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Crisp Bacon

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

Brugal Anejo RumIngredients:

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
Black Pepper

What you will need:

- Sheet Pan
– Large Plate
-Paper Towels
– Sautee Pan
– Whisk

Instructions:

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.

One Response to “Smackin-Cracklin Bacon”

  1. tittysprinkles

    very nice looking bacon, my dog will enjoy eating it out of my rhhum

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