Bacon is my comfort food. I know, I know, everyone loves bacon, so why is it so special to me in particular? What makes my love affair with bacon so doggone special? Our torrid affair began early in life, when I spent days home with my Mom, before I was old enough to go to school. While my brother Matt was busy learning his ABC’s at Oldtown School, my Mom and I would spend our days making BLT’s. I’m fairly certain that we did other stuff too, but compared to making BLT’s, how exciting could those things have been? Those bacon-laden sandwiches of my youth were pretty much the cure for everything, and they still are. Whenever I’m feeling the blahs, or just in the need of a little comfort, I always turn to a BLT to make it better. There isn’t an owie or an ouchie that bacon can’t cure. Add brown sugar, maple syrup, preserves, and a touch of heat to that bacon, and we’re talking about some serious medicine for whatever ails you. To Hell in a hand basket with that ol’ apple-a-day nonsense. I’ll take bacon any day.
- 1/4 Cup Light Brown Sugar
- 2 Tablespoons Grade B Maple Syrup
- 2 Teaspoons Dijon Mustard
- 1 Teaspoon Preserves
- 1/2 Teaspoon Cream Style Horseradish
- 1/2 Teaspoon Kosher Salt
- 1 Pound Thick-Cut Bacon
- Preheat oven to 350 degrees.
- Line a cookie sheet with tin foil, and then place a wire baking rack on top of the foil; set aside.
- Whisk together all ingredients, except for the bacon, in a large mixing bowl.
- Add the bacon, and then smooth it around with your hands, just until all of the bacon is covered with the mixture.
- Lay each slice of bacon on the baking rack, making sure the bacon slices do not touch.
- Bake for 25 minutes.
- Allow to cool on the rack for 5 minutes before removing.
- Use your favorite preserves in this recipe. I used St. James Winery Blue Blazes Blueberry Jalapeño Preserves, so I only used 1/2-teaspoon of cream style horseradish. Increase the amount to 1-teaspoon if you want your bacon to have an extra kick.
- You can substitute Grade A Maple Syrup in this recipe if you don’t have Grade B on hand, but you will lose some flavor.
- If packaging this bacon for later use, make sure to layer the bacon between sheets of parchment paper.
- Double this recipe. Trust me.
- Add 1/2-teaspoon of whiskey to the mixture.
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