When thinking of an ingredient that elevates a dish, our minds immediately go to the meaty, smoky, and delightful taste of heaven, we mean bacon.
This piece of pork can either be crunchy or chewy, depending on your preference. It is acceptable in salads, on deviled eggs, accompanying bloody mary beverages, included in a sandwich (we see you BLT), or ordered as a side at brunch.
Today’s good eats blog post is focused solely on the best and easy bacon-infused recipes. Enjoy these at summer barbeques or during a holiday brunch. We know you will keep going to these recipes, just like us.
If you’re curious about the word infused, it’s simply soaking and extracting the flavor from the object. In this case, bacon, specifically. Keep in mind, for most of the recipes, infusing is not an instant step, it takes time and preparation.
You may ask, why would I want to infuse my alcohol? Our answer is, “why not?!”. You can drink your infused beverage neat or on the rocks, or use them as a mixer for beverages like a Manhattan, old-fashioned, or a bloody mary. For those that seek a unique adult beverage and crave the flavors of bacon, this is for you. We introduce you to the following line-up.
Bacon Infused Bourbon or Whiskey Recipe
Bottoms up, folks. This smoky and delicious bourbon-facing recipe is from Leite’s Culinaria.
Funnel; several paper coffee filters
8 ounces of smoky bacon cut crosswise into 1/4-inch (6 mm) slivers
One (26-ounce) bottle of your favorite bourbon or whiskey
- Place the bacon in a cold skillet and place it over medium-high heat on the stove or on a grill set up for direct grilling and preheated to medium-high (400°F or 204°C). Cook the bacon, stirring often, until the bacon has browned and quite a lot of bacon fat has been rendered 5 to 7 minutes.
- Remove the skillet from the heat and let the bacon cool slightly. Pour the fat through a fine-mesh strainer into a large metal bowl. Save the bacon for garnishing, noshing, or another use—oh, the options!
- Pour your bourbon into the warm bacon fat and whisk to mix, reserving the bottle and cap. Let the bourbon mixture rest at room temperature for 2 hours and then cover and place the bowl of bourbon and bacon fat in the freezer overnight.
- Remove the bourbon from the freezer. The bacon fat will have risen and congealed on the surface. Skim it off and reserve it for cooking or basting.
- Line a funnel with a paper coffee filter. Place the funnel in the neck of the bourbon bottle and strain the bourbon back into the bottle. If the paper filter becomes clogged, swap it out for a new paper filter.
- Be patient. The infused bourbon will drip slowly. It’s worth the wait.
- Recap the bottle before storing it. Your bacon-infused bourbon will, in theory, keep at room temperature for up to several weeks—not that it stands a chance of sticking around that long, natch. For a more aromatic experience, swirl the bourbon in a snifter or a wide glass before sipping.
Bacon Infused Vodka Recipe
Blow away the competition of a standard mimosa with a pumped-up vodka-based beverage with hints of bacon. This refreshing cocktail recipe is from Cooks With Cocktails.
- 1 package of Jones Dairy Farm Dry Aged Bacon (or other bacon of your choice)
- 750 ml vodka (we recommend Titos or Grey Goose)
- Jar or two with a tight lid to hold your bacon vodka
- Cook your bacon. We like to cook it by laying flat on a foil-lined baking tray in the oven for about 15 to 20 mins at 375.
- Let your bacon cool down just a bit, and then stuff it all into the jar you are making your vodka in. Resist the urge to eat all of it! Pour in all the fat and everything too. Don’t worry, the fat will be removed later.
- Pour in the vodka and close the lid on your jar or container tightly.
- Let the vodka sit in a cool place for 2 to 3 weeks.
- when you are ready to use your vodka, strain the liquid as you take it out of the jar to get rid of the fat and bacon pieces. Throw all that in the trash.
- Store your vodka in another jar, and you can keep it in the fridge if you like.
If you’re seeking a consumable meal that is family-friendly with hints of bacon, we recommend the following:
Bacon Infused Meatloaf Recipe
Straight up, this recipe is the quintessential definition of comfort food. It’s full of rich flavors and will please any crowd. We discovered this tantalizing recipe from The Cookie Rookie.
For the Topping:
- ½ cup ketchup
- ½ cup barbecue sauce Blue’s Hog Original, if possible
- 1/3 cup dark brown sugar
- ¼-½ teaspoon crushed red pepper
- 1 tablespoon cider vinegar
For the Meatloaf
- 2½ pounds ground chuck
- 12 ounces thick-cut bacon
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1/3 cup whole milk
- ½ cup ketchup
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon mustard
- ¾ cup quick oats
- 2 large eggs lightly beaten
- ½ teaspoon ground black pepper
- Heat oven to 350°F and adjust oven rack to middle position. Line a rimmed baking sheet with foil. Spray a metal rack with non-stick cooking spray and set it over the baking sheet.
For the Topping:
- Whisk all topping ingredients together in a medium mixing bowl; set aside.
For the Meatloaf:
- Par-cook the bacon in a large skillet set over medium heat just until the fat is rendered out, 5-7 minutes. The bacon should be pliable and not brown or crispy at all. Transfer bacon to a paper towel-lined plate for a few minutes, then place it in the bowl of a food processor fitted with the chopping blade.
- Pulse the bacon until it is coarsely ground, 30-60 seconds; set aside.
- Discard all except 2 tablespoons of rendered bacon fat from the skillet and set the pan over medium-low heat. Add the diced onion to the bacon fat and cook, stirring often, until the onion is translucent and has softened, about 4-6 minutes. Add minced garlic, stir and cook 30 seconds.
