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Thursday, May 1, 2014

Smoked Bacon Jerky

Smoked Bacon Jerky



Ingredients:
  • 1 Pound of Thin Cut Bacon
Procedure:
  1. Light about 25 coals and a few small pieces of your favorite smoking wood in the side box of a grill.
  2. Place the Bacon Strips directly on the grill, leaving a little space between them for the smoke.
  3. Keep the temperature inside the grill between 225 and 250 degrees for the first 30 minutes.
    1. Turn the Bacon and Switch the more cooked and less cooked Bacon 15 minutes in.
  4. Reduce the temperature to 170-190 degrees for the remaining 4 hours of the smoke.
  5. Every hour, turn the bacon and remove some of the grease with a paper towel.
    1. This step is important.
  6. You'll know you're done when the Bacon meat is a mahogany color and the fat is dry to the touch.
  7. You can store the Bacon Jerky in an airtight container for several months, but optimally, you should consume it within a month and a half.
  8. You're Done!
With a passion for Bacon and the need to consume it as often as possible. Note: This recipe works only if you follow carefully, cooking the bacon, but not crisping it at the beginning, and removing as much moisture as possible throughout the smoking process.
In this recipe, I use Cherry wood. You can use other woods such as walnut, hickory, and apple. Since this has such a long smoke time (about 4.5 hours), you will taste the wood distinctly.
Alternately, you can make this recipe in an oven. Simply cook the Bacon at 250 for about 25-30 minutes until cooked, but not crisp. Then, reduce the temperature to 180 degrees and let it dehydrate for 4 hours, occasionally dabbing the Bacon with a paper towel to remove any moisture. The Oven door should be cracked open with a wooden spoon to allow the humidity to escape.
You'll know the Bacon Jerky is ready when the fatty parts are dry to the touch and the meat is a deep mahogany color. If kept in an airtight container, the Jerky can last for up to 8 months, but I recommend consuming it in the same month it was made.

Thanks
Christian McMahon

Sunday, April 27, 2014

Chocolate Covered Bacon

Chocolate Covered Bacon



Ingredients:
  • 4 Strips Thin Cut Bacon
  • 1/2 Cup Semi-Sweet Chocolate Chips
Procedure:
  1. Crisp the Bacon fully in a pan, then let cool completely on paper towels.
  2. Microwave the Chocolate until it just starts to melt (about 1 minute), then stir until smooth.
  3. Use a Fork or spoon to carefully ladle chocolate over both sides of each Bacon strip.
  4. Let dry completely on a drying rack for about an hour.
    1. Alternately, dry the chocolate in a refrigerator for 15 minutes.
  5. You're Done.
The classic Chocolate and Bacon combination is unlike anything I could have imagined in my wildest dreams.  There seem to be no limits in the world of Bacon.

Thanks
Christian McMahon

Tuesday, April 15, 2014

Blanched Bacon

Blanched Bacon



Ingredients:
    • 1 Quart Cold Water
    • 4 Strips Thick Cut Bacon
Procedure:
  1. Put the Bacon in the Cold Water in a pan and bring to a boil.
  2. Simmer for 10 minutes then rinse off Bacon and dry.
  3. You're done.
    1. Optionally fry the Bacon over medium/low heat for 10 minutes to crisp
When a French recipe calls for Bacon, it is talking about unsalted and unsmoked Bacon.  Since this is not easy to come by in the States, you can replicate the flavor by blanching the Bacon.  This is a simple alternative to French Bacon.  This makes sure when you put the Bacon in a dish, it is not overpowering.  You may eat the Bacon after blanching or fry it up like I did in the video.  It's a completely different Bacon experience, but it gets you to appreciate the flavor of the meat over the smokiness or saltiness of Bacon.

Thanks
Christian McMahon

Sunday, April 13, 2014

Egg Cups

Egg Cups



Ingredients (per cup)
  • 1 Strip Thick-Cut Bacon
  • 1 Large Egg
Procedure
  1. Preheat oven to 350 degrees.
  2. Crisp Bacon in a pan to your liking.
  3. Transfer Bacon to a paper towel to de-grease and immediately curl into a ring in a muffin tin.
    1. See video above
  4. Crack the Egg directly into the Bacon ring.
  5. Bake for 10 minutes to make the Egg Yolk runny or 13 to make it hard-boiled.
  6. You're Done!
There may be easier ways to prepare Bacon and Eggs, but this is a fun way of making the classic breakfast dish into something more fun and more beautiful.  Alternately, line the muffin tin with Butter or Bacon Fat and make a base out of Hash Browns.

Thanks
Christian McMahon