Jamaican Jerk Bacon

Published on: Nov 25 2013 by Gus the Lush

Last November, (a year ago – yes, shut up!) the Whiskey Bacon crew gathered at Brown Barn Cafe with friends and fellow bourbonites to celebrate a delicious evening of beer, bacon and bourbon. During this Beer, Bacon & Bourbon event one of the snacks we feasted upon was Jamaican Bacon.

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Made by Whiskey Beard, this savory treat will Jamaican you crazy! You won’t be able to eat just one (or two or three) bites of this delicious bacon.

Jamaican Jerk Bacon - Beer Bacon Bourbon-1This is a traditional, Jamaican jerk rubbed recipe. Even though it calls for one habanero it’s not overly spicy, and there is a nice blend of citrus and heat. Please keep in mind that the orange juice in an important part of this recipe.

Beer, Bacon & Bourbon was may be the first of many Whiskey Bacon events to come. We’d like to once again thank Brown Barn Cafe for hosting, and the Susquehanna Brewing Co for supplying us with delicious beer to benefit one of our favorite charities.

Brown Barn Cafe

Susquehanna Brewery Co

This traditional, Jamaican jerk rubbed recipe calls for one habanero but is not overly spicy, thanks for a nice blend of citrus and heat.

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 12

  • 3/4 cup orange juice
  • 1.5 tbsp thyme
  • 2 oz ginger
  • 1 tsp salt
  • 1 scotch bonet
  • 2 heads garlic
  • 1/2 tbsp cinnamon
  • 1 tbsp honey
  • 1 sm onion
  • 1/4 cup soy
  • 1/2 tbsp brown sugar
  • 1 shot rum
  • 12 slices bacon
Mix, puree, split ⅓ in a container and ⅔ in a large freezer bag. Soak bacon 1-2 days in freezer bag. Remove bacon and discard marinade. Lay bacon on a cooling rack in a aluminum lined cookie sheet. Coat bacon with the rest of the mixture. Starting in a cold oven, cook at 375 for 20 minutes. Flip bacon slices over and cook for 10, or until desired crispness.

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Filed under: appetizers, bacon inspired, cutting the fat
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