Bourbon Bacon Recipe
thick cut Duroc bacon with brown sugar bourbon glaze
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Ingredients
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Bacon
Bourbon Brown Sugar Glaze
Finishing
Method
Bacon
- 1
Prepare oven and baking sheet
Position an oven rack in the middle of the oven and preheat to 400°F (205°C). Line a rimmed baking sheet with aluminum foil for easier cleanup and place a wire rack on top of the baking sheet. The rack allows air to circulate and bacon to crisp evenly.
- 2
Arrange bacon
Lay the thick-cut Duroc bacon slices in a single layer on the wire rack, leaving small gaps between slices so glaze can caramelize around each slice. If your slices overlap, stack at most two and leave space for air.
- 3
Partially bake bacon
Bake the bacon in the preheated oven for 20 minutes. This renders fat and begins crisping the bacon but keeps it pliable so the glaze will adhere without burning.
Bourbon Brown Sugar Glaze
- 4
Combine glaze ingredients
While the bacon bakes, combine 1 cup brown sugar, 3 tablespoons bourbon, 2 tablespoons unsalted butter, 1 tablespoon dark corn syrup (or maple syrup), 1 teaspoon apple cider vinegar, and 1 teaspoon Dijon mustard in a small saucepan.
- 5
Simmer and thicken
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to dissolve the sugar. Once it simmers, reduce heat to low and let it cook 6–8 minutes until slightly thickened and glossy. Stir in 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, and 1 teaspoon red pepper flakes if using. Taste carefully; the bourbon flavor should be present but not overpowering. Remove from heat and let cool slightly for 2 minutes — it will thicken a bit as it cools.
- 6
Optional alcohol note
If you prefer minimal alcohol content, you may return the glaze to a brief higher simmer for an additional 1–2 minutes to burn off more alcohol, but be careful not to over-thicken or crystallize the sugar.
Glazing and Finishing
- 7
Glaze the bacon
After the initial 20 minutes of baking, remove the tray from the oven. Using a silicone brush or spoon, generously brush the bourbon brown sugar glaze onto the top side of each bacon slice. Return the bacon to the oven and continue baking for another 6–10 minutes, watching closely so the glaze caramelizes but does not burn. Total baking time should be 26–30 minutes depending on thickness and your preferred crispness.
- 8
Second glaze (optional)
For a deeper, sticky coating, remove the bacon again when the glaze begins to set (about halfway through the second bake), brush a thin second layer of glaze, and return for an additional 2–4 minutes until glossy and bubbling.
- 9
Rest and finish
When the bacon is richly caramelized and crisped to your liking, remove from the oven and let rest on the rack 2–3 minutes — the glaze firms as it cools. Transfer slices to a serving platter. Sprinkle lightly with toasted sesame seeds and chopped chives or parsley if desired. Serve warm or at room temperature.