Neuske’s® Double Smoked Bacon
Neuske’s® Double Smoked Bacon
By John Scroggins Guest Contributor |
October 12, 2018 3:35 pm
Bacon continues to be one of the hottest sweet-savory flavors around. You know when it shows up in vodka, it’s gone mainstream and is no longer a fad.
Michael Jordan’s Steak House offers a delicious Double Smoked Bacon appetizer made with Neuske’s brand bacon. Nueske’s is a family buisness that began in 1933 in northern Wisconsin and is known for selling select meats with just the right combination of leanness and tenderness, perfected spice blends and curing.
This recipe for Neuske’s Double-Smoked Bacon is another in our series shared by Chef Kyle Beausoleil of Michael Jordan’s Steak House , located in the Mohegan Sun in Uncasville, Connecticut.
Because he’s in Connecticut, Chef uses Connecticut Maple Syrup in his recipe as well.
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4 cups
Connecticut Maple Syrup
0.5 ounces
cracked black pepper
1
bay leaf
0.25 ounces
fresh thyme
5 pounds
Neuske’s slab bacon (or comparable slab bacon)
1
Place all ingredients in a sauce pan and bring to a slow boil. Reduce heat to low simmer and allow sauce to reduce by half. Strain and Cool.
1
Cut bacon into 2.5 ounce portions.
2
Cook on sheet pan with baking rack in the oven at 275 degrees F for 2.5 hours.
3
Remove from oven and set aside.
1
Sear each portion of bacon until slightly crisp on both sides; four pieces to a serving.
2
Toss the seared bacon in the Maple Glaze. Place under broiler for about 1 minute for each side or until the glaze caramelizes.
3
Shingle each piece on a plate and finish with fresh cracked pepper.
John Scroggins
As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes.
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