Recipes for Candied Bacon
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This is an item that is becoming popular at the high end salad bars around Houston. surprisingly, not much on the internet about this.
My recipe was simple. A thin coat of honey and then sprinkle brown sugar and cracked black pepper on the bacon. In oven on draining racks at 350 F for about 25 minutes, until crispy.
Was wondering if anyone had their personal recipe or uses any of the seasoning shakers. It’s a great snack, seems to be shelf stable for at least three weeks (it’s never lasted longer), but looking for suggestions to improve it.
Thanks
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Chef on last edited by
Chef Sure sounds good, but bacon with anything sounds good.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Chef on last edited by
Chef I love your combo. The only item I’ve added to the brown sugar/black pepper mix is some sort of pepper powder (ancho, cayenne or other chili powder) for a little TASTE. It’s simple. People start devouring it saying: That’s a little hot and then go grab 3 more pieces.
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The only bacon candy I’ve had (and made) was using my smoker and Jeff Phillips’ recipe which includes his rub and real maple syrup, besides the brown sugar. Didn’t last more than two days. His recipes are found at www.smoking-meats.com. In fact, I haven’t had a bad experience from any of his recipes.
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Correction. It is www.smoking-meat.com. There is no “s” on the end of meat.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to zbigjeff on last edited by
zbigjeff Nothing beats a good Sweet/Hot combination! By the way, how’s your rehab going? The Boston Marathon is in October so you have a few extra months to prep for it!!!
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Bob Stehlik on last edited by
Bob Stehlik Hey Bob, thanks for asking. On Tuesday I graduated from one leg and a walker to two legs and a cane. Never thought that the change would be do tough. It’s been 3 days of getting used to using both legs and keeping my balance. Still not able to bend past 90 degrees for another 2 weeks. But, it’s nice to know the implant is doing well. It will be getting better one step at a time each day. Keep on making me jealous about not being able to make all the great stuff you guys create. It’s only a matter of time for me. Have a good rest of your day.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Chef on last edited by
Chef I have used brown sugar or maple sugar along with cracked pepper or pepper flakes.
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craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuiltreplied to zbigjeff on last edited by
zbigjeff just think of all you can plan to try when you are able and have all the research written down on all items
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craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuiltreplied to Chef on last edited by
Chef in the video john did two Canadian bacons one had a pepper rub on the outside do you think that some type of brown sugar / maple seasoning, cure would give you the end results
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to craigrice on last edited by
craigrice I don’t think a cure would give me the same product. The brown sugar and black pepper becomes a thicker coating on the outside of the bacon.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to craigrice on last edited by
craigrice You’re very correct on the number of new items to try when I’m up and ready to go. Prioritizing will be just as difficult as sitting on the sidelines and seeing all this in front of me.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Bob Stehlik on last edited by
Bob Stehlik Update: Felt strong and sturdy enough to try my car for the 1st time since 6-13. No issues getting in or out. Things are looking up.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to zbigjeff on last edited by Bob Stehlik
zbigjeff Did you have to make an emergency run to the liquor store? LOL Glad to hear that your mobility is getting better by the day. Pretty soon the wife will have you out there cutting the lawn & hoeing the garden!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to zbigjeff on last edited by
zbigjeff Glad to hear the progress, keep working the results will be well worth it.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to zbigjeff on last edited by
zbigjeff glad to hear you are progressing well. Keep it up.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Bob Stehlik on last edited by
Bob Stehlik No emergency YET. Just finished a Knob Creek Very Small Batch Bourbon 100 proof last night after my 2nd grandson was born by a midwife in Indiana yesterday. With the number of bottles in my arsenal, an emergency would not occur for at least another 3 months. I stocked up extremely well for the planned isolation.
