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Here are a few recipes for something we do every year during the holidays, Hope you enjoy it.

Maple & Brown Sugar Bacon






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  • Difficulty1/5
  • Prep time5 mins
  • Cook time30 mins
  • Serves4 - 6
  • HardwoodMaple
Your guests will go wild over this sweet, salty, and crispy treat, so make plenty. Leftovers are great on salads, or just eaten as a snack.
Ingredients


  • 1 lb. Bacon, Cold
  • 1/2 cup Pure Maple Syrup, Warmed
  • 1/2 cup, or more as needed Brown Sugar (Light or Dark)

Preparation



Line a rimmed baking sheet with parchment paper.


Arrange the bacon strips in a single layer (not touching) on the parchment paper.

Using a pastry brush, brush each strip of bacon on both sides with the warmed maple syrup, then sprinkle brown sugar evenly on both sides.

*Alternatively, put the brown sugar in a bowl, add all the maple-coated slices of bacon, and toss gently to coat. Let any excess sugar fall back into the bowl.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300F and preheat, lid closed, for 10 to 15 minutes.

Arrange the baking sheet with the bacon on the grill grate.

Cook for 30 minutes, or until the bacon browns and appears to be crisping. Remember that bacon will crisp more as it cools.

Allow the bacon to cool slightly (the sugar will be hot!) before transferring to a platter.

Serve and enjoy!


Candied Bacon


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30 to 60 min

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Candied Bacon



Ingredients

  • For the Candied Bacon:
  • 1 pound Thick Cut Bacon
  • 1/2 cup Dark Brown Sugar
  • 1/4 cup Maple Syrup
  • 1 tablespoon Dijon Mustard
  • 2 teaspoons Apple Cider Vinegar
  • 1/8 teaspoon Cayenne Pepper (or more to taste)

  • Directions
  • Salt and freshly cracked Black Pepper
  • For the Candied Bacon: Preheat the oven to 350 degrees F. Line a baking sheet with a silicon mat or foil and place a cooling rack on top.
  • Stir together the dark brown sugar, maple syrup, cayenne pepper, Dijon mustard and apple cider vinegar. Add freshly cracked pepper (about 10 turns) and a pinch of salt.
  • Add half the mixture to a baking dish and reserve the other half in a bowl. Lay the bacon, piece by piece, in the baking dish, coating both sides, then transfer to the cooling rack.
  • Lay the bacon in a single row on the rack. Place in the oven and let cook. After 15 minutes begin basting every 5 minutes until crispy, about 25 to 30 minutes total.
  • Remove from the oven and let cool on the rack for 5 minutes. Remove from the rack (or they will stick) and use, either whole or crumbled.
 

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