Mmm Bacon Recipes

"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon."The Far Side cartoonist Doug Larson

Bacon is among the world's most beloved foods. Its incredible flavor can convert vegetarians into meat eaters. Cultures around the globe have developed all kinds of bacon from British rashers to Italian guanciale to Spanish tocino. In fact, at one time, the word "bacon" meant pork of any type, which could be why various types of bacon come from several parts of the pig, including the belly, jowl, back, and shoulder.

Although all bacon is cured with salts, flavoring it with smoke is a matter of cultural preference. North American and northern European bacons tend to be smoked, while Italian, Spanish, and southern French bacons are more often simply cured and flavored with herbs and spices. Either way, the salty, meaty flavor of bacon fat enhances all kinds of dishes. Bacon has long been used to add succulence to lean roasted game meats, either by wrapping small birds in bacon (barding) or inserting lardons of bacon deep into the flesh of a haunch to be roasted (larding). Wrapping grilled fish and shellfish in bacon also adds moisture and richness to the lean flesh of seafood.

Some bacons are dry cured and some are wet cured. Dry curing draws about 40% of the moisture out of fresh bacon, concentrating its flavor, setting its color, and softening the fat. Although a few types of artisanal bacon are dry cured for several weeks, all industrially produced bacon is wet cured quickly in brine. The brine is injected into the bacon with a set of fine needles, and the brine increases the weight of the bacon by about 10%. That's why commercial bacon labels say "water added." After a few hours of brining, commercial bacon is smoked and packed. Although brine cured bacon has a salty, smoky flavor, it is not nearly as deep and concentrated as the flavor of bacon that is dry cured.

The bright pink color of bacon develops during curing because nitrites in the curing mixture forms nitric oxide that converts the hemoglobin pigment in the meat to pink nitrosomyoglobin. Nitrite also flavors the bacon, protects the fat from rancidity, and inhibits the growth of botulinim bacteria. It also has been linked to possible cancer-causing nitrosamines that develop when nitrites combine with proteins during digestion or when bacon is fried at high temperatures. For that reason, U.S food regulations limit the amount of nitrites in bacon to 0.02%. The addition of ascorbic acid or sodium erythorbaye reduces nitrosamine formation. Nitrite-free bacon has become increasingly available. It tastes a bit different from traditional bacon and its lean meat parts tend to look brown rather thank pink.

If you really love bacon, make it at home. It is so easy and costs much less than buying commercial bacon. Here are our favorite recipes for making bacon and for enjoying it in all kinds of different dishes from bacon cheeseburgers to bacon wrapped shrimp.  

bacon on the grill
Making bacon from scratch at home is easy and the results are much better than grocery store bacon. Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. It is a simple two-step process: Curing and smoking. read more
Bacon Dog Sandwich with Jalapeno Jelly and Slaw
Here's the craziest "hot dog" ever, made of pure bacon spiced with jalapeño jelly and topped with crisp, sweet and sour slaw. This mouthful of joy could only come from the creative mind of the world's best traveled chef, Andrew Zimmern. It's perfect any time you want to wow the crowd at your BBQ and grilling cookout. read more
Grilled Candied Bacon Bread Bowl
Make breakfast even better with this recipe for grilled breakfast bread bowls with candied bacon, egg, and cheese. Crusty rolls are hollowed out then filled with a slice of candied bacon, an egg, and grated cheese. The bowls are then smoked on the BBQ grill for an out-of-this-world breakfast bowl. read more
canadian bacon
Fans of Canadian bacon will rejoice this recipe for making flavorful smoked pork loin at home. Making Canadian bacon or back bacon is more like curing a ham than making American bacon. Order boneless loin (not tenderloin) if you want to make this. Irish bacon is made like Canadian bacon but without the smoking step. read more
candied bacon
Bacon, American bacon, British bacon, Canadian bacon, buckboard bacon, lardons, guanciale, and pancetta are all defined in this article. read more
cookstons bacon wrapped shrimp
Create an grilled bacon wrapped stuffed shrimp appetizer with only five ingredients thanks to this award winning recipe courtesy of pitmaster Melissa Cookston. Cookston won the 2012 Kingsford Invitational by taking first place in five categories including this delicious bacon wrapped stuffed shrimp recipe. read more
Jalapeno Bacon Cheddar Burger
Experience a flavor explosion with this recipe for a sweet and spicy jalapeno bacon cheeseburger. A perfectly grilled burger patty is topped with sharp cheddar cheese, pickled jalapenos, crispy fried onions, thick cut bacon, and homemade balsamic ketchup. Layer it all on a pillowy pretzel bun for pure burger nirvana. read more
Bacon Jam Burger
Sweet and savory homemade bacon jam is the star of the show in this delicious burger recipe. If you’ve never had bacon jam, get ready for sweet and savory flavor bliss. This ultimate grilled bacon cheeseburger features a rich and flavorful bacon jam spiked with bourbon, a juicy reverse seared patty, and Swiss cheese. read more
Cheese Stuffed Bacon Wrapped Hot Dogs
Stuffed with cheese then wrapped in bacon, this grilled hot dog recipe is a sure fire hit at any backyard bash. Inspired by Chicago's famed francheesie, our recipe skips the traditional deep frying in favor of the grill for a crisp bacon shell and deep smoky flavor. read more
jalapeno poppers
A cheesy appetizer with a kick, this easy recipe is sure to please, and the smoked version is better than the fried version. This appetizer is a big hit with people who like a little bit of heat in their food, but you can remove most of the heat to accommodate wimps if you wish. read more

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bacon lattice weave

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