Bacon-Wrapped Turkey
Fall-Off-The-Bone Ribs
Ingredients
- 2 racks Indiana Kitchen Ribs
- 2 tsp. salt
- 2 tsp. pepper
- 1 c. apple cider vinegar
- 1/4 c. dark brown sugar
- 2-3 Tbsp. salted butter
- 1/2 c. BBQ sauce
- 2 Tbsp. Rub
Rub
- 1/4 c. brown sugar
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground mustard
- 1/2 tsp. cinnamon
- 1/2 tsp. celery salt
- 1/4 tsp. cayenne pepper
Servings: servings
Instructions
For the Rub:
- Mix all the rub ingredients in a small mixing bowl. Use a fork to crush up any sugar clumps. Store in an airtight container for up to a month.
Fall-Off-The-Bone Ribs
- Preheat the oven to 275 degrees Fahrenheit. Remove the membrane off the back of the ribs.
- Starting with the bone side, liberally spread the rub all over the ribs.
- Cover the ribs with aluminum foil. Bake for 3-4 hours, or until the ribs are tender.
- Spread BBQ sauce over the ribs, then broil for 2-3 minutes or until the sauce is caramelized. You can also caramelize the sauce on the grill.
- Enjoy!
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Roast Pork Loin with Cranberry Sauce
Ingredients
- 3 - 3 1/2 lb. Indiana kitchen pork loin
- 1 medium sliced red onion
- 1 medium Granny Smith apples cored and sliced
- 1/2 c. balsamic vinegar
- 8 fresh rosemary sprigs
- 8 fresh sage leaves
- 8 fresh thyme sprigs
- 2 tsp. Kosher salt
- 1 tsp. ground black pepper
- 1 1/2 tsp. garlic powder
- 1 can whole berry cranberry sauce 15 oz.
- additional fresh herbs for garnish
- additional fresh cranberries for garnish
Servings: servings
Instructions
- Preheat 425 degrees F. Place the sliced apples, onions, and part of the fresh herbs in the bottom of a roasting pan. Place the pork on top, fat side up. Pour the balsamic vinegar evenly over the pork. Rest for 20 minutes before placing in the oven.
- Season and/or rub the pork with salt, pepper and garlic powder. Top the pork with additional rosemary and thyme sprigs. Roast on the center rack for 60 minutes.
- Pour the cranberry sauce over the pork after roasting for 1 hour. Return to the oven and roast approximately 30 more minutes (or until the internal temperature reaches 140 degrees).
- Remove from oven and wrap with aluminium foil. Let rest, covered, for 10 minutes before serving. Add garnishes. Enjoy!
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Fall Carbonara
Ingredients
- 1 can pumpkin puree 15 oz.
- 2 eggs
- 3 egg yolks
- 1 c. grated parmesan cheese
- 3/4 c. grated romano cheese
- 3/4 tsp. Kosher salt
- 1/2 tsp. Fresh Ground Pepper
- 6-8 slices Indiana Kitchen Bacon, cooked crumbled
- 1 lb. cooked spaghetti
- 1-2 fresh sage leaves
Servings: servings
Instructions
- Drain pumpkin in a mesh sleeve lined with cheesecloth for at least 1 hour. Before using, squeeze cheesecloth to release most of the liquid.
- In a large mixing bowl, whisk together strained pumpkin, eggs, egg yolks, 1/2 c. of the Parmesan, romano, salt and pepper. Set aside until a later step.
- Cook spaghetti according to the package directions, reserving 1/2 c. pasta cooking water. Cook the bacon, and keep the fat in the pan! Add the sage leaves to the warm bacon fat until aromatic.
- Working quickly, whisk 1/4 c. reserved pasta water into the pumpkin and egg mixture. After draining the pasta, put back in large pot. Pour the pumpkin mixture over the noodles. To thin out the sauce, add more reserved pasta water.
- Add 2 Tbsp. reserved bacon fat and sage, and stir. Stir in the bacon bits. Add salt and pepper as needed. Enjoy!
