6slicesuncured baconno sugar listed in ingredients
1 1/2TbspBalsamic Vinegar
1Tbsppure maple syrup
1tspextra virgin olive oil
1Tbspbottled minced garlic
3Tbspworcestershire sauceno sugar listed in ingredients, see notes
Push sauté. Add bacon. Cook until browned. Remove bacon and cool on paper towels. Crumble. Drain grease from pot.
Add bacon, beef, and all remaining ingredients to the pot, along with 1/2 cup water. Stir well. Lock lid. Set valve to sealing. Program for manual-high and 30 minutes.
Preheat oven to 400. Line baking sheet with parchment paper. Arrange bacon on parchment paper. Bake at 400 20 minutes or until crispy. Let cool and crumble.
Add bacon, beef, and all remaining ingredients to a slow cooker. Stir well. Cook on low 6 hours or on high 4 hours.
Cook bacon as directed above (either method). Combine cooked and crumbled bacon, beef, and all remaining ingredients in a large zip top bag. Knead to mix well. Freeze.
To cook after freezing, add frozen meal to instant pot® along with 1 cup water. Lock lid. Set valve to sealing. Program for manual-high, and 30 minutes. (please note that although cook time does not change from fresh, because the meal is frozen, it will take longer for the IP to come to pressure.)
To cook after freezing without an instant pot®, add frozen meal to slow cooker. Cook on low 8 hours or on high 6 hours.
We used The Wizards brand worcestershire sauce for testing purposes.