Matt Fiebig is the man behind Third Wave Cafe, a restaurant in Melbourne that focuses on slow cooked meat and BBQ.
They are very popular online with their extreme creations like mega burgers, supersized ribs and schnitzels.
Today, they are making two delicious bacon recipes: oink balls AKA meatballs wrapped in bacon and maple glazed candied bacon strips.
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Oink Balls Recipe
Ingredients Yield: 20 balls
Beef mince: 300g
Bacon mince: 300g
Cooked onion: 50g
Eggs: 1-2
Breadcrumbs: 25g
Pork rub or your favourite seasoning: 30g
BBQ sauce (IQ Sauce): 60ml
Pepper: To taste
Streaky bacon: 500g
Instructions:
Mixing:
Combine all ingredients (except streaky bacon) in a bowl
Bacon Prep:
Cut streaky bacon into long strips, trimming excess edges.
Wrapping:
Lay bacon vertically along the bench, 1-2 cm apart, near the edge.
Place another bacon strip horizontally across the top of the vertical pieces.
Place a ball of mix at the base of each vertical strip.
Roll the vertical strip over the mix, then wrap horizontally. Secure with a toothpick like a safety pin.
Smoking:
Smoke at 110-120°C for 2-3 hours until dark brown.
Oven
cook on 145c for 1-2 hours
CANDY BACON
Streaky Bacon 350g
Maple syrup 50ml
Brown sugar 50g
Chilli flakes 1 pinch
1. Line stray with foil and baking paper to prevent extra cleaning – lay out bacon , sprinkle brown sugar evenly, drizzle with maple syrup and sprinkle chilli flakes.
2. Cook in 160c fan forced oven for 2 x 16 mins rotating trays top to bottom front to back half way through the cook.
3. Bacon is done when the maple & brown sugar is caramelised and the bacon is cooked through with a chewy like texture.