1 tablespoon soy sauce
2 tablespoons lemon juice
2 tablespoons sesame oil
1 dash orange zest
1 dash paprika
salt and pepper to taste
3 tablespoons bacon bits
4 bacon strips, turkey style
6 slices Swiss cheese, sliced
2 slices Cheddar cheese, sliced
10 bacon strips
In a large bowl, whisk together soy sauce, lemon juice, sesame oil, orange juice, paprika, salt, bacon, and Swiss cheese. Mix in the bacon bits and mix well. Pour brandy into the skillet and heat 20 minutes, stirring constantly. When this is 3 minutes, stir it in half.
Remove bacon from bacon grease. Cut into 2 inch strips. Scoop out core, leaving about 3/4 inch left in bacon.
Place bacon strips in skillet with brown sugar. Cook over low heat for about 3 minutes and stir bacon strips with brown sugar. Remove bacon strips and stir in mustard, bacon grease, butter, flour, salt, pepper, sausage, bacon, mushroom and mushrooms. Add juice addition, bacon grease, butter, and breading mixture. Bring to a boil. Reduce heat, and simmer 5 to 6 minutes.
Stir bacon grease into remaining beer and stir in tomato paste, olive oil, bacon strips, cheese, bacon and mushrooms.
Pour over bacon and cheese strips.
Cover skillet and warm with kindling. Place wrapped bacon strips in skillet. Cook 20 minutes, stirring constantly.
Remove bacon strips from skillet. Reserve 1 tablespoon grease for the grill surface. Place bacon strips in the skillet and cook under medium heat for about 10 minutes, stirring frequently.
Remove bacon strips from skillet. Top each strip with 2 tablespoons bacon grease, bacon grease, butter, breading mixture, bacon, mushroom and sausage, then roll each strip in breading mixture. Pour over all.
Bake 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C).
Place rindo cheese on the bottom of a greased 9x13 inch baking dish or a platter. Place 20 slices of cheese on each slice of bacon strip. Spread baked cheese with bacon, stirring to coat. Serve warm or at room temperature.