BourbonBlog.com brings you what could be the best bacon you’ll ever eat…simply add a little Rum to your morning!
Here’s our own recipe for “Smackin-Cracklin Bacon” below.
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Smackin-Cracklin Bacon Recipe
Recipe by Stephen Dennison
2 oz. Butter
2 oz. Brugal Añejo Rum (or other Dark Rum)
3 Tbsp. Sugar
10 Pieces Thick-Cut Bacon (we used hickory-smoked)
Food Release Spray
What you will need:
- Sheet Pan
- Large Plate
- Sautee Pan
Lay out bacon on sheet pan. Bake in 300d oven. Cook until still soft, almost crispy, approx 10-14 minutes. Remove from oven. Place on paper towel-lined plate. Pat dry.
In sauté pan, add butter and rum. Melt on medium heat until incorporated, whisking occasionally.
Add sugar and whisk until fully incorporated. Reduce heat to low. Add bacon, taking care not to over-crowd the pan. Allow bacon to sit in the glaze for 2 minutes. Remove and place upon the sheet pan, wiped free of excess bacon fat and sprayed with food release. Do not allow the bacon slices to touch each other!
Pepper, to taste.
Allow to set for at least 3 minutes prior to serving.
Article written and recipe created by BourbonBlog.com’s Beverage Consultant Chef/Mixologist Stephen Dennison.