Bacon Food

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BACON



Bacon image

This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.

Provided by Dave

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time P6DT6h10m

Yield 16

Number Of Ingredients 6

4 pounds raw pork belly
½ cup packed brown sugar
¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips

Steps:

  • In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
  • Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 6.7 g, Cholesterol 81.6 mg, Fat 60.1 g, Protein 10.6 g, SaturatedFat 21.9 g, Sodium 1813.6 mg, Sugar 6.7 g

HOMEMADE BACON



Homemade Bacon image

Provided by Michael Symon : Food Network

Time 3h30m

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

Steps:

  • Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
  • Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
  • Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
  • Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
  • Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
  • Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

BACON IN THE OVEN



Bacon in the Oven image

Now you can make bacon in no time! It's easy, not messy at all and everyone loves it! Also there is no exact amount. It has a great smokey taste.

Provided by anichka20

Categories     Breakfast

Time 25m

Yield 6-8 bacon slices, 2-3 serving(s)

Number Of Ingredients 2

bacon
1 pinch black pepper

Steps:

  • First all you need to do is take the bacon and lay it down on any of the following, cookie sheet, parchment paper (not wax paper as the wax can melt and/or the paper can catch fire), or aluminum foil. We do this for an easy clean up but if you want just lay down on your baking pan. Then sprinkle the bacon with black pepper.
  • Next turn on your oven to 400 degrees fahrenheit.
  • Put your bacon in and wait about 15 min to check on it then as soon as the bacon is crispy brown or golden brown take it out and you're done!

Nutrition Facts : Calories 3.6, Fat 0.1, Sodium 0.3, Carbohydrate 0.9, Fiber 0.4, Protein 0.1

BACON PASTA



Bacon Pasta image

Make and share this Bacon Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (16 ounce) package penne
12 -15 slices bacon
1/2 cup sliced fresh mushrooms
2 garlic cloves, minced
1 cup grated parmesan cheese
2 cups whipping cream
1/2 teaspoon pepper
1/2 cup sliced green onion

Steps:

  • Cook pasta according to package directions; set aside.
  • Cook bacon in large skillet over medium heat until crisp; remove bacon; reserve 2 T.
  • drippings in skillet.
  • Crumble bacon and set aside.
  • Saute sliced mushrooms and garlic in reserved drippings 3 minutes or until tender.
  • Stir in pasta, parmesan cheese, whipping cream, and pepper; simmer over medium-low heat until sauce is thickened, stirring often.
  • Stir in bacon and green onions; serve immediately.

Nutrition Facts : Calories 1041.9, Fat 64.4, SaturatedFat 35.7, Cholesterol 201.3, Sodium 633.5, Carbohydrate 96.3, Fiber 13, Sugar 0.8, Protein 23.9

BACON CARBONARA



Bacon Carbonara image

Make and share this Bacon Carbonara recipe from Food.com.

Provided by Easy Baker

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

12 slices bacon, chopped
1/2 cup heavy whipping cream
1/2 cup grated parmesan cheese
4 large egg yolks
1 tablespoon Worcestershire sauce
1 lb vermicelli

Steps:

  • Cook bacon until crispy over medium high heat, drain and set aside, reserving 2 tablespoons bacon grease.
  • Set the pasta to boil according to the package's directions.
  • Whisk cream, Parmesan, egg yolks, and worcestershire sauce in a medium sized bowl. Whisk in the warm bacon drippings that had previously been set aside. Whisk until blended and set aside.
  • Drain pasta and return to pot. Do not rinse! The heat from the pasta will cook the egg yolks in the cheese mixture. Carefully add cream mixture and toss until pasta is well coated. Add bacon, and pepper to taste. Serve.

Nutrition Facts : Calories 946.2, Fat 51.4, SaturatedFat 21.1, Cholesterol 307.8, Sodium 824.4, Carbohydrate 87.9, Fiber 3.6, Sugar 2.7, Protein 30.8

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