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Bacon-Wrapped Pork Medallions
Ingredients
- 1 Indiana Kitchen pork tenderloin cut into 8-10 portions 2 inches thick
- 8-10 slices Indiana Kitchen bacon
- 1/2 tsp. Kosher salt
- 1/4 tsp. coarse ground black pepper
- 1/2 tsp. finely chopped fresh rosemary
Servings: servings
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the bacon on a baking sheet, and cook until half-cooked. This leaves the bacon still flexible to wrap around the pork medallions, but won't overcook the bacon when it's wrapped around the pork.
- Wrap the pork medallions with a piece of bacon and secure with a toothpick.
- In a hot cast-iron skillet over high heat, quickly brown the pork on all sides. Spoon bacon fat onto each medallion as you brown the pork.
- Place the pork medallions onto the baking sheet used for the bacon initially. Bake in the oven 15-20 minutes.
- Remove toothpicks before serving. Enjoy!
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Pork Tenderloin with Chimichurri Sauce
Ingredients
- 2.5 lbs. Indiana Kitchen Pork Tenderloins
- 1 Tbsp. brown sugar
Chimichurri Sauce
- 1 small shallot cut into wedges
- 3/4 cup flat-leaf parsley
- 1 Tbsp. fresh oregano
- 2 cloves garlic
- 1 1/2 tsp. coarse sea salt
- 1 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 3/4 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
Servings: servings
Instructions
For the Pork Loin
- Whisk together brown sugar, salt, paprika, pepper, and garlic powder in a mixing bowl.
- Rub the seasoning into the pork until evenly coated.
- Heat grill to medium-high heat. Grill about 20 minutes, turning occasionally, until charred or until a meat thermometer reads 145 degrees.
- Let rest for 3-5 minutes before slicing to serve. Top with chimichurri sauce and enjoy!
For the Chimichurri Sauce
- In a small food processor or blender, pulse the shallot, parsley, oregano, garlic, salt, and pepper until well combined. The mixture should stay slightly chunky.
- Add the red wine vinegar, olive oil, and red pepper flakes to a small bowl. Stir the dressing and parsley mixture until well combined.
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Mexican Street Tacos
Ingredients
- 4-5 lbs. Indiana Kitchen Pork Shoulder Boston Butt
- 5 cloves garlic
- 1 Tbsp. salt
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1/4 tsp. ground cinnamon
- 1/2 tsp. cayenne pepper
- 1 Tbsp. chipotle hot sauce optional
- juice of 2 limes
- 1/2 cup orange juice
- 12 oz beer
- 1/2 cup salsa
- 1 bunch chopped fresh cilantro
- 1 small white onion diced
- 10 small corn tortillas
- other toppings as you like such as guacamole, salsa, avocado, or lime juice
Servings: servings
Recipe Notes
- Place the pork shoulder in a slow cooker. Roughly chop, or mine, the garlic and add to the slow cooker too.
- Sprinkle with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasoning into the pork.
- Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
- Shred the pork with 2 forks. It should be tender and fall away easily.
- Preheat broiler. Line a baking sheet with aluminum foil for easy cleanup. Place the meat and pour some sauce from the crockpot over the top. Broil for 5-10 minutes, or until charred how you prefer.
- Build your tacos in tortillas with fresh cilantro, onion, and other toppings!
- Enjoy!
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Bacon Sushi
We'd like to joke that this recipe is made with "hogfish," but, as it turns out, that's a real fish!
Delicious, keto-friendly, and easier than it looks, this "bacon sushi" will tickle your taste buds and your funny bone.
| Servings | Prep Time |
| 12 rolls | 20 minutes |
| Cook Time |
| 15 minutes |
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We'd like to joke that this recipe is made with "hogfish," but, as it turns out, that's a real fish!
Delicious, keto-friendly, and easier than it looks, this "bacon sushi" will tickle your taste buds and your funny bone.
|
Ingredients
- 6 slices Indiana Kitchen bacon with each slice cut in half
- 2 small cucumbers thinly sliced
- 2 carrots thinly sliced
- 1 avocado thinly sliced
- 1 ripe mango pitted, and thinly sliced
- 4 oz. cream cheese softened
- sesame seeds for garnish
Servings: rolls
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with aluminum foil for easy cleanup, fit it with a cooling rack and place bacon slices on rack in an even layer. Bake 11-13 minutes, long enough to cook the bacon while still keeping it pliable enough to roll.