- In a large bowl, mix together the cooked onion/garlic mixture, milk, ketchup, Worcestershire Sauce, Dijon mustard, oats, eggs and black pepper. Let mixture rest for 2 minutes.
- In a different large bowl, combine the chopped bacon and ground chuck, mix just until combined.
- Pour the liquid mixture over the meat mixture and mix just until ingredients are incorporated. Try not to over-work the mixture or the meatloaf will be a little tough.
- Divide the mixture into two equal sections and shape each half into a loaf approximately 8x5x3-inches. Set the loaves on the prepared rack (set over the baking sheet and reshape, if needed.
- Pour half the topping mixture over each meatloaf. Cook at 350°F for 50-65 minutes or until the internal temperature reads 160°F, on an instant-read meat thermometer, and the juices run clear. Note – If the topping is browning too quickly after 25 minutes, tent the loaves with foil (don’t wrap tight to prevent burning.
- Transfer loaves to a cooling rack and let rest 10-15 minutes before slicing.
Bacon Infused Marmalade Spread Recipe
In simple terms, marmalade is a fancy term for jam. Rather than chowing down on a sweet jam such as mixed berry or citrus flavored, try a savory approach, and become enriched in the flavors of smokey bacon and caramelized onions. Top this on a crostini, burger, panini, hotdog, or mix it into your favorite buttered noodles. Our favorite marmalade spread is from delish.
- 1 lb. bacon, cut into 1″ pieces
- 1 onion, finely chopped
- 4 shallots, minced
- 2 cloves garlic, minced
- 1/2 c. brown sugar
- 1/4 c. maple syrup
- 1/3 c. apple cider vinegar
- 1 tsp. chili powder
- In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan.
- Reduce heat to medium-low. Add onion and shallots to the pan and cook, stirring often, until the onions are caramelized, about 15 minutes.
- Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes.
- Let cool before transferring to a jar. Serve with cheese and crackers. (It’s also delicious on a burger!)
Bacon Infused Syrup
Take your favorite breakfast dishes to the next level with this bacon-infused homemade syrup recipe. Pour it on top of crispy chicken, waffles, vanilla bean ice cream, or strain the bits and add a little bit to your coffee. This recipe was located from Zestuous.
- 8 slices thick-cut bacon
- 1 cup maple syrup
- Preheat the oven to 425 degrees F (220C).
- Line a rimmed sheet pan with foil. Arrange the bacon on the foil in a single layer. Bake in the preheated oven for 16-18 minutes, until crispy.
- Remove the bacon from the pan and drain on a paper towel-lined plate. Once cool, crumble 4 strips of the bacon into pieces. Break the other 4 pieces in half.
- Carefully lift the foil from the pan and pour 1 tablespoon of the bacon drippings into a small pot. Add the maple syrup and the bacon crumbles. Bring to a boil and then reduce the heat to low.
- Pour over pancakes, waffles or French toast and serve with two half strips of bacon on top.
Bacon Infused Butternut Squash Recipe
Talk about a mouthwatering dish. Think spicy, soothing, and homey. This recipe comes from Southern Living, but was located from Food.
- 6slices bacon.
- 1 large onion chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 granny smith apple, peeled and finely chopped
- 2 garlic cloves, chopped
- 4(12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash, peeled, seeded and chopped
- 1(32 ounce) container fat-free low-sodium chicken broth
- 2tablespoons fresh lime juice
- 11⁄2tablespoons honey
- 2 teaspoons salt
- 1teaspoon ground black pepper
- 1⁄8teaspoon ground all spice
- 1⁄8teaspoon ground nutmet
- 1⁄8teaspoon ground red pepper
- 1⁄4cup whipping cream
- Sour cream or zero sugar plain Greek yogurt (for garnish)
- ground red pepper (for garnish)
- Cook the bacon slices in a large pot until desired crispness.
- Remove bacon and drain.
- Reserve 2 tbsp drippings in pan.
- Crumble bacon and set aside.
- Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
- Add celery and apple to pan and saute 5 minutes.
- And garlic and saute 1 minute.
- Add squash and chicken broth.
- Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
- Process mixture, in batches, in a blender or food processor until smooth.
- (Hot mixtures will erupt out of blender if too full- believe me I know).
- Return mixture to pot.
- Stir in lime juice and next 7 ingredients.
- Simmer for 7-10 minutes or until thickened.
- Top soup with crumbled bacon and garnish with sour cream and red pepper.
Bacon Infused EVOO (Olive Oil) Recipe
Take a fancier approach to infused bacon recipes, and complete the round-up of drool worthy ingredients with the best bacon infused olive oil recipe from kipkis. We recommend using the homemade olive oil recipe on salads, sautéing with vegetables, or drizzling on top of chicken wings and a rack of ribs.
- 1 bacon strip per cup of olive oil
- 2 cups of olive oil
- Assemble the ingredients and the items needed. It’s best to have everything close at hand to work with ease.
- Fry one strip of bacon per one cup of olive oil. Remove from the heat and place on paper towel to remove excess grease.
- Chop up the cooled down, fried bacon strip.
- Pour one cup of olive oil into a bowl.
- Spoon the chopped bacon bits into the olive oil in the bowl.
- Mix thoroughly. Let sit for about 2 hours. This will allow the bacon flavor to infuse the oil.
- Strain the olive oil into a storage bottle. Label it clearly so that the cook and everyone else knows that this is the bacon infused olive oil. It is best used within a few days of making.
Prepare for your drinks and dishes to be a hit with any meat-loving guest. We can’t wait for you to try these easy and tasty infused recipes.
Happy Cooking, friends!