Marinate your bacon?
- Thread starter marajo
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Cajun Cook
Senior Cook
I can't wait to see who replies. This has really peaked my interest.
SO long as it is still in slab form, sure, marinate away. I still like good 'ol apple wood smoked though.
Cajun Cook
Senior Cook
I have heard of brusing bacon slices with mustard, sprinkling them with brown sugar, and then oven frying them. Heard it was really good but haven't tried it yet.
AllenOK
Executive Chef
We do something similar at work. Lay out the bacon on a sheet pan, and sprinkle brown sugar and cracked black pepper over the bacon. MMMMMM Good eatin'!
I like the mustard idea. I might have to give that a try. Maybe a specialty sandwich. Hot ham and swiss with a mustard-brown sugar pepper bacon? Or sub out hot turkey? On sourdough? Please don't get me started!
bknox
Head Chef
I use our Cracked Pepper dry rub or just freshly cracked pepper. there is something about the bite of black pepper with the wonderfullness of bacon that I love.
Cajun Cook
Senior Cook
One of my favorite sandwiches is a bacon, pear, and arugla with a bleu cheese schmeer. Got that one from Caprial Pence's first cookbook. My first girlfriend and I use to offer that at our restaurant for lunch. That was way back when but I still make the sammy to this day.
GB
Chief Eating Officer
Cajun Cook that sandwich sounds really good!
QSis
Washing Up
Then what, Allen? You bake it? What oven temp? Do you bake it on a rack or leave it flat on the pan?
Lee
Uncle Bob
Chef Extraordinaire
Well, I just tried 3 strips of thick sliced with rind. One with just cracked black pepper. One with mustard and brown sugar, and one with cracked pepper and brown sugar! I am happy to report..they were all good!!!!
I really couldn't pick a favorite!
Miss Lee, I "cooked" mine at 400* on a cast iron griddle until done.
I really couldn't pick a favorite!Miss Lee, I "cooked" mine at 400* on a cast iron griddle until done.
Barb L.
Master Chef
They all sound good Uncle Bob, pass the plate please.
Uncle Bob
Chef Extraordinaire
I eated it all up!
Cajun Cook
Senior Cook
Thanx for beta testing Uncle Bob. I have one pack of bacon in the fridge. Gonna try it this weekend.
Uncle Bob
Chef Extraordinaire
You are welcome Cajun Cook! It was a tough job, but somebody had to do it!
licia
Executive Chef
I like the brown sugar/black pepper idea. I'll use it sometime when I'm not making breakfast in a big hurry.
YT2095
Executive Chef
I`ve done Mustard and sweet Cider, that`s always worked well, but it`s Vital to mix the mustard powder with plain water and leave it a good 20 mins before mixing it with anything else.
Twixmixy
Assistant Cook
Curing/Marinating/etc
I want to see if I can revitalize this conversation with this article:
How Does Pork Prepared in Various Ways Affect the Blood | Weston A Price
I need to know more about marinating! I don't think I'm quite set up to do curing at this point, but I'm wondering if anyone else has extensive experience marinating pork.
Let's talk!
Life-Long Cook In Training,
Janet
I want to see if I can revitalize this conversation with this article:
How Does Pork Prepared in Various Ways Affect the Blood | Weston A Price
I need to know more about marinating! I don't think I'm quite set up to do curing at this point, but I'm wondering if anyone else has extensive experience marinating pork.
Let's talk!
Life-Long Cook In Training,
Janet
afterburn25
Assistant Cook
You know I have never thought about that but adding the cayenne pepper to it does sound good.
However I would love to find a way of marinading it in something to give it that maple flavor .
However I would love to find a way of marinading it in something to give it that maple flavor .
