Bacon Pepper Totchos With Chipotle Aioli Recipes

SMYE'S LIGHTLY PEPPERED BACON

Bacon, what's not to love? How about the incredibly high salt content, cost, inconsistent flavor, and oft-questionable quality of the meat prior to the cure? Well folks, here's the solution, home-cured, home-smoked bacon from scratch. It's absolutely incredible and less than 1/3 the cost of storebought.

Provided by Smye Sarrel

Categories Meat and Poultry Recipes Pork

Time P1DT3h15m

Yield 40

Number Of Ingredients 11

Smye's Lightly Peppered Bacon image

Steps:

Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 3.4 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 0.5 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1213.2 mg, Sugar 2.2 g

Ingredients

5 pounds skinless pork belly
¼ cup brown sugar
3 ¾ tablespoons non-iodized salt
3 tablespoons paprika
3 tablespoons red pepper flakes
2 tablespoons ground black pepper
2 teaspoons pink curing salt
2 teaspoons cumin seeds
2 ½ tablespoons maple syrup
applewood chunks
hickory wood chunk

OVEN BAKED PEPPER BACON

Provided by Food Network

Categories side-dish

Time 45m

Yield 12 accompaniment servings

Number Of Ingredients 2

Oven Baked Pepper Bacon image

Steps:

Preheat oven to 400 degrees F. Arrange bacon slices in 2 jelly roll or shallow roasting pans, overlapping the lean edge of each slice with the fat edge of the next. Evenly sprinkle pepper over bacon slices. Place pans on 2 oven racks and bake 25 minutes, switching pans between upper and lower racks halfway through the baking, or until bacon is golden brown and crisp. Transfer bacon to paper towels to drain; keep warm.

Ingredients

1 1/2 pounds sliced lean bacon
2 1/2 teaspoons coarsely ground black pepper

BACON AND PEPPER PASTA

I serve this snappy combination as either a main dish or a side dish. It gets its fresh flavor and pretty color from onions, peppers and tomatoes. - Teri Lee Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Bacon and Pepper Pasta image

Steps:

In a large skillet, cook bacon until crisp. Remove with a slotted spoon and set aside; reserve drippings. Saute onions and garlic in drippings for 3 minutes. Add peppers; cook and stir for 3 minutes. Stir in tomatoes; heat through. Add bacon and mix well. Serve over pasta.

Nutrition Facts : Calories 593 calories, Fat 12g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 494mg sodium, Carbohydrate 102g carbohydrate (15g sugars, Fiber 7g fiber), Protein 23g protein.

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, halved and sliced
2 garlic cloves, minced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small jalapeno pepper, seeded and minced
1 can (14-1/2 ounces) stewed tomatoes
1 pound linguine or pasta of your choice, cooked and drained