Bacon is cured meat from the sides and belly of a pig, having distinct strips of fat and typically served in thin slices.
Broiling: Place bacon on a jelly-roll pan and cook three inches from the broiler, turning slices at least once. Drain the slices on absorbent paper towels before serving.
Pan-fry: Place bacon slices in an ungreased or lightly greased frying pan over medium heat, turning often to achieve uniform crispness. Drain the slices on absorbent paper towels before serving.
Baking: This is a great way to cook bacon for a large gathering. Preheat the oven to 400 degrees F. Lay slices on a roasting rack in a shallow pan to catch the drippings. Bake for 10 to 15 minutes.
Microwave: Place up to eight slices on a microwaveable rack or plate and cover loosely with absorbent paper towels. Cook on HIGH for six to eight minutes, re-positioning the rack every two minutes.
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Test your skills and cook up your own bacon bites with these recipes. This is just a glimpse of some of the ingenious creations that you’ll be able to taste at the event.
Bite Size Bacon Cinnamon Roll with Bourbon Glaze
– 6 Cinnamon Rolls – unbaked
– 10 Strips Bacon – cooked through but not crispy
– 3 cups powdered sugar
– ¼ cup Heavy cream
– ¼ to ½ cup Fireball Cinnamon Whiskey
– 4TBSP butter
– ½ cup brown sugar
– ½ cup Fireball Cinnamon Whiskey
– 1 cup heavy cream
– 1 cup powdered sugar
Directions: Thaw 1 package ready-to-bake cinnamon rolls. Once thawed unroll each roll and cut dough in to five sections. Place cooked bacon on unrolled cinnamon rolls pieces. Re-roll in to small bit size rolls and bake at 350 for 8 minutes. Remove from oven.
Frosting- Mix powered sugar, heavy cream and Fireball. This will make quite a bit of glaze, use for more cinnamon rolls.
Glaze- In a medium pot heat brown sugar, butter, and Fireball until lightly bubbling and all sugar and butter is melted. Wisk in the heavy cream and powdered sugar. Cook for about 10 minutes at a very light simmer until it has a nice caramel consistency. Dip the cinnamon rolls in the glaze and drizzle the frosting over warm rolls and sprinkle with bacon bits and serve.
Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil; drain and crumble. Add 1/2 sliced red onion, 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon.
Bacon Kraut Cook 8 ounces diced Canadian bacon and 1 chopped onion in olive oil. Add 3/4 cup each beer and water, and 1 pound rinsed drained sauerkraut. Simmer 20 minutes.
Bacon Reuben Spread Russian dressing on rye toast. Top with Bacon Kraut (No. 4) and Swiss cheese. Broil until melted.
Bacon-Apple Sandwiches Spread a split baguette with honey mustard. Fill with cooked bacon, sliced brie and apple, and lettuce; add salt and pepper. Slice.
Cobb Club Spread 3 slices toast with soft blue cheese and mayonnaise. Layer with grilled chicken, cooked bacon, avocado, tomato, romaine and hard-boiled egg to make a double-decker sandwich.
PB&B Sandwich peanut butter, banana and cooked bacon with white bread. Cook in a buttered skillet.