Oh, I must try that bacon, am getting hungry just reading about it!!

Are the truffles hard to make?

Wow, the chocolates look delicious! I'm drooling!

The truffles are surprisingly easy to make if you've never tried it before. Basically you chop up chocolate, mix in hot milk, and you're good to go. I'm linking one of the cookbooks I use for inspiration below.

My bacon truffles aren't from any particular recipe - I just make the basic milk chocolate truffle, pour it into a pan, cool slightly, mark where I'm going to cut the truffles out, and insert a couple pieces of bacon into each marked piece. Later after they're fully chilled I cut the truffles, hand-dip in melted chocolate, and sprinkle the salt on top.

Here is a link that might be useful: Marking artisan chocolates

Oh goodness, another reason to indulge in bacon. I love the stuff. Have you ever made bacon candy?

Bacon candy? Sounds awesome - what is it?

Can I adopt you!
Thank you for the great post.
One of our local restaurant owners has a book about bacon - I don't remember the name but essentially everything is better with bacon.

Yes, bacon is the best food in the world.

Your DW is a lucky woman. I'm going to try your glazed bacon. Thanks for the tip!

Love the granite top on your island.

Hey Ginny - be careful, that glazed bacon is addictive!

For the glaze I use 2 parts maple syrup to 1 part white wine vinegar. I reduce it approximately 66%, about 15-20 mins. Use less vinegar for a sweeter flavor, and reduce more for a more intense glaze.

I let the bacon cool before glazing so it stays crisp. To glaze I just drop a strip in the pot (I do this with the pot off the fire), lift out with a pair of chopsticks, and brush lightly to remove excess glaze. Let the whole batch cool uncovered so condensation/steam doesn't reduce the crispness.

What temp do you use to bake your bacon? I can't seem to get it right.

I'm amazed at how much better bacon is baked vs. fried in a pan... just started doing this recently. The glaze sounds fabulous... have to try that soon.

1929: the 'recipe' that we follow is to put the pan with the bacon in a cold oven and turn it on to 400 degrees. Only takes about 15 minutes. Careful, it goes from perfect to overdone in a blink...

I've done that blink! I think my problem is preheating the oven. Fortunately I have some bacon, tomatoes and lettuce in the fridge......

Thanks!

The temp setting depends on the bacon and your individual oven. My upper oven I set at 350, my lower oven 360. Oddly enough, they were both checked by a tech a few years back who pronounced the temperature settings accurate.

I'm a bit of perfectionist when it comes to bacon (an undercooked piece of bacon is a terrible thing to waste), so I rotate the pans once or twice, pull them out and sometimes flip individual pieces, and pull out pieces that finish cooking sooner as they don't all brown at the same rate. I do 4 pans in one batch which contributes to the uneven cooking.

I've tried both convection and non-convection, and decided I prefer cooking bacon without convection.

Yum, yum...I think bacon should be it's own food group!!!

Baking bacon is awesome - I have been pressing it between 2 cooling racks when I bake it - the fat drips down (line the half sheet pan with foil or parchment paper) and the bacon isn't swimming in grease and comes out great.
Lee Valley sells racks that can be used with bacon - I bought a set but they were on back order - so I used my CIA cooling racks and they worked as well.

I have eaten bacon candy but never made any - someday...

Bacon candy is easy. You take a sheet of aluminum foil and crinkle it so that the drippings go into the groove, or you can cover the pan with foil and use a baking rack on it. Use as much bacon as you want. Dry the bacon with a paper towel and dredge the bacon in the brown sugar. Press it on in a thick layer. Bake in a 350 degree oven until done. You can also use cayenne pepper or cinnamon in the brown sugar for extra zing. This darn stuff is addicting. Eat one piece and I guarantee you will eat the whole pan!

Thanks for the recipe, chiefneil. I am going to try it. As if I needed a reason to eat bacon...

Here is someone else who loves bacon - the maple kind!

Here is a link that might be useful: Ultimate Dog Tease

Thanks Holly-kay, you reminded that I have tried that before. Definitely very yummy. With a sugar glaze like that I actually like using pancetta. It's crazy good, but working with thin pancetta is kind of a pita so I don't do it much.

I just knew chocolate goes with anything!! lol

Jerzeegirl, that video is hilarious! I love it!