Prepare to embark on a flavor-packed journey with our amazing recipe for smoked candied bacon! We’ve taken our favorite breakfast staple and given it a sweet and smoky upgrade. The best part is that this mouthwatering delight isn’t limited to mornings. It makes a great appetizer or snack for both kids and adults.
Why make candied bacon in a smoker?
You can’t pass up the opportunity to snag a couple of mouthwatering slices of candied bacon. It’s gone in minutes. But this bacon is no one-trick pony. It’s a backyard pitmaster’s dream that satisfies the salt, sweet, and smoky craving in one bite. So, grab some bacon, preheat that smoker, and get ready to enter flavor nirvana!
What is the best type of bacon to use?
To make candied bacon, we recommend using good quality thick-cut bacon for the job. The thickness will help it withstand smoking while creating a nice texture that is neither too crispy nor rubbery. Thick-cut bacon has the perfect meat and fat ratio that will have your taste buds in awe. Some options include applewood or hickory smoked bacon, Hatch chili, or black pepper bacon.
What is the best wood for candied bacon?
We recommend using a mild fruit wood like apple or cherry to make candied bacon. These woods will add a sweet, smoky flavor to the finished products. Avoid using robust woods like hickory or mesquite for this recipe.
Recipe Ingredients
The best part about this smoked candied bacon recipe is that you only need a few ingredients. We recommend using your favorite bottled rub or one of our excellent pork rub recipes.
- Thick-cut bacon
- Dark brown sugar
- Pure maple syrup (honey or heated pepper jelly- see below for details)
- BBQ Rub (bottled or homemade)
Syrup, honey, or jelly?
- You can brush on either maple syrup (the real stuff), warmed honey, or heated pepper jelly on the bacon. The pepper jelly will offer a nice spicy kick, and you can choose between Hatch chili, jalapeno, or habanero pepper jelly. Some are combined with fruit flavors like peach, mango, and berry. Use the Hatch and jalapeno jelly for mild-medium candied bacon or the habanero for spice lovers. When using honey, heat it in the microwave for 20-30 seconds until warm. This will make it easier to brush onto the bacon.
- Ultimately, the choice of syrup or jelly is entirely up to you. If you’re new to making candied bacon, start with maple syrup and gradually explore more daring options.
How to make candied bacon
- Preheat your smoker to 275 degrees F. Use apple or cherry wood pellets or chips. The bacon is already smoky, so mild to moderate flavored wood works best for this recipe.
- 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.
- Arrange your thick-cut bacon in single layers onto the rack.
- Brush A liberal amount of maple syrup (or heated honey or peppered jelly) on one side of each strip of bacon. Season with BBQ rub.
- 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.
- Using a metal spatula, carefully flip the bacon on the rack and season again, following the steps above.
- 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.
- Remove the candied bacon from the smoker, rest for 5 minutes. Serve bacon strips warm.
- Store leftovers in an airtight container in your refrigerator for 4-5 days.
Pro tips: Top candied bacon with chopped pecans halfway through cooking time for an added crunch! Crumble and sprinkle on top of anilla or chocolate ice cream for a delicious dessert. Or, serve this “pig candy” at brunch with crepes, pancakes, and eggs.
More bacon recipes to try!
- 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)
Preheat your smoker to 275 degrees F. Use apple or cherry wood pellets or chips. The bacon is already smoky, so mild to moderate flavored wood works best for this recipe.
Line a large aluminum baking sheet with foil. Next, lay a jerky rack on top of the baking sheet.
Arrange your thick-cut bacon in single layers onto the rack.
Brush A liberal amount of maple syrup (or heated honey or peppered jelly) on one side of the bacon. Season with BBQ rub.
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.
Using a metal spatula, carefully flip the bacon on the rack and season again, following the steps above.
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.
Remove the candied bacon from the smoker, rest for 5 minutes, and serve warm.
Store leftovers in an airtight container in your refrigerator for 4-5 days.
Ultimately, the choice of syrup or jelly is entirely up to you. If you’re new to making candied bacon, start with maple syrup and gradually explore more daring options. Pro tip: Top candied bacon with chopped pecans halfway through cooking time for an added crunch!
Calories: 316kcal | Carbohydrates: 25g | Protein: 9g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 484mg | Potassium: 244mg | Fiber: 2g | Sugar: 26g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 2mg
