There was a time, when people got together and drank a lot of whiskey at once together. That amazing time was called Beer, Bacon & Bourbon. We’ve yet to recreate such an event. (Though we have bigger and badder things on the menu.)
In case you don’t remember, the first post on our party hosted at Brown Barn Cafe was highlighted in our caramel bacon recipe.
We have to say a huge thanks to Brown Barn and Susquehanna Brewery Co again for their help with this event. It was our first, and certainly not the last. Both know great taste, Brown Barn, a BYOB establishment, and Susquehanna Brewery Co. a Pittston, Pa based brewery.
Now presenting…. Chef Theresa’s winning, Whiskey Bacon recipe of the night.
Prep Time: 24 hours
Cook Time: 20 minutes
Yield: 12 slices of bacon
- 1 1/2 cup of Jack Daniel’s
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1/2 of a fresh jalapeño
- 12 slices of bacon
Whisk ingredients until well combined. Add, along with the bacon to a large freezer bag. Keep in fridge for four days, agitating the bag daily. Rinse off brine and dry before cooking. Lay bacon on cooling rack on an aluminum lined cookie sheet. Cook at 375 (in cold stove) for 20 minutes. Turn and cook bacon for 10 minutes, or until it reaches the desired level of crispness.
Once more, check these guys out!
Brown Barn Cafe
Susquehanna Brewery Co