Cook the bacon strips until crisp, drain well, and chop into small pieces. In a bowl, whisk together mustard and vinegar, add in olive oil and salt and pepper to taste. Combine with bacon bits. Serve immediately.
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper and whole washed chile pepper. Simmer 30 minutes, stirring occasionally. Cool, and remove chile pepper. Refrigerate sauce or slather over Mountain Products Smoked Baby Back Ribs.
Chop the Smoked Chicken Breast into small pieces. Dice the onion and carrot, and chop the romaine lettuce. Add all the ingredients to a large bowl and mix with the mayonaise and mustard. Add salt and pepper to taste.
Serve on warmed crusty Italian or Sourdough bread.
1 lb Mountain Products Country Sliced Smoked Bacon
1 lb Pork Garlic Bulk Sausage
salt & pepper
Form the Pork Garlic Sausge into small balls about 1 inch in diameter. Coat each Pork Garlic Sausage bite in the Rum BBQ Sauce. Wrap the sausage with our Country Sliced Smoked Bacon and cut to size. Attach bacon with toothpick.
Place the Dynamite Bites on a non-stick baking sheet and bake in a pre-heated 375 degree oven for 20 minutes or until sauage is thoroughly cooked.
Let stand for 2-3 minutes.
Remove toothpicks. Dunk each bite in Rum BBQ Sauce
Try out these terrific recipes using Mountain Products Smokehouse Bacon and Chicken!
Smoked Cajun Sausage with Rice n' Beans
2 links Smoked Pork Cajun Sausage
2 cups white or brown rice
1 can white or red kidney beans
1 medium yellow onion
2 cloves of garlic
1 can petite diced tomato
2 tbsp chili powder
1 tbsp olive oil
black pepper & Salt
In a medium sized sauce pan, add 1 tbsp olive oil and heat over medium-high heat. Add in the 2 links of sausage, brown on each side. Add in chopped yellow onion and continue to cook. Remove sausage links. Add in 2 cups of water and bring to a boil. Add in rice, garlic, tomato, chili powder, and black pepper. Turn heat to low and let rice cook until tender and most of the liquid is absorbed. Chop sausage and return to pot with rice. Continue cooking until sausage is fully cooked. Add a touch of salt, stir and serve with shredded Smoked Cheddar Cheese and a dab of sour cream!
