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Andrew Zimmern's Bacon "Dog" With Jalapeño Jelly And Slaw Recipe

bacon hot dog
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3.60 from 30 votes
Try this unique and feisty twist on the traditional dog. Guaranteed to impress.

Main Course


Servings: 6


Prep Time: 1 hour
Cook Time: 10 minutes


For the Jalapeño Jelly

  • 3 ounces green jalapeño peppers (about 3 medium peppers)
  • 1 ounce green serrano pepper (about 1 medium pepper)
  • ½ cup apple cider vinegar
  • 1 ½ cups sugar
  • 1 tablespoon pectin powder

For Zimmern's Slaw

  • 1 pound shredded cabbage
  • ¾ cup peeled and grated carrot 
  • 2 tablespoons minced fresh parsley
  • ¾ cup apple cider vinegar
  • 6 tablespoons safflower oil
  • 2 tablespoons sugar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons toasted and ground fennel seeds
  • 1 tablespoon Morton Coarse Kosher Salt
  • 1 teaspoon dry mustard powder
  • ½ teaspoon celery seed

For the "Dog"

  • 1 slab bacon or pork belly, uncut (about 42 ounces)
  • 6 hot dog buns
  • Butter
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Make the jalapeño jelly. Cut the stems and seeds from the peppers, and chop them into quarters. Dump them and half the cider vinegar into a blender and puree it. Add the puree, the remaining vinegar, and the sugar to a saucepan and boil for about 5 minutes, stirring often to dissolve the sugar. Whisk in the pectin until it is dissolved. Take it off the heat and skim off any foam, let it cool for about 30 minutes, and then refrigerate. When it is thick, it is ready to use.
  • Make the slaw. In a big serving bowl, mix the cabbage, carrots, and parsley and put it in the fridge. Make the dressing by combining everything else in a saucepan over medium heat. Stir until the sugar and salt dissolve. Remove from the heat, cool for about 30 minutes, and refrigerate. When the dressing is chilled, take the slaw out of the fridge and pour off any liquid. Pour about 1/2 (118ml) cup over the slaw, more if you wish.
  • Assemble the dogs. Butter and toast the buns. Cut the slab bacon into super thick strips about the width and length of a large hot dog, about 7 ounces (198g) each. Sear the strips in hot pan or on a hot direct-heat grill until they brown and sizzle. Spread the jelly on the buns, add the dogs, top with slaw, and serve.