Candied Fullblood Wagyu Beef Bacon Recipes

CANDIED BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• Place bacon slices on cooling rack set over a baking sheet.
• Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
• Separate the bacon into strips and blot each dry. Spread the sugar on a large plate. Press both sides of each bacon strip in the sugar. Arrange the coated bacon on the prepared baking sheets. Sprinkle with any remaining sugar.
• Bake the bacon for 15 minutes, turn the strips over and continue to bake until golden and glazed, 15 to 20 minutes more (it will still be pliable). Remove to a rack and let cool; the bacon will harden but it won't be super crispy.

HOW TO MAKE CANDIED BACON

Steps:

• Store the bacon: Candied bacon can be kept in the fridge for a few days and reheats well in a skillet over low heat. I don't think candied bacon is worth freezing, although if you made a huge batch you absolutely could. You could just want to make sure to freeze the strips individually so they didn't stick together.

FULLBLOOD WAGYU BEEF BACON STEAMED BUNS

Steps:

• PREPARING THE DOUGH: Combine the yeast - 1 tablespoon of sugar, and 1 tablespoon of warm water. Mix until the yeast is dissolved. This is your yeast mixture. Combine the all purpose flour, salt, and 1 tablespoon of sugar in a bowl. Add the milk, warm water, oil, rice vinegar, and yeast mixture to the bowl. Knead the dough on a lightly floured surface for 10-15 minutes or until smooth. Place the dough in a gently greased mixing bowl, and cover with plastic wrap. Place in a warm area, and allow it to rise until doubled in size (takes approximately 2 hours). Once the dough has doubled in size, remove the dough from the bowl and place it on a gently floured surface. Punch the dough down. Dust it with baking powder, and knead it for 5 minutes. Then roll the dough into a log shape, about 1 inch thick. Cut the log into 16 round discs. Roll each disc out into an oval shape (1/4 inch thickness). Rub a little oil on top of the dough. Roll one end over, creating the shape of the steamed buns. Place the shaped dough on top of some parchment paper, and cover. Allow the dough to rise for another 2 hours or until doubled in size.
• COOKING THE STEAM BUNS: Place the dough/buns in a bamboo steamer on medium-high heat, and cook 5-8 minutes until fully cooked. Repeat this process multiple times until all of the steamed buns are cooked.
• PREPARING THE FULLBLOOD WAGYU BEEF BACON: Cut the strips of Fullblood Wagyu beef bacon into portions that will fit inside of the steamed buns. Place the bacon on the grill (or stovetop pan or cast iron skillet), and cook for 2 minutes on each side.
• FINAL STEPS: Brush the grilled/cooked bacon with hoisin sauce, and place it inside of the cooked steamed bun. Julienne cut the carrots and cucumber, and place them inside the steamed bun (next to the bacon). Garnish and serve with fresh cilantro and sriracha. Enjoy!