Roasted Slab of Baker’s Bacon & Apricot Chutney
- 1 Pound Baker’s Bacon Double Smoked Bacon Slab
- 1 tbsp neutral oil
- 1 ea Jalapeno small diced
- 1 ea Shallot / Small White Onion small diced
- 2 cloves garlic chopped
- ½ cup dried apricots dried
- 1 Jar Apricot Jam/ Jelly
- 2 tsp whole yellow mustard seed
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- ½ cup orange juice
- Salt and black pepper
- Preheat oven to 250°F
- Combined jalapeno, onions, and garlic in a sauté pan and cook until translucent. Add in the rest of the ingredients and cook for 10-15 minutes until sugar has dissolved.
- In a nonstick roasting pan, place bacon and top with the chutney.
- Place in the oven, cook for approx. 2 hours , every 30 minutes basting the bacon with the chutney in the pan.
- Served with creamy polenta and braised green
About the Baker’s Bacon Test Kitchen
Bryan Copp, our head butcher, who also oversees our local wholesale business, brings 20 years of kitchen and butchery knowledge to the table. You can often find Bryan cooking up some house made bulgogi or experimenting with bacon fat confit Mary’s chicken wings at the Company Store.
Hollie Jackson has been cooking her way up and down the west coast for the last 12+ years from hotel work, fine dining, to her true found love, catering. When she’s not perfecting a balanced cocktail or grilling, you can find her creating content for @bakersbacon, working the Company Store, or designing menus for our holiday boxes and any offsite events.
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