Scrap Iron Chefs Bacon Recipes

SCRAP IRON CHEF'S BACON (HOMEMADE BACON)

Steps:

• In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil.
• Stir to dissolve the sugar.
• Pour into a large container with the remaining water, and the apple cider.
• Place in the refrigerator and cool to 40 degrees F.
• Press the black pepper into the pork belly.
• Once the brine has cooled place the peppered pork belly into the mixture until completely submerged.
• Refrigerate for three days.
• After three days have passed, remove the pork from the brine and pat dry with paper towels.
• Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
• Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
• Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
• Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
• Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
• Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
• Remove from rack and drain on paper towels.
• Enjoy.

BACON CHEESEBURGER SLIDER BAKE

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.