside.
Either grab a slotted pan (one with a grease trough below, like I’ve used before to make meatloaf) and line the bottom with tinfoil. If you don’t have one of those pans, I would recommend getting one, but in the meantime, line a rimmed baking sheet with tinfoil and place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping them if necessary. Pop them in the oven and cook for 10 minutes.
After those 10 minutes are up, remove the pan from the oven and brush one side of the bacon with the whiskey syrup. Flip the strips of bacon over and coat the other side with the syrup as well. Pop the pan back in the oven and cook for 10 more minutes.
After the second round of 10 minutes, remove from the pan from the oven again, and repeat the process, and again another time or two more, until the bacon is crispy, browned, and you’ve used all the glaze. After my test run, I wouldn’t recommend putting them in for more than three sets. I made the last set 5 minutes instead of 10 and that was pretty much perfect.
Let the bacon cool either on the wire rack or between layers of paper towel until cool before serving and enjoy!
If you somehow manage to not eat all of the bacon in one sitting, you can store it in the fridge (I kept it upright in a glass, so it didn’t get soggy in a Ziploc bag). I also found it easiest to clean the pan if I moved the bacon off of it as soon as it was cool enough to touch and then immediately taking the pan over to the sink and cleaning it. That way, the grease and sugar didn’t have time to dry on and get even more stuck.