1 pound bacon
1 cup ketchup
1 tablespoon Worcestershire sauce
1/8 teaspoon chili powder
1/8 teaspoon ground white pepper
2 teaspoons prepared horseradish (optional)
1 teaspoon liquid smoke flavoring
1/2 teaspoon Worcestershire sauce
Preheat the broiler.
Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Transfer bacon to a large resealable plastic bag. Dust off grease and grease skillet. Slowly pour ketchup into skillet. Bring over medium heat until hot. Remove from heat.
Stir bacon grease and Worcestershire mixture into skillet; pour over hot meat. Place horseradish over hot meat and drizzle with liquid smoke flavor.
Begging the question: In a small bowl, whisk together the liquid smoke flavor and Worcestershire sauce until well blended. Adjust as needed to avoid sticking.
Broil over high heat for 30 minutes. Drain off grease. Brown remaining half of meat the same color as bacon in pan. Let cool enough to handle; remove thigh meat. Cut into thin strips; with knife, trim strips to about 1/8 inch thick.