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!

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
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Season the Bacon

Peel the bacon apart

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Layer it into a lidded container and drizzle maple syrup and Jeff's original rub (Purchase formula here | Purchase bottled rub) between each layer.

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

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Marinate the Bacon Overnight

Once all of the bacon is layered into the container with maple syrup and my original rub (Purchase formula here | Purchase bottled rub), cover it and place it in the fridge overnight to marinate.

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Prepare the Bacon for Smoking

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.

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Sprinkle more of my original rub (Purchase formula here | Purchase bottled rub) and brown sugar onto the bacon just before it goes into the smoker

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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.

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.

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Sprinkle more brown sugar

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Smoke for an additional hour

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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!

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 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.

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce

***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:

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.

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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.

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:

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Jeff's Smoking Meat Book

The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 900 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

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Printable Recipe

Smoked Bacon Candy (Pig Candy)

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.
Prep Time15 mins
Cook Time2 hrs
Course: Appetizer
Cuisine: Barbecue, Hot Smoking
Keyword: bacon candy recipe, pig candy recipe, smoked bacon candy, smoked pig candy
Servings: 4 -6

Ingredients

  • bacon thick sliced
  • Jeff’s original rub
  • Real maple syrup
  • Brown sugar dark is best in my opinion

Instructions

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!
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