Maple & Bourbon Nueske's Bacon Recipe

Soak and pickle mustard seeds

In a small saucepan combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon turmeric (if using). Bring to a gentle simmer over medium heat, stirring to dissolve the sugar and salt. Remove from heat and stir in 1/4 cup yellow mustard seeds. Let cool to room temperature, then transfer to a jar and refrigerate at least 2 hours or overnight for best flavor. Reserve refrigeration until serving.

Prepare vegetables

Finely shred the green cabbage and place in a large bowl. Julienne both apples (leave skin on for color) and the carrot; add to the cabbage. Add sliced green onions and chopped parsley.

Make dressing

In a small bowl whisk together 1/4 cup mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 3/4 teaspoon salt and 1/2 teaspoon black pepper until smooth and emulsified.

Toss slaw

Pour the dressing over the cabbage-apple mixture and toss gently to coat evenly. Taste and adjust seasoning with additional salt, pepper or a squeeze of lemon if desired. Refrigerate the slaw for at least 15–30 minutes to let flavors meld; drain any excess liquid before plating.

Preheat and prepare glaze

Position an oven rack in the middle position and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. In a small bowl whisk together 1 tablespoon maple syrup, 1 tablespoon bourbon, 2 tablespoons packed brown sugar, 1 teaspoon cracked black pepper and 1/2 teaspoon smoked paprika until sugar begins to dissolve.

Glaze and bake

Lay 1 lb of Nueske's thick-cut bacon in a single layer on the wire rack (overlap slightly if needed). Using a pastry brush or spoon, brush the maple-bourbon glaze onto the top side of each bacon slice. Bake for 15 minutes, then remove from oven and brush a second thin coat of glaze on each slice. Return to the oven and bake an additional 8–12 minutes more, or until the bacon is crisp at the edges and caramelized but not burnt. Total cook time will be about 23–27 minutes depending on slice thickness and oven. Keep a close eye during the final minutes so the sugars don’t burn.

Rest and finish

When bacon reaches desired doneness, remove from oven and transfer slices to a clean sheet of foil or a cooling rack. Let rest 2–3 minutes to set the glaze. If desired, sprinkle with a pinch of fresh thyme leaves and a little lemon zest for brightness.

Divide the apple cabbage slaw among 4 plates or serve family-style. Arrange 3–4 glazed bacon slices over or beside the slaw. Spoon 1–2 teaspoons of pickled mustard seeds over the bacon and slaw (the pickled seeds add texture and tang). Garnish with remaining thyme and a little extra cracked black pepper. Serve immediately while the bacon is warm and the slaw is chilled.