- While bacon is cooking, cut your veggies in thin strips just slightly longer than the width of a bacon slice.
- Once bacon cools, take each piece and spread an even layer of cream cheese on each slice. Take a slice or two of cucumber, carrot, avocado and mango, line them up evenly and stick them in the cream cheese. Roll vegetables up tightly in bacon.
- Garnish with sesame seeds and enjoy!
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Bacon Cheddar Burger
Ingredients
- 2 Tbsp. finely chopped onion
- 2 Tbsp. ketchup
- 1 clove garlic
- 1 tsp. sugar
- 2 tsp. Worcestershire sauce
- 1/4 tsp. apple cider vinegar
- 1 lb. ground beef
- 4 slices white cheddar cheese
- 8 strips cooked Indiana Kitchen Bacon
- 3 cloves minced garlic for garlic aioli
- 3/4 c. mayonnaise for garlic aioli
- 2 1/2 Tbsp. lemon juice for garlic aioli
- 4 sliced and toasted hamburger buns
Servings: servings
Instructions
- In a large bowl, mix onion, ketchup, garlic, sugar, Worcestershire sauce, vinegar, and ground beef together using your hands. Form into 4 patties.
- Grill the burgers over medium heat, covered, 4-7 minutes to your preferred doneness. Top the burgers with a slice of cheese and grill 1 minute longer, or until cheese is melted.
- To make the garlic aioli, mix the mayonnaise, lemon juice, and garlic in a small bowl. Spread over toasted hamburger buns, and build your burger. Top with additional toppings if desired, and enjoy!
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Kansas City BBQ Ribs
Ingredients
- 2 racks Indiana Kitchen Ribs
- 1/2 c. brown sugar
- 1/4 c. paprika for dry rub seasoning
- 1 Tbsp. black pepper for dry rub seasoning
- 1 Tbsp. salt for dry rub seasoning
- 1 Tbsp. garlic powder for dry rub seasoning
- 1 Tbsp. onion powder for dry rub seasoning
- 1 Tbsp. chili powder for dry rub seasoning
- 1 Tbsp. cayenne pepper for dry rub seasoning
- 2 Tbsp. butter for Kansas City BBQ sauce
- 1 small diced onion for Kansas City BBQ sauce
- 1/2 tsp salt for Kansas City BBQ sauce
- 2 c. ketchup for Kansas City BBQ sauce
- 1/3 c. dark molasses for Kansas City BBQ sauce
- 1/3 c. brown sugar for Kansas City BBQ sauce
- 1/3 c. apple cider vinegar for Kansas City BBQ sauce
- 2 Tbsp. mustard for Kansas City BBQ sauce
- 2 Tbsp. chili powder for Kansas City BBQ sauce
- 2 tsp. black pepper for Kansas City BBQ sauce
- 1/2 tsp. cayenne pepper for Kansas City BBQ sauce
Servings: servings
Instructions
- Whisk together brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, and cayenne powder to make a seasoning rub for the ribs.
- Trim the ribs of any excess fat and remove the membrane from the back of the rack. Rub generously with dry rub seasoning on both sides. Wrap the ribs in foil and refrigerate a minimum of 2 hours (optional: refrigerate over-night).
- To make the Kansas City BBQ sauce, heat a medium saucepan over medium heat. Melt the butter then add the onion and cook about 5 minutes. Add the garlic and cook until fragrant, about another minute.
- Whisk in ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black and cayenne pepper to butter mixture. Bring the saucepan to a boil, then reduce the heat to low and simmer about 30 minutes or until thickened. Be sure to stir frequently. Blend with a hand mixer, if needed, to ensure a smooth sauce.
- For low and slow ribs, preheat the grill to 225 degrees F. Place ribs bone side down and cook for 4-5 hours, basting the ribs in the last hour with the barbecue sauce.
- For a quicker cook time, preheat the grill to medium or 325-350 degrees F. Place ribs bone side down and good 2.5 - 3 hours, basting the ribs in the last hour with the barbeque sauce.
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