Crispy club crackers encased in fatty, salty bacon with a touch of brown sugar. A game-day or any-day winner.
What are you thinking, bacon-wrapped crackers? Is that a genuine thing? I, too, was doubtful until I tried them. Now I’m sold, and your visitors will be as well.
Contents
- Ingredients required
- Tools required
- Customize your bacon-wrapped crackers
- How to make bacon-wrapped crackers
- Want to wrap more game day food in bacon?
- FAQs
- Does pig candy need to be refrigerated?
- Can you serve candied bacon cold?
- Is candied bacon good cold?
- How do you keep candied bacon crispy?
- How do you keep bacon warm before serving?
- How do you keep bacon warm for a potluck?
- Why do you put bacon in a cold pan?
- What does running cold water over bacon do?
- What’s the best way to reheat candied bacon?
Ingredients required
- Crackers for Clubs Other crackers, such as saltines or ritz, might also be used.
- bacon, thinly sliced Thin-cut bacon is preferred since thicker bacon will not work.
- The brown sugar You might also sprinkle with maple or honey.
Tools required
- A wire cooking rack
- A baking tray
- A pellet grill or smoker
- Wood pellets
- Spatula
Customize your bacon-wrapped crackers
While it doesn’t get much simpler, there are several ways to modify them.
If you want it hot, use a spicy rub or wedge a jalapeo between the cracker and the bacon.
Want something cheesier? Along with the bacon, season with parmesan and black pepper to taste.
Do you want something sweet and spicy? If you really want to be creative, a brush of sriracha and brown sugar is also a fantastic combo.
The cracker is your canvas!
How to make bacon-wrapped crackers
Cut each piece of bacon in half and lightly wrap each cracker lengthwise.
Wrapping the bacon too tightly can bend the cracker during cooking and cause it to split apart.
Tuck the end of the bacon slice beneath the cracker and place it on a wire frying rack with the bacon end facing down.
Place the wire rack on top of the baking sheet.
After wrapping each cracker in bacon, put a pinch of brown sugar on top and gently press it in with your finger to ensure a uniform coating.
Place the crackers in your smoker at 225 degrees Fahrenheit and smoke with a moderate wood, such as pecan or cherry.
I used my Traeger Timberline 1300 with Bear Mountain BBQ cherry pellets.
Increase the temperature of your smoker to 350F after 15 minutes at 225F to crisp up the bacon. At that point, it should just take another 15-20 minutes.
If you see a couple of your crackers bending, delicately flatten them with a spatula.
You may lose a couple along this process, but once you’ve mastered it, you’re set.
The finished product is rendered bacon with a crunchy cracker underneath. It’s almost like magic.
The brown sugar on top adds a delicate sweetness that will have you wanting more.
These are seriously addictive.
Want to wrap more game day food in bacon?
- Smoked armadillo eggs wrapped in bacon
- Smoked bacon-wrapped Oreos
- Bacon wrapped cheese stuffed brats
- Smoked pig shots
- Bacon wrapped jalapeo poppers
