Beer-Candied Bacon

Does it get better than Beer and Bacon? No, I didn’t think so.bacon

It’s been awhile since I posted a recipe, so let’s do it up right!

Drooling yet?!

I prefer baking my bacon in the oven to the stovetop or microwave (just say no to bacon in the microwave! Ick!) for a few reasons. First of all: less mess. I toss it on a baking sheet with a wire rack on top to let the grease drip onto the baking sheet, and I can walk away! Second, the awesome smell comes through the oven — but the heavy-greasy-smell doesn’t weigh the house down for the rest of the day! Also… I’ve convinced myself it’s “healthier”. It’s probably not, but for the sake of argument, let’s just say it is, ok? Ok!

Beer-Candied Bacon

1 lb thick-cut bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (go with your gut on the type of beer here — if you drink it, use it, if not… don’t!) 

Preheat oven to 400 degrees.

Line baking sheet with aluminum foil. Place a wire cooling rack on top. Place bacon on top of the rack, overlap if necessary. Place in oven and cook for 15 minutes.

While bacon bakes…
Combine brown sugar and beer in a small bowl, whisk to form a thin syrup. Set aside.

Remove bacon from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup. Return to oven and cook for 10 minutes. Remove from oven, and repeat process until bacon is to desired crispiness, and you’ve used up your glaze.

Cool on wire rack before serving.

Serve along side a good craft beer, of course!


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    Kelli Williams

    Kelli Williams

    Keeping up with 2 little girls, writing assignments, music gigs, the house, laundry, ETC, backwards, wearing ass kicking boots and a smile, without spilling my beer. Ok, ok, so I spill my beer, but my floors have never been more germ-free since I started putting a little alcohol on them. Who needs ammonia...

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