This flavor-packed smoked candied bacon recipe (aka pig candy) gives a popular breakfast meat a sweet and smoky upgrade! Serve it for breakfast or as an appetizer or snack.
Why make candied bacon in a smoker?
For starters, candied bacon, or as Pitmasters call it, “pig candy,” is incredibly easy to make in the smoker and results in a delicious combination of sweet, savory, smoky flavors. The recipe is quite simple and requires just a few ingredients, including a BBQ rub and a sticky sweet syrup such as maple or hot pepper jelly. While pan-fried bacon is flavorful, the satisfying crunch of candied bacon offers so much more!
The best type of bacon to use
For this candied bacon recipe, it’s best to use high-quality, thick-cut bacon. Thick bacon holds up better during the smoking process and provides an enjoyable texture that is neither too crispy nor rubbery. It also offers the ideal meat and fat ratio. Consider using apple wood or hickory smoked bacon, hatch chili, or black pepper bacon for an extra flavor boost.
Best wood for candied bacon
Use a mild fruit wood like apple or cherry to make candied bacon. These woods will impart a sweet, a light to moderate smoky flavor to the finished product. Avoid more 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. Use your favorite bottled rub or one of our excellent pork rub recipes.
- Thick-cut bacon
- Dark brown sugar
- Pure maple syrup (sub with hot honey or heated pepper jelly- see below for details)
- BBQ Rub (bottled or homemade)
Syrup, honey, or jelly?
- Choices: Use either maple syrup (the real stuff), hot honey, or heated pepper jelly for this recipe. The pepper jelly and hot honey will offer a nice spicy kick. For the jelly option, choose between Hatch chili, jalapeno, or habanero pepper jelly. Some are combined with fruit flavors like peach, mango, and berry.
- Spicy: Use the Hatch and jalapeno jelly for mild-medium candied bacon or the habanero for spice lovers.
- Hot honey: When using hot honey, heat it in the microwave for 20-30 seconds until warm. This will make it easier to brush onto the bacon.
- For beginners: The choice of syrup or jelly is entirely up to you. If you’re new to making candied bacon, start with real maple syrup and explore a different option the next time around.
How to make candied bacon
- Preheat your smoker to 275 degrees F. Use apple or cherry wood pellets or chips.
- 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.
- Arrange the bacon slices in a single layer on the rack.
- 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.
- Smoking: Place the pan n the grill grate, close the lid, and cook for 10-12 minutes. The bacon will start to soften and contract around the edges. Remove pan from smoker.
- Flip and apply: Using a metal spatula, carefully flip the bacon on the rack and apply glaze and rub. See below if planning to add pecans.
- 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.
- Rest and serve: Remove the candied bacon from the smoker and let it cool for 5-10 minutes before serving.
- Store leftovers in an airtight container in your refrigerator for 4-5 days.
Pro tip: Top the smoked candied bacon with chopped pecans halfway through cooking time for an added crunch! Crumble the cooked bacon strips up, and sprinkle it on top of vanilla or chocolate ice cream for a delicious dessert. Additionally, you can serve this “pig candy” at brunch with crepes, pancakes, and eggs.
More recipes!
- 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)
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Preheat your smoker to 275 degrees F. Use apple or cherry wood pellets or chips.
-
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.
-
Arrange the bacon slices in a single layer on the rack.
-
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.
-
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.
-
Flip and apply: Using a metal spatula, carefully flip the bacon on the rack and apply glaze and rub, following the steps above.
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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.
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Rest and serve: Remove the candied bacon from the smoker and let it cool for 5-10 minutes before serving.
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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. Add nuts: 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
