It’s starting to warm up here in Virginia, and I’ve had a chance to use my Christmas present, a Weber Smokey Mountain cooker, a few times now. Actually, I fired it up a few times in the dead of winter, as well, but yeah. Any time is a good time for barbecued bacon.
“Pig candy” is what the BBQ community affectionately calls bacon that is coated in brown sugar and cooked on a smoker. I discovered it on the excellent Weber Virtual Bullet site, a place devoted to this particular instrument and its users. From the looks of it, I don’t think the site has been redesigned since the 1990s, but hey, that’s not the point.
Charcoal and aromatic wood chunks go here. No wood really needed for this job, though.
Bacon and brown sugar (with a little cayenne) go here.
The finished product… crisp, caramelized, sweet and salty bacon.
The smoker community is a funny thing. I kept hearing how good the legendary “pig candy” was but struggled to find the original recipe. The reason, I guess, is that there really isn’t much of one. I suppose you could write up a fancy little set of steps and ingredients but, i’ll be honest here, just mix up a dash of cayenne pepper into some brown sugar. Apply to bacon. Smoke on a rack in the smoker at about 325-340 degrees, until things look done. No big deal.
Could you do it in an oven? Yes, but it would make a mess and probably cause a bunch of smoke.
Pig candy is great but it’s probably most effective to make it along with other items on the smoker, while firing it up, since you’d be done making the bacon just in time for something else to have a long, slow cook over the coals. So I’ve been making some ribs, too. I’ll have to post about those as well.
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