I tried this recipe about a week ago and found the flavor to be intensely bacon, but with a rustic sweetness that really helped pull the whole breakfast together. We managed to have leftover bacon b/c I experimented on a whole pound, which I used in homemade buttermilk biscuits the following morning. The sugary bacon flavor stood up to the dry muffin taste and we did not have leftovers that morning!
1 package SBM Bacon
1/2 cup packed brown sugar
1 tbsp cracked fennel seed
1 tsp rosemary (use a tish less if using ground)
1 tsp rubbed sage
1 tsp kosher salt
1/2 tsp white pepper
Mix all dry ingredients. Preheat oven to 300 degrees. With bacon thawed, lay flat on paper or kitchen towel and top with another towel. Press slightly to remove some of the water. Toss in the spice mixture being sure to coat everything but not pressing too hard so that the bacon releases more liquid which will dilute the rub. Take a rimmed baking sheet and cover with an oven-safe drying rack. Lay out the bacon on the rack. It’s ok if they touch a little. If there is extra spice mix rub it on any strips that look like they could use more.
Cook for about 25 minutes. Be careful if any smoking occurs as this will taint the flavor. If the bacon smokes, reduce the temp by 50 degrees and add 10 minutes of cooking time.
Remove when the edges have a leathery look and are just beginning to curl up. You can also turn the oven off and leave them in if you have other things to finish cooking.
Serve as is or on a sandwiches for breakfast. Also a great addition to BLTs.