This recipe come from CraftBeer.com click here for the original Thanks to CCB Brewer Vilija for the picture!
We made this for Cape Cod Girls Pint out pot luck …and it was A-M-A-Z-I-N-G!
We made with Cape Cod Porter – light brown sugar – and bacon that came from a locally raised pig named DOC – who was raised by our good friend Tamar Haspel from Starving Off the Land
- 1 lb thick-cut, high quality bacon
- 1/2 cup brown sugar
- 1/4 cup + 2 Tbsp beer (the original recipe calls for Dogfish Head Chicory Stout – we used Cape Cod Porter)
- Preheat oven to 400°F. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
- Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
- Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
- NOTE: Since we did not have a brush in the house, using tongs, we dripped the pieces of bacon into a container that held the sugar/beer mixture, lets it drip off and then placed back on rack. not sure it was “easier” but it worked just fine.
- Cool on wire rack for at least 1 hour before serving.