Syrup bacon7/25/2023 Add the spherical ice cube, bacon slice, orange wheel and cherry. Shake well and strain into an Old Fashioned glass. Stir until well-chilled and then strain into a cocktail shaker. To make the cocktail: Place the bourbon, maple syrup and both bitters in a cocktail mixing glass filled with ice. In a large bowl, combine maple syrup, mustard, ketchup, brown sugar, chicken broth, Worcestershire, and garlic. If the filter backs up, replace with clean filters as needed. In a 2-quart Dutch oven, cook bacon over medium, flipping occasionally, until some of the fat is rendered and bacon is browned in places, about 7 minutes. Strain the bourbon through a triple layer of coffee filters into a second jar. Place the sprouts in a bowl and toss with the oil, syrup, bacon, salt, and pepper. Use a spoon to remove the fat and reserve for another use, such as grilled corn. Cut each sprout in half lengthwise and quarter any large sprouts discard any discolored outer leaves. Stir, then refrigerate until the fat solidifies. In a large jar, combine the bacon fat with the bourbon. Place the pan back in the oven and continue cooking for 20 to 35 minutes more. Using a spoon, spread the brown sugar mixture evenly over the bacon. Place the bacon on a wire rack on a foil lined baking pan, brush the top of the bacon with maple syrup and sprinkle on some brown sugar. Leaving the skin on the pork belly, cut against. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Remove the pan from the oven and flip the bacon slices. Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Using a slotted spoon, remove the bacon bits and save for another use. Meanwhile, in a small bowl, combine the brown sugar, maple syrup, and chipotle powder. Cook, stirring frequently, until the bacon has rendered all of its fat and turned crisp. To make the bacon-infused bourbon: Place the bacon in a large skillet over medium heat. Maraschino cherry, for garnish Instructions We prefer to use the packaed bits and pieces sold by Trader Joe’s because they tend to contain more fat than meat, which is what we want in this recipe.ġ pound of applewood-smoked bacon (see note)ĭash Peychaud’s cocktail aromatic bitters Maple syrup makes a brilliant substitute for traditional white sugar in this Old Fashioned recipe, which was created by writer Sabine Morrow and offers a nod to the version she enjoys at Iberian Pig in Decatur, Georgia.
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