Arkansas Country Rind On Slab Bacon Recipes

GREEN BEANS WITH ARKANSAS SMOKED BACON

Steps:

• 1. Remove rind from slab bacon. FYI The rind makes great Pork SKINS, Bake in 400 degree oven on a rack for about 20 minutes and they get real crisp like pork skins or rinds. Save in zip lock in freezer till you have more, & cook a bunch at a time.
• 2. Using a sharp knife, cut bacon into small pieces to be sautéed.
• 3. Add the cut pieces into a large pot that you plan to cook the green beans in. Saute until pieces are crisp tender. Then remove bacon with a slotted spoon to a platter lined with paper towel. Leaving rendered fat in pot.
• 4. Add the chopped onions & minced garlic to the rendered fat and sauté until transparent. The brown crust on the bottom of the pot is added flavor, stir until onions are almost tender about 5 minutes.
• 5. Add in green beans & bacon & bay leaf and almost cover the top of beans with water. Cook about 10 minutes over medium high heat.
• 6. While beans are cooking prep and cut the carrots and add to pot, stir to mix, add in steak seasoning & any other spices if desired. Cook until tender or as desired about 15 minutes more for me.
• 7. Taste and add additional spices if desired. Can drain liquid if desired before serving or serve the pot liquor with the green Beans over corn Muffins if desired. In the South We would pour the pot liquor over the corn Bread or muffins & eat it. Enjoy.

WHISKEY & MAPLE GLAZED SLAB BACON

Steps:

• 1. Preheat oven to 350. Line a Jelly Roll pan with foil for easy clean up. Place slab of bacon in center of pan, fatty side up. With a sharp knife cut cross every 1", about 1/2" deep..Then turn and cut across again, so it looks like tic tac toe, only with a lot of lines...
• 2. Drizzle maple syrup over top and rub in, you want it to get in those cuts. Then repeat with 1/2 cup whiskey glaze. Cover tightly with foil and bake for one hour. Remove from oven, reduce heat to 325. Turn slab over...brush or drizzle 1/2 cup or so of whiskey glaze over top, cover again with foil and bake another hour.
• 3. Remove from oven, allow to rest 10 minutes, remove foil, slice as desired (I did approx 3"x1" pieces), place in skillet over medium heat, drizzle with more glaze to coat all sides and warm through, sauce will thicken and caramelize as it heats. Be careful not to burn. Serve as desired. I served over polenta with a little dish of more whiskey sauce for dipping. ENJOY!!!
• 4. POLENTA: 3 c milk, 1 1/4 c cream, 1/2 c butter, 1 1/2 tsp sea salt, 1 Tbsp sugar, 1 1/2 c corn meal... Butter or spray a 9x13 pan, set aside. In a large saucepan over medium heat, bring milk, cream, salt and sugar to a boil, stirring occasionally. When it starts to boil, slowly sprinkle in corn meal while briskly whisking the whole time, until all corn meal has been incorporated. Continue to whisk until thickened. Then pour into prepared pan. Set aside to cool. When cool cut into servings. Warm slightly before serving. May be stored in refrigerator for up to a week.