Best Candied Fullblood Wagyu Beef Bacon Recipes

CANDIED BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• Place bacon slices on cooling rack set over a baking sheet.
• Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

HOW TO MAKE CANDIED BACON

Steps:

• Store the bacon: Candied bacon can be kept in the fridge for a few days and reheats well in a skillet over low heat. I don't think candied bacon is worth freezing, although if you made a huge batch you absolutely could. You could just want to make sure to freeze the strips individually so they didn't stick together.

FULLBLOOD WAGYU BEEF BACON STEAMED BUNS

Steps:

• PREPARING THE DOUGH: Combine the yeast - 1 tablespoon of sugar, and 1 tablespoon of warm water. Mix until the yeast is dissolved. This is your yeast mixture. Combine the all purpose flour, salt, and 1 tablespoon of sugar in a bowl. Add the milk, warm water, oil, rice vinegar, and yeast mixture to the bowl. Knead the dough on a lightly floured surface for 10-15 minutes or until smooth. Place the dough in a gently greased mixing bowl, and cover with plastic wrap. Place in a warm area, and allow it to rise until doubled in size (takes approximately 2 hours). Once the dough has doubled in size, remove the dough from the bowl and place it on a gently floured surface. Punch the dough down. Dust it with baking powder, and knead it for 5 minutes. Then roll the dough into a log shape, about 1 inch thick. Cut the log into 16 round discs. Roll each disc out into an oval shape (1/4 inch thickness). Rub a little oil on top of the dough. Roll one end over, creating the shape of the steamed buns. Place the shaped dough on top of some parchment paper, and cover. Allow the dough to rise for another 2 hours or until doubled in size.
• COOKING THE STEAM BUNS: Place the dough/buns in a bamboo steamer on medium-high heat, and cook 5-8 minutes until fully cooked. Repeat this process multiple times until all of the steamed buns are cooked.
• PREPARING THE FULLBLOOD WAGYU BEEF BACON: Cut the strips of Fullblood Wagyu beef bacon into portions that will fit inside of the steamed buns. Place the bacon on the grill (or stovetop pan or cast iron skillet), and cook for 2 minutes on each side.
• FINAL STEPS: Brush the grilled/cooked bacon with hoisin sauce, and place it inside of the cooked steamed bun. Julienne cut the carrots and cucumber, and place them inside the steamed bun (next to the bacon). Garnish and serve with fresh cilantro and sriracha. Enjoy!

FULLBLOOD WAGYU CHORIZO, BACON, AND ROASTED CORN CHOWDER

Steps:

• PREPARING THE CORN AND POBLANO PEPPERS: Heat a BBQ or gas grill on medium-high heat. Grill the corn on the cob and the poblano peppers for 5 minutes on all sides. This should give you some nice caramelization. Allow them to cool.
• PREPARING THE CORN STOCK: Take the grilled corn off the cobs with a sharp knife, and reserve. Put the cobs in a medium sauce pot, and just cover with water. Set the temperature to medium-high, and let the cobs boil for 20 minutes. Let them cool off a bit, and strain the liquid. Reserve the liquid/corn stock.
• PREPARING THE FULLBLOOD WAGYU CHORIZO AND BEEF BACON: Heat a large Dutch oven or heavy-bottom soup pot on medium-high heat. Add in 2 tablespoons grapeseed oil. Once hot, add in the Fullblood Wagyu chorizo in small pieces, as well as the Fullblood Wagyu beef bacon. With a wooden spoon, break up the chorizo, and stir the bacon.
• PREPARING THE SOUP: Once the chorizo and bacon have browned, add in the diced sweet onions, carrots, grilled poblano peppers, red bell pep-pers, and celery. Coat everything with the fat/liquid (from the chorizo and bacon being cooked) in the pot. Cook for 5 minutes, while stirring constantly. Once the onions are translucent, add in the butter.Once the butter is melted, add in the flour. Stir with a wooden spoon until it smells toasty (usually takes about 5 minutes). Add in the diced potatoes, thyme stems, and minced garlic. Then, slowly mix in the chicken stock. Once all of the chicken stock is added in, drop the temperature to medium low. Let simmer, while stirring occasionally. After 30 minutes, add in the corn. Set the temperature to low, and let it cook for another 15 minutes. Add in the heavy cream.
• FINAL STEPS: If the corn chowder is a little thick, add in some of the corn stock. This will loosen up the chowder and give it more corn flavor. Remove the thyme stems from the soup, and add in the sherry vinegar. Season to taste with kosher salt and freshly ground black pepper. Optional: add a little hot sauce if you prefer.Serve in bowls, and enjoy!