Bourbon Brown Sugar Slab Bacon Bites Step-by-step instructions

Before you start

Before beginning, ensure that you have all ingredients measured and ready, as the cooking process moves quickly once the heat is applied. Use a sharp, heavy chef's knife to cut the slab bacon into precise 1-inch cubes to ensure they cook evenly.

Have your cocktail picks ready on a clean serving platter, and keep a heat-resistant spatula nearby to manage the bacon throughout the rendering and glazing phases.

Instructions

Preparation and Mixing

1. 1Preparation
   Cut the slab bacon into uniform 1-inch cubes using a sharp chef's knife. In a small mixing bowl, whisk together the dark brown sugar, Kentucky bourbon, maple syrup, and coarse black pepper until the sugar is mostly dissolved and the mixture is smooth.
   Look for The bacon cubes should be consistent in size for even cooking.
   Tip Keep the bacon refrigerated until you are ready to start cooking to maintain texture.

The bacon should be cut into uniform, clean 1-inch squares. The glaze ingredients must be thoroughly whisked in the bowl, ensuring the dark brown sugar is well-incorporated into the bourbon, maple syrup, and pepper. This creates a homogeneous liquid that will distribute evenly across the bacon during the final stage.

Rendering the Bacon

2. 2Rendering the Bacon
   Place the bacon cubes into a cold cast-iron skillet and turn the heat to medium-high to reach 375°F (190°C). Render the bacon for 12 minutes, turning occasionally, until the cubes are crispy and golden brown on all sides. Carefully drain the excess rendered fat from the skillet, leaving only the crispy bacon bites behind. Ensure the bacon reaches an internal temperature of 145°F (63°C) and let it rest for at least 3 minutes.
   Look for The bacon should look deeply golden and feel firm to the touch.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the skillet to ensure the bacon renders properly rather than steaming.

At the end of this phase, the bacon cubes must be crispy, golden-brown, and significantly reduced in size. The skillet should contain a pool of rendered fat, which must be carefully drained. The bacon should smell deeply smoky and savory, with no soft or undercooked spots remaining on the cubes.

Glazing and Finishing

3. 3Glazing and Finishing
   Pour the bourbon glaze over the crispy bacon cubes in the skillet. Reduce the temperature to 325°F (163°C) and simmer, stirring constantly, until the liquid reduces into a thick, sticky lacquer that coats each piece perfectly. Remove from heat and serve with cocktail picks.
   Look for The sauce should bubble vigorously and cling to the bacon in thick amber threads.
   Tip Watch the sugar closely during the final minute to prevent the glaze from burning.

The final result should be a beautifully lacquered pile of bacon bites. The glaze should have reduced into a thick, sticky syrup that coats every surface.

The aroma should be a balance of sweet caramel and sharp bourbon, with the black pepper adding a subtle background heat. Check that the glaze is not scorched before removing from heat.

Common mistakes

A common mistake is overcrowding the skillet, which causes the bacon to steam in its own fat instead of crisping properly. Another error is neglecting to drain the excess fat before adding the glaze, which can result in a greasy final product.

Finally, ensure the heat is lowered for the glazing step; high heat at this stage will cause the sugars to burn rapidly, leading to an acrid, bitter taste.

How to tell it’s done

The bacon is done when the cubes are deeply golden, crispy on the outside, and have reached an internal temperature of 145°F (63°C). The glaze should be thick, glossy, and sticky, clinging to the bacon without sliding off.

When pierced with a cocktail pick, the bacon should offer a slight resistance before giving way, indicating a perfectly rendered and tender interior.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest