1 bottle bourbon
1 ounce loose leaf chamomile tea
5 pounds slab bacon, cubed
1 pound light brown sugar
3 tablespoons ground coffee
3 tablespoons cocoa powder
3 tablespoons sea salt
1 tablespoon espelette pepper
Preheat the oven to 350 degrees F.
In a large pot over medium-high heat, bring the bourbon, 2 cups water and loose tea to a simmer. Drop the bacon cubes into the pot and continue to simmer until the bacon is cooked through and the liquid has reduced.
In a shallow bowl, combine the brown sugar, coffee, cocoa, salt and espelette. Using a slotted spoon, removed the bacon cubes from the bourbon mixture and toss with the sugar and spices. Reserve the bourbon mixture.
Place the coated bacon cubes in a glass baking dish and bake for 20 to 25 minutes. Remove from the oven and place on wire cooling racks set over lined sheet trays. Spoon the leftover bourbon mixture over the bacon cubes. Cool to room temperature and wrap individually in wax paper.