BLOCK OF BACON RECIPES

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BEST SPINACH DIP RECIPE - HOW TO MAKE HOT SPINACH DIP - DELISH



Best Spinach Dip Recipe - How to Make Hot Spinach Dip - Delish image

Baked spinach dip is always the first appetizer to get demolished at every party. This spinach dip from Delish.com—filled with three different types of cheese and bacon—will slay your party.

Provided by Lindsay Funston

Categories     gluten-free    Christmas    Super Bowl    Thanksgiving    appetizers

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 10

10 slices bacon
1 oz. (8-oz.) block cream cheese, softened
1/3 c. mayonnaise
1/3 c. sour cream
1 tsp. garlic powder
1 tsp. paprika
1 lb. frozen chopped spinach, thawed and squeezed of excess liquid
1 c. freshly grated Parmesan
1 c. shredded mozzarella, divided
1 baguette, sliced and toasted

Steps:

  • Serve with crostini.

Nutrition Facts : Calories 422 calories

HOW TO MAKE HOMEMADE VENISON BACON | DEER BACON – …



How to Make Homemade Venison Bacon | Deer Bacon – … image

Provided by PS Seasoning 

Total Time 24 hours

Prep Time 24 hours

Cook Time P0D

Yield 3-5

Number Of Ingredients 6

6 ¼ Lbs–Venison
6 ¼ Lbs – Pork Shoulder (boneless)
¾ C - Water
1 – Venison Bacon Cure
1 – Maple Cure (included with purchase)
2 t – Bacon Bomb-- Jalapeno Hickory

Steps:

  • Cut the venison and the pork shoulder into grinder sized pieces.
  • Set up grinder with a 3/8” plate and grind the meats together.
  • Place the ground meat in the fridge while you reset the grinder with a 3/16” plate for a second grind.
  • Run the meat through the grinder with the finer plate.
  • Set meat in the fridge while you break down the grinder.
  • Stir the water, bacon cure and maple cure together and then pour over the meat.
  • Mix the meat with your hands until the seasoning is wellincorporated, and the meat becomes tacky.
  • In two aluminum ½ pans, pack the meat down, starting in the middle and working it out toward the edges. This will help avoid air pockets.
  • Smooth out the tops.
  • Wrap with plastic and push the plastic down to cover the meat well.
  • Place in the fridge for 24 hours to set the cure.
  • The following day, preheat your smoker to 130 degrees.
  • Remove the plastic from the top of the bacon and season generously with Bacon Bomb.
  • Turn the bacon out onto wire racks and remove the aluminum pans. Season to other side of the bacon with Bacon Bomb.
  • Place a meat probe in the thickest part of the bacon.
  • Placebaconin the smoker with smoke on.
  • Smoker at 130 for 1 hour. Then every hour, increase the temperature of the smokehouse by 10 degrees, until you reach a temperature of 180 degrees.
  • Once you reach 180 degrees do not increase the temperature anymore and allow the bacon to cook until it reaches an internal temperature of 155 degrees.
  • Remove the bacon from the smoker andallow to rest for 1 hour at room temperature before placing in the fridge to cool overnight.
  • In the morning, slice and pan fry the bacon.
  • Enjoy!

Nutrition Facts : ServingSize 3-5,

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