Ingredients
The following ingredients have 5 Servings
- 30 ounces slab bacon
- Jalapeño Jelly (recipe below)
- Vinegar Slaw (recipe below)
- Hot dog buns
- Butter
- 3/4 pound jalapeño peppers
- 1/4 pound serrano peppers
- 2 cups cider vinegar
- 6 cups sugar
- 2 ounces pectin powder
- 2 pounds green cabbage
- finely shredded
- 1/4 cup minced parsley
- 1 1/2 cups grated carrots
- 1 tablespoon salt
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1 teaspoon salt
- 3/4 cup safflower oil
- 1 teaspoon dry mustard
- 4 teaspoons fennel seed
- toasted and ground
- 1 teaspoon celery seed
- 1 1/2 cups cider vinegar
Instruction
- Portion the bacon into 6 equal strips, roughly 5 ounces a piece
- Cook the bacon in a cast-iron frying pan over medium heat until crispy, about 10 minutes per side, making sure the fat is rendered
- Butter the hot dog buns on all sides
- Toast or griddle the buns, do not open or you risk splitting the bun and having it falling apart
- For the Jalapeño Jelly (yields 5 cups) Remove stems and seeds from serranos and jalapeños, and discard them
- Purée in a blender with 1 cup of the vinegar
- In a large saucepan, combine the purée with the remaining cup of vinegar and the sugar
- Bring to a boil and let boil for 10 minutes, stirring constantly
- Stir in the liquid pectin and return to a boil
- Boil for 1 minute more and remove from heat
- Skim off any foam
- Chill and refrigerate
- For the Vinegar Slaw In a saucepan over medium heat, combine ingredients for the dressing; bring to a boil
- Simmer, stirring, until sugar is dissolved
- Cool and refrigerate
- In a large serving bowl, combine the shredded cabbage, parsley, grated carrot and 1 tablespoon of salt
- Mix with about 2 cups of the dressing and toss
- To assemble, place the bacon in the toasted buns
- Spread 2 tablespoons of jalapeño jelly on the meat and top with 1/2 cup of coleslaw
