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Our Favorite Bacon Recipes by Gooseberry Patch download in pdf, ePub, iPad

These fall off the

These recipes prove that everything really does taste better with bacon. So there is less chance for flare-ups from the grease reaching the flame. So in keeping with year-end lists and wrap-ups, we thought we would share with you some of our favorite bacon recipes.

Pork loin is very lean, so when it overcooks, as it often does, you're left with dry, flavorless, ultimately useless meat. These fall off the bone, sweet and savory, sticky ribs are like magic. Just be sure to wipe off excess fat from the glass panels after cooking, and do not let grease accumulate on the panels. Bacon-Wrapped Pork Roast with Peach Sauce Bacon makes a tasty wrapper for many foods, but when it comes to pork loin, bacon's flavor is just part of its appeal. The pork belly is great on its own, but can also be chopped up for tacos, steamed buns, sandwiches or pretty much any other recipe that calls for thick-cut bacon.

Just make sure you maintain a low temp and cook the ribs in indirect heat.

Bonus is that this recipe comes together quickly, especially if you make the salsa and ketchup ahead of time. Bacon makes everything taste better. In addition to looking really cool, it actually helps the bacon stay wrapped on the pork tenderloin and not curl up. We start with a bacon-wrapped Italian sausage, and then top it with a pineapple salsa, chili garlic ketchup and gooey Mozzarella cheese. When making bacon candy, though, it is best to use a wire rack set on top of a foil lined baking sheet.

While you can use our Commercial-style Griddle accessory to cook the bacon, just like in your favorite diner. Here are some of our favorite alfresco recipes. The radiant glass panels sit right below the grates decreasing the amount of airflow, and protecting the burners and flame. Wrapping the tenderloin in flavorful bacon shrouds this finicky cut in a layer of tasty fat that renders slowly during cooking, basting the roast and protecting it from drying out.

Pork loin is very lean

We start with a slab of fresh pork belly, and then brine it for a day or two. For proof, check out these ten bacon-loaded recipes. Next we smoke it in a cloud of beer steam. One of our favorite recipes of all time.