Question about Pig Candy

[Mvillesmoker]

I have read a lot of comments about pig candy. What is pig candy and how do you make it? Very Curious

[infantry66]

i believe that it is when you take bacon sprinkle it generously with brown sugar and the n add crushed red pepper and smoke i usually use cajun seasoning instead of red pepper but i have been known to use ground red pepper

[misterrachel]

That sounds mighty tasty!

[infantry66]

try doing that to bacon and wrap it around a fatty

[Mvillesmoker]

I've seen pics on here before but never knew how it was made. Sounds good I will definately have to give it a try. Thanks for the info.

[infantry66]

no problem. just remember the bacon will not get crunchy because of the sugar

[Pyle's BBQ]

Actually the sugar will set up if allowed to cool. The problem is that it is not around long enough to set.

A good ratio to start with is 1 cup brown sugar to 1 tsp cayenne pepper. Adjust to your taste. Also be aware that this will produce quite a bit of grease and it does not take a lot to burn even at the low temps.

[Rookie'48]

Another version is 2 cups brown sugar, 1 cup BBQ rub & 1/2 cup crushed red peppers. As always, adjust the pepper to taste ;>)

[Meat Burner]

Just throwing this out since no one referenced how much bacon was being done. We just cook the bacon for about 1/2 hour first to soften it up. Then a nice layer of brown sugar with a light dusting of ceyanne pepper, if you want, then back on the smoker to crisp up the bacon. It may take a little time, just keep checking as the determining factor if the temp. Just get the bacon somewhat crisp. Adjust the pepper to your taste but this is a good starting point. Don't worry about measurements for pig candy, make it to your taste. Just trying to use some common sence here. Good luck bro and let us know what you decide to do and how it comes out.

[NorthwestBBQ]

Originally Posted by Meat Burner

Just throwing this out since no one referenced how much bacon was being done. We just cook the bacon for about 1/2 hour first to soften it up. Then a nice layer of brown sugar with a light dusting of ceyanne pepper, if you want, then back on the smoker to crisp up the bacon. It may take a little time, just keep checking as the determining factor if the temp. Just get the bacon somewhat crisp. Adjust the pepper to your taste but this is a good starting point. Don't worry about measurements for pig candy, make it to your taste. Just trying to use some common sence here. Good luck bro and let us know what you decide to do and how it comes out.

Sounds delicious!

[JD McGee]

I use 1lb thick sliced bacon...1 cup brown sugar...1/2 teaspoon cayenne. Mix the cayenne with the sugar...lay out the bacon on a broiler pan and top each strip evenly with the brown sugar/cayenne rub. Smoke @ 275-300 until the sugar caramelizes and the bacon is cooked through.

Check out this thread for more info... http://www.bbq-brethren.com/forum/sh...ight=pig+candy

Here's another article from TVWBB... http://www.virtualweberbullet.com/bacon1.html

[kickassbbq]

Pig Caandy?
Here ya go:

[Grafixgibbs]

Originally Posted by kickassbbq

Pig Caandy?
Here ya go:

Now I have to dry out my keyboard from all the drool.

[NotaButtDave]

I just take a pound of bacon. Put on the WSM at 225* for 1 1/2 hours. One lemon sized piece of Cherry and one of Hickory.

That's all it takes. The bacon lasts about an hour around my house.

[thirdeye]

Originally Posted by Meat Burner

Just throwing this out since no one referenced how much bacon was being done. We just cook the bacon for about 1/2 hour first to soften it up. Then a nice layer of brown sugar with a light dusting of ceyanne pepper, if you want, then back on the smoker to crisp up the bacon. It may take a little time, just keep checking as the determining factor if the temp. Just get the bacon somewhat crisp. Adjust the pepper to your taste but this is a good starting point. Don't worry about measurements for pig candy, make it to your taste. Just trying to use some common sence here. Good luck bro and let us know what you decide to do and how it comes out.

Yeah I wait until the turn before adding the spiced up sugar too.

When they are cooked flat they resemble jerky or the slices can be knotted and are called Pig Tails.

I think the standard ratio I follow is : (it doesent take much cayenne)

1/2 cup of brown sugar
1/4 teaspoon cayenne pepper

Set up your cooker for an indirect cook with a grate temp around 300° with a drip pan. Lay strips of bacon on the grate above the drip pan for 20 minutes, turn and rotate bacon as needed, season with the sugar mix, then cook around 20 minutes minutes more.

For making Pig Tails, remove the bacon from the cooker after 20 minutes, tie in a loose overhand knot, season with the sugar mix and return to the cooker to finish.

Monitor doneness after turning for your level of crispness. Don't sample right off of the pit, that sugar will be hot!! Remove to platter for cooling. Don't wait for the strips to be completely crisp before removing, as they will firm up during cooling.