Clothesline Candied Bacon

Bacon slab – skin removed and cut lengthwise in 12 strips at 1/4 inch each

1 1/4 cup Maple syrup

3 tablespoons Dijon mustard

1 tablespoon Mustard powder

1 tablespoon Orange zest

3 tablespoons Coarse black pepper

Lemons – sliced into wedges

Pickles — cut into long wedges, one per portion

Rosemary — small bunches for garnish

Remove the skin from the bacon slab and slice the bacon lengthwise into strips.

Place all marinade ingredients in a pot and simmer until they are combined and the dry ingredients have dissolved. Allow the mixture to cool down.

Dip each slice in the marinade to fully coat both sides and let it rest to flavor in the refrigerator for one day.

Remove bacon slices from marinade, place them on wire racks with sheet pan underneath to catch any drippings and bake in a preheated oven at 350F until caramelized, around 12 minutes. If more color is needed, bacon can be finished on a flat top grill.

Use the clothesline pins to hold the bacon upright. Place a pickle wedge under the bacon and torch the bacon as needed. Garnish with rosemary, lemon wedges and serve.