Food The Bacon Thread

Not my boy. Well, maybe even then. He doesn't mind the smell of it, but I'm pretty sure he'd be disgusted by the prospect of bacon soap.

 

@RedSneaker asked for some pics of Candied Bacon. I am making some tonight, so I figured this was an appropriate thread for the pics.

Here is how I make it.

Take a foil casserole type dish (I use foil because you will basically ruin a good one if you put it over fire), a couple pounds of thick cut bacon, brown sugar (I use both light and dark, alternating by layer), and chipolte pepper powder. Sometimes I also use cayenne pepper, or both. Today I used both and alternated by layer, same as the dark/light brown sugar.


Put a layer of brown sugar in the bottom of the pan, and sprinkle a small amount (teaspoon or less) of the pepper powder on top.



Place strips of bacon on top of that layer. Put them close together, but not overlapping if you can help it.


Put another layer of brown sugar and pepper powder down.



Keep doing this until the pan is full or you have used all the bacon. I can fit maybe 6 layers in a pan. The more layers the lower the temps and longer you should smoke it.

Once it looks like this it is ready for the smoker:




I will smoke it at 275* or so for an hour or two, depending on how thick I layered the bacon. About 3/4 of the way through I will start turning the bacon and mixing it up. I'll try to get more pics in a couple hours when I throw it on.

 

After 20-30 mins on the smoker.

 

Get here in the next hour or two and I'll save you some.

 

I believe I'm about 700 miles north-northwest of you.

 

Getting close to being done...




Sometimes I'll take it out of the pan for the last bit. If so, I flash it on the grill for 30-60 seconds per side to finish the caramelization.