Well, I've been smoking bacon for a couple of months now. So I decided to try something a bit different. I took some thick sliced, hickory smoked bacon and made pig candy. Much more successful than my stab at it with ribs. I used a jelly roll pan and cooling tray inside that.
Ingredients:
1/2 cup dark brown sugar
1/4 tsp cayenne
1/2 tsp pepper (optional if you don't like pepper, I love so I always add pepper)
1/4 tsp cinnamon (optional trade off with the cayenne if you don't like heat)
Coat the bottom of the bacon lightly with the mixture and press in with the back of a kitchen spoon. Then do the top, loading it a bit heavier. Put in preheated oven at 350F or so. Takes about 15 to 20 minutes depending on your oven and the thickness of your bacon. I do jaccard/prick the bacon with a fork to help keep it from curling.
This stuff is addictive! I made three trays of it and it all disappeared in minutes when the family got home.
We are in the middle of Tropical Storm Kai-Tak and I have 6 1/2 kilos of bacon smoking in my Weber under a jury rigged tarp on my balcony. Almost done but I can't get the bacon up to the 150F internal I want to finish it, so I'll have to pull and do in the kitchen oven. Just too much wind. Two thirds done as honey cured/honey coated and the last third is a honey cured/lightly honey coated with heavy cracked pepper.
