How To Cook The World's Greatest Bacon
A collection of the best bacon recipes of all time.
Let's face it: bacon is delicious. It's mouthwateringly, disgustingly, amazingly, perfectly delicious. No matter if you're eating it alone, crumbled, wrapped or fried... it's going to make your mouth water.
Today, we're sharing five bacon recipes that will really get you going. When you're done reading, don't forget to let us know which ones you want to try in the comments below! After, go ahead and SHARE this article with your friends and family who also love their bacon.
TURBACONDUCKEN... Turducken Wrapped In Bacon
It all started with a dream…and a whole bunch of bacon. Five pounds of bacon to be exact. For some variety we used three types of bacon, including Rocco’s Country Peppered Bacon for the decorative topping.
We used a 15 pound turkey, a small duck, and a pre-cut whole chicken. We consulted the internet for a turducken recipe and hoped for the best.
We started by wrapping the chicken pieces in bacon.
Then we split the duck into two halves…
…and wrapped the duck halves in bacon.
At this point the chicken and duck started looking pretty big, so we test fit the pieces into the turkey. There wasn’t any room to spare but we managed to get all the pieces in there.
Then we wrapped the turkey in bacon and the feast was ready for the oven.
We cooked the birds in a roaster oven on low heat. Cooking took all day but the results were worth the wait.
The cooked concoction looked mouth-wateringly good after pulling it out of the oven.
Some of the bacon shifted during cooking, but overall the bacon held together quite well after an entire day in the oven.
The final product was moist and absolutely delicious. We used no seasoning whatsoever. The bacon gave the poultry just the right hint of salty goodness. The perfect holiday meal for bacon lovers everywhere!
-- Corey James from BaconToday.com
BACON BOURBON CHOCOLATE CHUNK COOKIES
3/4 pound center cut thick bacon, 1/2-inch diced 2 1/2 cups Gold Medal® All-Purpose Flour 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon baking powder 1/2 cup unsalted butter, at room temperature 1/2 cup reserved bacon fat, chilled 3/4 cup granulated white sugar 3/4 cup packed brown sugar 3 Tablespoons Maker's Mark® Bourbon 1 teaspoon vanilla extract 2 large eggs 8 ounces dark chocolate, chopped (I used Hershey's dark chocolate bars)
In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You'll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified.
Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate (hint: if you want your cookies to look really pretty, save a few bacon and chocolate pieces to add to the top of each cookie dough blob before baking). Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart.
Bake 9 to 11 minutes, or until the cookies are lightly browned. Let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely.
Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.
WHISKEY, CARAMEL, MARSHMALLOW AND BACON BARK
Makes 1 8×8 pan | Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.
16 oz of semi-sweet chocolate
4 cups of mini marshmallows ¼ cup whiskey 1 cup caramel (recipe follows) 1 cup of spiced bacon crumble (recipe follows) Instructions:
Place chocolate in a bain marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. (See picture). Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)
Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.
16 oz bacon 1/4 cup sugar 4 tablespoon water 1 egg white 1/4 teaspoon black pepper 1/8 teaspoon cayenne 1. Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F.
Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup.
Add egg white to a bowl and beat until fluffy and foamy. Add in black pepper and cayenne. Whisk to combine. Add in crumbled bacon and toss to coat.
Spread coated, crumbled bacon on a parchment lined bakesheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.
1 cup sugar 4 tablespoons water 4 tablespoon butter 7 tablespoon heavy cream Instructions:
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
If you are gifting this, best to keep it whole and let the recipient dive in and cut it as they go. But if you decide to cut it up and box it, make sure to place a sheet of parchment between each layer. Bark can be kept at rooom temperature for up to two days. You may have more caramel then you need, so keep the leftover in a jar to use in or on another dessert. To keep a nice sharp edge while cutting the bark: (1) Use a really sharp knife and press the blade’s tip into the bark and then bring the remainder of the blade down into the bark. Depending on the kind of knife you use, most blades are shaped at an angle, so don’t bring the knife down in one push, the uneven pressure will crack the bark. (2) After the bark has set in the refrigerator bring it to room temperature before cutting. This will soften the chocolate and make for easy cutting. If the bark starts to split or start to chip off as you cut, the bark is still too cold to cut.
BACON WRAPPED CHEESE STUFFED JALAPENOS
I have found the easiest way to make these is to cut the cap off of the pepper and remove the gill and seeds with a skinny knife by sticking it carefully inside the pepper. I tried to make sure I got as much of the gill and seeds out of these as possible. It still came out to be a game of pepper roulette...some were hot...some were not. But they were still super yummy!
Once you cut the lids off and get the core out, stuff them with your favorite cheese. I used super sharp cheddar. Then wrap each with a slice of bacon and use a skewer to stick through the cap to hold it in place and hold the bacon on. It helps to freeze them for about 15-20 minutes. This keeps the cheese from melting out while they are grilling. Just grill them until the bacon is cooked. I usually turn them a couple of times carefully while they are grilling. I have done them over charcoal and gas. Both work great!
PEANUT BUTTER BANANA BACON FRENCH TOAST
French Toast Sandwich 8 Challah Bread Sliced 1 16 Slices of Bacon 2 Bananas Sliced 1 cup Crunchy Peanut Butter
Batter 2 Eggs 1/2 cup Buttermilk or Milk 1 tablespoon Cinnamon 1/4 teaspoon Nutmeg 1/2 teaspoon Salt 1 teaspoon Vanilla
Step 1 For the batter, combine the eggs, milk, cinnamon, nutmeg, salt and vanilla in a shallow bowl or pan. Something easy to soak the bread in after it is stuffed. Step 2 Dredge each piece of bread in the egg mixture on each side. You might want to let the bread sit in the egg mixture for a minute to allow the bread to soak up the deliciousness.
Heat a large skillet and melt 2 tablespoons of butter. Cook each slice on each side for about 4-5 minutes and when the bread is golden brown. Work in batches. Dredge the next slice when the first slice is completed and put in the skillet to cook. Step 3 Brown & crisp the bacon in a separate pan. Use a paper towel to absorb excess oils and fat. Step 4 Assemble your french toast sandwich. Layer in between two pieces of French Toast , peanut butter, bacon & sliced bananas. Enjoy!