Sorghum Glazed Bacon
Sorghum Glazed Bacon could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. For 33 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 117 calories, 4g of protein, and 9g of fat each. From preparation to the plate, this recipe takes about 20 minutes. A couple people made this recipe, and 88 would say it hit the spot. If you have applewood smoked bacon, paprika, sorghum, and a few other ingredients on hand, you can make it. It works well as a very affordable side dish. It is brought to you by Bunky Cooks. Overall, this recipe earns an improvable spoonacular score of 9%. If you like this recipe, take a look at these similar recipes: Sorghum-Glazed Turnips, Sorghum-Glazed Baby Carrots, and Sorghum-mustard Glazed Ribs.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
4 slices thickly sliced applewood smoked bacon
1/4 teaspoon Bourbon Smoked Paprika
2 Tablespoons Pure Kentucky Sorghum
Equipment:
whisk
oven
frying pan
paper towels
aluminum foil
wire rack
Cooking instruction summary:
1. Preheat oven to 375 degrees. Blend the sorghum with the paprika in a small dish with a whisk and set aside.2. Cook bacon slices in a large skillet until the meat begins to brown slightly and the fat is still not cooked all the way through (you do not want the bacon to be fully cooked since it will cook further in the oven). Use a bacon press to keep the bacon slices flat, if you have one. Remove the bacon. Drain on paper towels, patting the excess fat.3. Place an oiled wire rack on top of a pan that has been lined with aluminum foil (this will allow for an easier clean-up). Place the bacon slices on the rack and brush both sides with the glaze. Place in preheated oven and cook for about seven to ten minutes, checking after seven minutes. You don't want the bacon to brown too quickly. 4. Before the bacon becomes completely brown and cooked, remove the pan and baste each slice again with the glaze, on both sides. Return to the oven and cook for another two to four minutes. Again, check to be sure the bacon is not browning too quickly. The sugar in the sorghum can quickly cause the bacon to burn.5. Remove from the oven and let the bacon sit until it cools. It will harden and crisp up as it cools. Use in recipes, as desired.
Step by step:
1. Preheat oven to 375 degrees. Blend the sorghum with the paprika in a small dish with a whisk and set aside.
2. Cook bacon slices in a large skillet until the meat begins to brown slightly and the fat is still not cooked all the way through (you do not want the bacon to be fully cooked since it will cook further in the oven). Use a bacon press to keep the bacon slices flat, if you have one.
3. Remove the bacon.
4. Drain on paper towels, patting the excess fat.
5. Place an oiled wire rack on top of a pan that has been lined with aluminum foil (this will allow for an easier clean-up).
6. Place the bacon slices on the rack and brush both sides with the glaze.
7. Place in preheated oven and cook for about seven to ten minutes, checking after seven minutes. You don't want the bacon to brown too quickly.
8. Before the bacon becomes completely brown and cooked, remove the pan and baste each slice again with the glaze, on both sides. Return to the oven and cook for another two to four minutes. Again, check to be sure the bacon is not browning too quickly. The sugar in the sorghum can quickly cause the bacon to burn.
9. Remove from the oven and let the bacon sit until it cools. It will harden and crisp up as it cools. Use in recipes, as desired.
Nutrition Information:
covered percent of daily need
