You’ve heard of bacon beer, now you can have your beer bacon! It’s a beautiful symmetry for the real bacon lover. I mean, you can never have too much bacon, can you?
I am posting two different appetizer bacon recipes I cooked for a party. While these are best served freshly made, both can be made ahead of time and placed in a plastic bag. Keep refrigerated until you are ready to use and then microwave on high for 30 seconds to one minute.
8-10 slices thick cut hickory peppered bacon
1 c beer (I used Squatters Orphan Abbey Belgian Style Ale)
1/2 c dark brown sugar
Place bacon in a bowl and poor beer over until submerged. Marinate in refrigerate for 1/2 to an hour.
Preheat oven to 375. Pour out beer and dredge each piece of marinated bacon into the brown sugar, rubbing on til covered. Place wire metal rack on top of a cookie sheet and bake 20-25 minutes, rotating once. Cool on paper towel for a few minutes and eat.
8-10 slices thick cut hickory peppered bacon (you can get unpeppered if you prefer)
1/3 c brown sugar
1/4 c maple syrup
Preheat oven to 375. Place metal wire rack on top of a cookie sheet. Combine brown sugar and syrup until you have a thick glaze. Place bacon in oven for 10 minutes, remove and brush glaze on top of bacon with a silicon brush. Return to oven and bake another 10 minutes. Remove and flip, brushing more glaze on. Cook for another remaining five minutes. Cool on paper towel for a few minutes and eat.
*Variation Candied Cinnamon Bacon, add 1 tsp to the brown sugar/syrup glaze before brushing on the bacon.