Cowboy Bacon | Spicy Candied Bacon | Food Wishes

Hello, this is Chef John from foodwishes.com with cowboy bacon.

안녕하세요, foodwishes.com의 Chef John이에요. 카우보이 베이컨을 만들 거예요.

That's right. I'm going to show you my take on this spicy candied meat treat, which I thought was invented by food bloggers. But historically speaking, cowboy bacon was in Israel. It just wasn't candied and covered in pepper rings. And besides the bacon, I'm also going to show you the greatest cowboy belt buckle ever.

맞아요. 이 매콤한 캔디 고기 간식의 제 버전을 보여드릴 거예요. 푸드 블로거들이 만든 건 줄 알았는데 역사적으로 카우보이 베이컨은 실제로 있었어요. 다만 캔디 처리되고 고추링으로 덮이진 않았을 뿐이죠. 베이컨 외에도 역대 최고의 카우보이 벨트 버클도 보여드릴 거예요.

But first things first and to get started, we'll go ahead and prep our pan, which means completely covering it with some heavy duty foil,

먼저 팬을 준비할 거예요. 두꺼운 호일로 완전히 덮는 거예요.

or I guess a couple strips of regular foil. And once that's been accomplished, we'll place over our baking rack, which is going to give our rendered fat a place to go. But if you don't have a rack, you can just use some crinkled up foil, which will sort of serve the same purpose. But anyway, once that's prepped, we'll start laying down our bacon strips, which should definitely be of the thick cut variety.

일반 호일 몇 줄로도 돼요. 준비가 되면 베이킹 랙을 올릴 거예요. 녹은 기름이 빠질 곳이 필요하거든요. 랙이 없으면 구긴 호일을 써도 비슷한 역할을 해요. 어쨌든 준비가 되면 베이컨 스트립을 깔기 시작할 건데 반드시 두꺼운 컷이어야 해요.

In fact, one of the original meanings of cowboy bacon

사실 카우보이 베이컨의 원래 의미 중 하나가

was bacon cut extra thick, which makes sense since they didn't have meat slicers. And they were probably slicing it up with honey knives. And if you do use something with a similar thickness, we'll be able to fit exactly one pound on this rack. And by the way, it's totally fine if a couple pieces are touching or slightly overlapping since, as you know, bacon shrinks when it cooks. And eventually, everything will be beautifully spaced. And that's it.

특별히 두껍게 자른 베이컨이었어요. 고기 슬라이서가 없었으니 이해가 되죠. 아마 칼로 직접 잘랐을 거예요. 비슷한 두께를 사용하면 이 랙에 정확히 1파운드가 들어갈 거예요. 참고로 몇 조각이 닿거나 살짝 겹쳐도 괜찮아요. 아시다시피 베이컨은 익으면 줄어들거든요. 결국 예쁘게 간격이 맞춰질 거예요.

Once our bacon's been laid out, we will transfer that into the upper center of a 375 degree oven for 10 minutes, at which point we'll pull it out and we will flip that bacon over. And then we'll pop it back in for another 10 minutes since one of the keys to a perfectly candied bacon is to cook it about halfway before we start brushing on our glaze. Right. That way, some of the fat's already been rendered out.

베이컨을 깔았으면 375도 오븐 위쪽 가운데에 10분 동안 넣을 거예요. 그 후 꺼내서 뒤집어줄 거예요. 다시 10분 넣을 건데 완벽한 캔디 베이컨의 핵심 중 하나가 글레이즈를 바르기 전에 절반쯤 익히는 거거든요. 그래야 기름이 이미 좀 빠져나온 상태예요.

And I really do think we end up with a much better texture than if we just started brushing on the glaze immediately. So once that bacon's flipped,

글레이즈를 바로 바르기 시작하는 것보다 훨씬 나은 식감이 된다고 생각해요. 베이컨을 뒤집은 후에