Name: Smoked Candied Bacon (Pig Candy)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8
Ingredients: 1.5 lbs Thick-cut bacon (16-20 slices); 1 cup Dark brown sugar (packed); 1 tbsp Coarsely ground black pepper; 1/2 tsp Cayenne pepper; 1/2 tsp Smoked paprika; 1/4 cup Pure maple syrup; 1 tbsp Apple cider vinegar

Smoked Candied Bacon, often affectionately referred to as Pig Candy, is the ultimate balance of rich pork fat, dark brown sugar caramelization, gentle hardwood smoke, and a subtle kick of cayenne and black pepper.

By smoking thick-cut bacon on a wire rack at low ambient temperatures, the fat renders slowly while the spiced sugar coating fuses directly onto the meat. The result is a glossy, crisp, and ridiculously flavorful snack that works as a standalone BBQ appetizer, a burger topper, or an unforgettable bloody mary garnish.

Essential Tools

Pellet Grill or Offset Smoker Wire Cooling Rack Half Sheet Baking Pan Aluminum Foil Silicone Basting Brush

Ingredients

Meat

• 1.5 lbs Thick-cut bacon (16-20 slices)

Rub & Sugar Coating

• 1 cup Dark brown sugar (packed) • 1 tbsp Coarsely ground black pepper • 1/2 tsp Cayenne pepper • 1/2 tsp Smoked paprika

Glaze

• 1/4 cup Pure maple syrup • 1 tbsp Apple cider vinegar

Directions

Smoker Setup & Prep

Preheat your smoker to 225°F using sweet hardwood like apple or pecan. Line a baking sheet with foil for easy cleanup and place a wire cooling rack on top of the sheet.

⏱ 15 mins 🔥 225°F 🌡 N/A

Seasoning the Bacon

Whisk together the dark brown sugar, black pepper, cayenne, and smoked paprika in a shallow dish. In a separate small bowl, combine maple syrup and cider vinegar. Brush both sides of each bacon strip lightly with the syrup mixture, then dredge thoroughly in the spiced brown sugar mix.

⏱ 10 mins 🔥 N/A 🌡 N/A

Low and Slow Smoking

Arrange the seasoned bacon strips in a single layer on the wire rack without overlapping. Place the wire rack assembly inside the smoker. Smoke at 225°F until the sugar melts and the bacon begins to render.

⏱ 1 hour 30 mins 🔥 225°F 🌡 N/A

Final Caramelization and Crisp

Lightly dab any remaining maple syrup glaze over the bacon strips. Increase ambient smoker heat to 250°F to fully render fat and set the sweet glaze into a deep mahogany shell.

⏱ 20-30 mins 🔥 250°F 🌡 N/A

Cooling and Hardening

Remove the baking sheet and rack from the smoker. The candied bacon will still be soft while hot. Allow it to cool at room temperature on the rack for 10-15 minutes; the caramel coat will harden into a crisp shell.

⏱ 15 mins 🔥 N/A 🌡 N/A

Pit Notes

Managing Sugar Combustion

Keep your smoker ambient temperature firmly below 275°F. Brown sugar contains moisture and molasses that scorch easily above 300°F, turning sweet candied bacon bitter instantly.

Wood Selection

Mild fruitwoods such as apple, cherry, or pecan complement the maple and brown sugar profile. Avoid heavy woods like mesquite, which can overpower the delicate sweetness of the glaze.

The Wire Rack Advantage

Always smoke candied bacon on an elevated wire rack over a foil-lined sheet pan. Cooking directly on grate bars leads to messy sugar drips, flame flare-ups, and stuck bacon.

The Cool-Down Crisp

Do not judge the final texture while the bacon is still inside the smoker. The sugar remains molten at hot temperatures and only crispens up as it cools on the counter.

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