Smoked Candied Bacon

🧂 Ingredients

• 12 slices thick-cut bacon
• 1/2 cup dark brown sugar
• 1/4 cup pure maple syrup

  honey or heated pepper jelly- see notes for details
• 1 1/2-2 tablespoons BBQ Rub

  (bottled or homemade)

Instructions

• 1 Preheat your smoker to 275 degrees F. Use apple or cherry wood pellets or chips.
• 2 Prep baking sheet: Line a large aluminum baking sheet with foil. Next, lay a
  jerky rack (or wire rack) on top of the baking sheet. Make sure to use foil, as
  this will prevent grease and burned sugar flare-ups.
• 3 Arrange the bacon slices in a single layer on the rack.
• 4 Apply glaze and seasonings: Brush a good amount of maple syrup (heated honey or
  peppered jelly) on one side of each bacon strip. Season with BBQ rub.
• 5 Smoking: Place the entire thing on the smoker, close the lid, and cook for 10-12
  minutes. The bacon will start to soften and contract around the edges. Remove
  pan from smoker.
• 6 Flip and apply: Using a metal spatula, carefully flip the bacon on the rack and
  apply glaze and rub, following the steps above.
• 7 Back in it goes: Place the pan with bacon back on the smoker, close the lid, and
  cook for another 15 minutes or until done (and crisped) to your liking.
• 8 Rest and serve: Remove the candied bacon from the smoker and let it cool for
  5-10 minutes before serving.
• 9 Store leftovers in an airtight container in your refrigerator for 4-5 days.

Nutrition Info