Peppered Bacon Wrapped Turkey Pub Sandwiches Recipe 455 Recipes

BACON-TURKEY SUBS

Steps:

• In a small bowl, mix mayonnaise and basil. Cut French bread horizontally in half; spread cut surfaces with mayonnaise mixture., Layer bottom half of bread with turkey, cheese, apple and bacon; replace top of bread. Cut into 8 slices.

BACON-WRAPPED TURKEY

Steps:

• Add 2 cups water to pan. Roast, uncovered, until bacon is lightly browned, 25-30 minutes. Reduce oven setting to 350°. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer. Cover loosely with foil if bacon browns too quickly., Remove from oven. Cover and let stand for 15 minutes before carving.

SMYE'S LIGHTLY PEPPERED BACON

Steps:

• Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
• Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
• Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
• Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
• Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.

PEPPERED BACON WRAPPED TURKEY PUB SANDWICHES RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Line large cookie sheet and 15x10x1-inch pan with Reynolds® Parchment Paper. Separate dough into 8 biscuits.Place green onions in pie plate or dish. Brush top of each biscuit with water; press tops into green onions. Place 2 inches apart on large cookie sheet, onion sides up. Bake 14 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack. Increase oven temperature to 400°F. Meanwhile, in small bowl, mix mayonnaise, garlic powder and 1/4 teaspoon pepper until well blended; refrigerate. Cut each turkey tenderloin in half crosswise to make 8 tenderloin steaks. Wrap 2 slices of bacon in crisscross pattern around each steak. Place 2 inches apart on 15x10x1-inch pan. Bake 28 to 30 minutes or until juice of turkey is clear when center of thickest part is cut (165°F) and bacon is cooked. Set oven control to broil. Split biscuits. Place biscuit halves, split sides up, back on large cookie sheet. Sprinkle split side of each of the 8 biscuit tops with 1/4 cup cheese. Broil with tops 4 inches from heat 1 to 2 minutes or until biscuits are toasted and cheese is melted. Spread garlic-pepper mayonnaise on split side of each of the biscuit bottoms; top with turkey steak and biscuit top.

OVEN BAKED PEPPER BACON

Steps:

• Preheat oven to 400 degrees F. Arrange bacon slices in 2 jelly roll or shallow roasting pans, overlapping the lean edge of each slice with the fat edge of the next. Evenly sprinkle pepper over bacon slices. Place pans on 2 oven racks and bake 25 minutes, switching pans between upper and lower racks halfway through the baking, or until bacon is golden brown and crisp. Transfer bacon to paper towels to drain; keep warm.