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 maple syrup, Jeff's original rub (Purchase formula here | Purchase bottled rub) and bacon. Add the smoke factor and this might just knock you off your feet. I just made 4 lbs of this at home and my crew wiped it out quick!
- 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
Peel the bacon apart
I spread the syrup out with a brush before sprinkling on the rub.
To smoke the bacon and turn it into bacon candy, lay it on a Bradley rack, cooling rack or onto Weber grill pans. 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.
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.
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.
Sprinkle more brown sugar
Smoke for an additional hour
Remove from the metal racks onto parchment paper to cool for about 30 minutes before eating it for best results. If you are like me, waiting is difficult to do and the number of cooled pieces is less than the number of pieces that actually came out of the smoker;-)
Not sure how that happens!
I recommend breaking the bacon up into 3rds or halves and let the frenzy begin!
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 original rub (Purchase formula here | Purchase bottled rub) and brown sugar right before it goes into the smoker.
Does the leftover 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, there won't be no leftovers.
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.
***Note: you get the Texas style rub recipe free with your order!
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Read these recent testimonies:
I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
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.
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.
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.
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Smoked Bacon Candy (Pig Candy)
- bacon thick sliced
- Jeff’s original rub
- Real maple syrup
- Brown sugar dark is best in my opinion
Season the Bacon
- Peel the bacon apart
- Layer it into a lidded container and drizzle maple syrup and rub between each layer.
- Spread the syrup out with a brush before sprinkling on the rub.
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.
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.
- Sprinkle more rub and brown sugar onto the bacon just before it goes into the smoker
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 and brown sugar
- Smoke for an additional hour
- Remove to parchment paper right away and let it cool for about 30 minutes before eating it for best results.
- Break the bacon up into 3rds or halves and let the frenzy begin!