Pine Cove’s famous “Trail Ride Bacon” became a staple of the family camp Trail Ride Breakfast in the mid-1970s when Kathy Arnold, the wife of Head Wrangler Dan Arnold, brought this recipe with her from California. It is still a time-honored tradition and a staple of the breakfast trail ride. Now it can be a staple in your home too!
Ingredients:
- 1 pkg bacon (16 oz) (not thick-sliced or fancy)
- Log Cabin syrup
- Griddle, optional
- Glass baking dish
Instructions:
- Begin by preheating your oven to its lowest setting, such as “keep warm” mode or 200 degrees.
- Cook the bacon by placing slices on a cold griddle pan. Then turn on the griddle to medium-high heat or 350 degrees. (The goal here is to cook bacon very slowly and to keep bacon as flat as possible. Press bacon constantly with fork while cooking to flatten).
- Cook bacon until you can easily transfer it to a paper towel-lined plate and it stays stiff.
- Once the desired amount of bacon is cooked and removed from griddle, line a glass baking dish with one layer of bacon. Drizzle syrup along each piece of bacon and repeat the layers (bacon and syrup) until all the bacon is in the dish, but the bacon should not be swimming in syrup.
- Place uncovered dish into oven at the “keep warm” setting until the rest of breakfast is done, or 30 minutes to an hour, whichever is later. The end goal is to give the syrup time to caramelize on the bacon.
Enjoy your breakfast trail ride-style bacon!
