Smoked Candied Bacon: Game Day Favorite

Rate this post

Looking for a quick snack to make on game day and have an abundance of bacon? (If such a thing is even feasible).

This smoked candied bacon never lasts long at gatherings, takes few ingredients, and can be prepared in less than an hour.

Tools to get the job done

Smoked Candied Bacon: Game Day Favorite

  • Smoker (I used my pellet grill)
  • Smoking wood pellets or wood chunks
  • Large chopping board
  • Trimming knife
  • Wire rack
  • Heat proof gloves

What type of bacon to use?

For this dish, you must use streaky bacon. Streaky bacon is made from the animal’s belly, which has a high fat content in layers parallel to the skin and muscles, thus the term streaky bacon.

Pork belly is often cured using a combination of kosher salt, black pepper, and pink curing salt, also known as Prague powder. This is vital for the nitrite content, which aids in the prevention of bacterial development.

You might also try making your own bacon first and then using it in this recipe.

How to make smoked candied bacon

1. Smoker setup

I used my GMG DB Prime pellet smoker for this recipe and chose apple wood pellets since they work well with pork.

If you want to be more daring, try combining cherry and apple wood.

Set your smoker to 365 degrees Fahrenheit to crisp up that streaky bacon.

2.Prepping the bacon

I used 14oz of streaky bacon for this recipe, yielding 14 slices. Depending on how many people you’re serving, you may easily do more or less.

Place the bacon on the chopping board after removing it from the package.

Remove any extra meat and rind that may be unpleasant. You want a beautiful, even slice of bacon.

Lay out the bacon evenly on the wire rack, leaving a little space between each piece and being cautious not to overlap.

First, cover each side of the bacon with a light, equal layer of rub. I used Sucklebusters BAMM rub for this dish, which has a good Habanero punch, but if you’re not a huge lover of spice, you can easily switch it for your preferred rub, or use our pork rub.

Next, cover each strip with about one teaspoon of light brown sugar, coating as evenly as possible.

If you use a high-sugar rub and apply a thick layer, you may not need to add any more sugar at all. As you can see, I only used a little layer of rub, thus the additional sugar was required to achieve caramelization.

3. The cook

Place your prepared bacon on the grill rack after your smoker has reached 365°F. Keep everything on the wire rack to make transportation easier.

Place a tray below the rack to catch any drips.

After 10-15 minutes, check to see how they’re doing and whether they’re cooking evenly. If some parts are cooking quicker than others, rotate the rack.

Check the bacon after 20 minutes of cooking; if it has a mahogany color, has decreased in size, and is nearly crisp to the touch, it is ready to take off the smoker; if not, let it ride for a few more minutes and check again.

Using heat resistant gloves, take the wire rack from the smoker and lay it on your bench to cool; do not test them at this point as you will burn your tongue on the melted brown sugar.

As it cools, the caramelized brown sugar on top will harden and solidify, leaving you with a wonderfully crunchy crust that locks in the flavors underlying the bacon.

4. Serving your smoked candied bacon

Remove the cooled candied bacon from the wire rack and arrange the strips on a plate, mason jar, or glass, depending on how you want to serve your guests. Enjoy.

Other ways to use your candied bacon

Crumble the candied bacon into little pieces and sprinkle it on top of your eggs for texture and taste variation.

For a savory sweet twist, crumble the candied bacon over your ice cream and sprinkle with maple syrup.

Melt your preferred chocolate, then dip the bacon strips halfway and place in the fridge to harden for a chocolate-covered bacon pleasure.

If you like a Bloody Mary, these candied bacon strips will help you take it to the next level.

Let’s be honest, it’s bacon, so the possibilities are unlimited!

Candied Bacon F.A.Q

Q. How long should I keep my candied bacon?A. Candied bacon will keep in the fridge for 3-4 days in a sealed container.

Q. How long should I keep them in the fridge after cooking?A. After 2 hours, place them in a sealed container in the fridge. To avoid sticking, use baking paper between each piece.

Q: Do I need a commercial rub?A. No, just add cracked pepper if you want to keep it simple, or look for a good pork rub recipe. Alternatively, try this pork rub recipe.

Q: Do you season the streaky bacon on both sides?A. To intensify the tastes, apply your rub to both sides. However, the light brown sugar should only be used on one side.


How do you keep candied bacon crispy?

If you’ve fried the bacon but want to keep it crispy for up to 2 hours before serving, place it on a baking sheet in the oven. Preheat the oven to 200°F and leave the oven door open by 1-2 inches. This method may keep the bacon crispy for up to 2 hours.

How to make Snoop Dogg’s bacon?

Preheat the oven to 350 degrees Fahrenheit. Place a wire rack on top of a baking sheet lined with parchment paper.
In a small mixing bowl, combine the brown sugar, crushed red pepper flakes, and black pepper.
Arrange the bacon slices on top of the wire rack.
Bake for 30 minutes, or until the bacon is crispy and caramelized.

How long does cooked candied bacon last in the fridge?

Candy bacon may be kept in an airtight jar in the refrigerator for up to 4-5 days after it has been cooked and chilled.

How long does it take to smoke bacon at 225 degrees?

Allow the smoker to heat up to 225°F before adding the bacon. Place the bacon in the smoker and smoke it for 1 hour over indirect heat. After an hour, remove it from the smoker and turn the bacon slices over to the other side.

How do you keep bacon crispy the next day?

Overnight Bacon Crispiness. For the following day, lay fried bacon on a paper towel-lined dish and cover with foil or plastic wrap. The paper towel will absorb any extra fat and moisture, allowing the bacon to crisp even more.

Does boiling bacon make it crispy?

“The water keeps the temperature from rising too high, allowing the fat to render out,” he says. “As a result, the meat and fat finish cooking at the same time.” When the water evaporates entirely, the bacon becomes crispy, the meat is neither overdone or scorched, and the fat is properly rendered.”

How to make crispy bacon that melts in your mouth?

15–20 minutes longer for thick-cut. Remove from oven and pat dry with paper towels.Oven baked bacon

Line a rimmed baking sheet with aluminum foil or parchment paper. Arrange bacon pieces on pan, being careful not to overlap them. Bake for 10 minutes, then flip pan and continue baking until bacon is as browned as desired, 5-10 minutes longer for thin-cut bacon.

Is candied bacon served hot or cold?

Candied bacon is often served cooled or at room temperature, if only to firm up the bacon and enable the coating of sugar to stick to the bacon (rather than your fingers).

Add a Comment

Your email address will not be published. Required fields are marked *