Garlic Roasted Slab Bacon
Yield: about 1 ½ pounds of bacon
2 pound piece slab bacon
3 heads garlic, peeled and cloves split lengthwise
Smoked paprika to coat
Dash of cayenne
6 sprigs fresh thyme
6 sprigs fresh sage
1). Use a pairing knife to make small slits in the fat side of the bacon. Press a halved clove of garlic into each slit to stud the bacon with garlic.
2). Completely coat the top (fat side) of the garlic studded bacon with an even layer of smoked paprika. Add a dash of cayenne to the top of the paprika layer.
3). Place 3 sprigs each of fresh thyme and sage onto a roasting rack placed onto a sheet pan. Place the slab of bacon directly onto the herbs on the roasting rack. Again, keep the bacon fat side (seasoned side) up. Place3 more sprigs of fresh thyme and sage onto the top of the bacon.
4). Roast the bacon in a 250 degree oven for four hours total, while rotating the pan 180 degrees every 30 minutes.
5). Allow the bacon to rest at room temperature for 30 minutes before placing it into the refrigerator to completely chill.
6). When the bacon is chilled, discard the fresh herbs, slice it as thick as you prefer,2 and serve either cold or reheat by searing it in a cast iron or non-stick pan over medium-high heat until golden brown on each side. Serve with crusty bread and dark or stone ground mustard.
Recipe by Mario J. Porreca
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