Smoked bacon candy doesn't need a lot of introduction and there's not a better marriage of foods than what happens when you combine sweet syrup, Jeff's original rub (purchase recipes here) and bacon. Add the smoke factor and this might just knock you off your feet.

Follow me: Twitter  |  Facebook  |  Instagram

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rubWhat makes this bacon candy so good is the balance of sweet brown sugar with the spicy aspects of my original rub.. both work perfectly together to make the best pig candy you ever ate!

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce


Helpful Information
  • Prep Time: 15 minutes
  • Marinate Time: 8 hours (optional)
  • Cook Time: 2 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: n/a
  • Recommended Wood: Apple or Maple
What You'll Need
  • 1+ lbs of bacon, thick sliced
  • Jeff's original rub (purchase recipes here)
  • Real maple syrup
  • Brown sugar (dark is best in my opinion)
  • Plastic lidded container for marinating.
Season the Bacon

Peel the bacon apart

2014-IMG_5643

Layer it into a lidded container and drizzle maple syrup and original rub between each layer.

I spread the syrup out with a brush before sprinkling on the rub.

2014-IMG_5645 2014-IMG_5647

Marinate the Bacon Overnight

Once all of the bacon is layered into the container with maple syrup and rub, cover it and place it in the fridge overnight to marinate.

2014-IMG_5649

Prepare the Bacon for Smoking

To smoke the bacon and turn it into bacon candy, lay it on a jerky rack or onto bradley racks. Be sure to leave a little space between each piece to allow the smoke easy access and to make sure they don't stick together.

2014-IMG_5685

Sprinkle more of my original rub (purchase recipes here) and brown sugar onto the bacon just before it goes into the smoker

2014-IMG_5690

Get the Smoker Ready

Prepare your smoker for cooking at about 225°F with indirect heat.

Let the smoker heat up to 225°F before placing the bacon in the smoker.

If you need further help with your smoker, try one of these links:

Smoke the Bacon Candy

Place the bacon into the smoker and let it smoke away for about 1 hour over indirect heat.

At the end of an hour, take it out of the smoker and flip the bacon pieces over to the other side. Once again, make sure the pieces do not touch.

Brush on more maple syrup.

2014-IMG_5696

Sprinkle more brown sugar

2014-IMG_5697

Smoke for an additional hour

2014-IMG_5698

Let it cool for about 30-60 minutes before eating it for best results. If you are like me, this is difficult to do and the number of cooled pieces is less than the number of pieces that actually came out of the smoker;-)

Serve it Or Hide it For Later.. Your Choice!

I recommend breaking the bacon up into 3rds or halves and let the frenzy begin!

Questions

Do I have to marinate the bacon?

No.. this is something I do to get more of the rub and maple flavor into the bacon but it is completely optional. You can easily brush on maple syrup and sprinkle with rub and brown sugar right before it goes into the smoker.

Does the cooked bacon have to be refrigerated?

Yes. According to food safety experts, cooked bacon must be refrigerated to keep it safe but if you like bacon as much as I do, that is never a problem.

Can you use thin cut bacon instead?

Yes you can but, in my humble opinion, the ratio of meat to brown sugar, rub and maple syrup is all wrong with thin bacon. The thick bacon makes a bigger statement and allows the other ingredients to be a compliment.

Is bacon candy crispy or chewy?

Bacon candy is definitely not crispy but it should not be “wimpy”. It will be bendable when you remove it from the smoker but after it sits and cools, it should firm up quite a bit.

Get the Digital Recipes for Jeff’s Rub and Sauce


**Instant Download!**

*** Save 25% ***

Valid through Sunday, June 25, 2017

Use coupon code 25off during checkout


jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

*** Save 25% ***

Valid through Sunday, June 25, 2017

Use coupon code 25off during checkout


Order the Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Get Cooking Supplies and More at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

 

Printable Recipe

Smoked Bacon Candy (Pig Candy)
 
