Ingredients
1 pound Thick Sliced Bacon
13 cups Maple Syrup
2 teaspoons Dijon Mustard
Freshly Cracked Black Pepper
Method
Sources
📖
Recipe1M+
dataset
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Dark robust maple — bold flavor for baking, glazes, marinades
Maple wood — sweet, mild smoke for bacon, ham, poultry
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Dark robust maple — bold flavor for baking, glazes, marinades
Maple wood — sweet, mild smoke for bacon, ham, poultry
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
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line a baking sheet with foil and place a rack on top of the foil. (this is to make cleanup a breeze.) preheat oven to 400 degrees (f). place bacon on the rack and roast in the oven for about 20 minutes. meanwhile, mix the syrup and mustard. at the 20 minute point, remove the bacon from the oven and flip each slice over with tongs. brush generously with the syrup mixture and sprinkle with black pepper to taste. return to the oven to finish roasting to your desired done-ness (approximately 10-25 minutes). for more maple-y goodness, brush bacon with additional syrup mixture while it finishes roasting. if someone you love doesnt care for sweet bacon (like my husband) just roast some plain right along with the maple bacon... it just means more maple bacon for you, right? drain on paper towels and enjoy! ! love, kathy