Prep time
Cook time
Total time
 
Smoked bacon candy doesn’t need a lot of introduction and there’s not a better marriage of foods than what happens when you combine sweet syrup and bacon. Add the smoke factor and this might just knock you off your feet.
Author:
Recipe type: Appetizer
Cuisine: Hot Smoking
Serves: 4-6
Ingredients
  • 1+ lbs of bacon, thick sliced
  • Jeff’s rub (purchase recipes here)
  • Real maple syrup
  • Brown sugar (dark is best in my opinion)
Instructions
Season the Bacon
  1. Peel the bacon apart
  2. Layer it into a lidded container and drizzle maple syrup and rub between each layer.
  3. Spread the syrup out with a brush before sprinkling on the rub.
Marinate the Bacon Overnight
  1. Once all of the bacon is layered into the container with maple syrup and rub, cover it and place it in the fridge overnight to marinate.
Prepare the Bacon for Smoking
  1. To smoke the bacon and turn it into bacon candy, lay it on a jerky rack or onto bradley racks. Be sure to leave a little space between each piece to allow the smoke easy access and to make sure they don’t stick together.
  2. Sprinkle more rub and brown sugar onto the bacon just before it goes into the smoker
Get the Smoker Ready
  1. Prepare your smoker for cooking at about 225°F with indirect heat.
  2. Let the smoker heat up to 225 °F before placing the bacon in the smoker.
  3. If you need further help with your smoker, try one of these links:
Smoke the Bacon Candy
  1. Place the bacon into the smoker and let it smoke away for about 1 hour over indirect heat.
  2. At the end of an hour, take it out of the smoker and flip the bacon pieces over to the other side. Once again, make sure the pieces do not touch.
  3. Brush on more maple syrup.
  4. Sprinkle on more brown sugar
  5. Smoke for an additional hour
  6. Let it cool for about 30-60 minutes before eating it for best results.
Serve it
  1. I recommend breaking the bacon up into 3rds or halves and let the frenzy begin!
Questions
  1. Do I have to marinate the bacon? No.. this is something I do to get more of the rub and maple flavor into the bacon but it is completely optional. You can easily brush on maple syrup and sprinkle with rub and brown sugar right before it goes into the smoker.
  2. Does the cooked bacon have to be refrigerated? Yes. According to food safety experts, cooked bacon must be refrigerated to keep it safe but if you like bacon as much as I do, that is never a problem.
  3. Can you use thin cut bacon instead? Yes you can but, in my humble opinion, the ratio of meat to brown sugar, rub and maple syrup is all wrong with thin bacon. The thick bacon makes a bigger statement and allows the other ingredients to be a compliment.
  4. Is bacon candy crispy or chewy? Bacon candy is definitely not crispy but it should not be “wimpy”. It will be bendable when you remove it from the smoker but after it sits and cools, it should firm up quite a bit.
 

Tags:
About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

10 Comments on this article. Feel free to join this conversation.

  1. Tom February 8, 2016 at 3:46 pm - Reply

    Way to sweet. The brown sugar thickens up and holds the syrup, so the thickness of sweet is almost as thick as the bacon itself. I have a sweet tooth, but this was overkill.

  2. Greg gignac October 17, 2015 at 5:11 pm - Reply

    It’s hard to find thick bacon sometimes, I just fold the slices in two. Works great

  3. Lona February 1, 2015 at 4:34 pm - Reply

    I just made up batch of texas rub and used on bacon I hope this was the right one….tastes yummmy

  4. Keith Brockmiller December 24, 2014 at 8:22 am - Reply

    Oh, and by the way, I had big chunks of brown sugar/rub, roll off, and onto the smoker tray. So I give away those as smoked brown sugar. It gets compliments too

  5. Keith Brockmiller December 24, 2014 at 8:20 am - Reply

    This is so good… I work in a hospital, and I’m going around giving away samples. So far we have had 3 strokes and 2 heart attacks. I have done 2 batches, after the 1st one, I had orders for 3.5 pounds in the 2nd one. I can sell enough to pay for mine!!
    But I get nothing but “THAT’S INCREDIBLE” AWESOME, and similar compliments

    Thanks for posting this

  6. Halvy November 27, 2014 at 11:34 am - Reply

    Jeff, I tried this as soon as you posted the receipe and it was awesome!!! Everyone loved it so much it was requested to be an appetizer at Thanksgiving today. Second batch is in the smoker now. Thanks and have a great Thanksgiving holiday!

  7. Greg Gignac November 4, 2014 at 10:27 am - Reply

    jeff.
    I have been using your recipes and your rub for quite some time.
    But you pig candy recipe is going to put me in the poor house.
    It is without doubt the best treat I have ever smoked.
    Everyone agreed. Five stars.
    Thanks again,
    Greg

  8. Richard W. October 30, 2014 at 8:08 am - Reply

    EXCELLENT idea and recipe! Jeff, you continue to produce some of my favorite cooking recipes. Bacon candy, who wudda thought?! Great results with Daily’s applewood bacon. Thanks!

  9. Tim October 26, 2014 at 5:19 pm - Reply

    Tried putting bacon on smoker thought I would add extra rub bad idea took excess off turned out excellent

  10. Jon October 26, 2014 at 9:06 am - Reply

    This was soooo good!!! My daughter is my cooking partner in the house and we decided to make this last night along with some salted caramels. Both were very good, but this was the star.

    We are thinking of next time instead of salted caramel, using some of the bacon as the vehicle for salt.

    Bacon candy caramels…..Hmmmmm

Leave A Response

Rate this recipe: