cmcadams
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I just added some ancho pepper to dark brown sugar...
Another Pig Candy Thread (with photos)
- Thread starter cmcadams
- Start date
NotleyQue
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that looks so good.
Arlin_MacRae
somebody shut me the fark up.
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Looks right fine!
Meat Burner
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YUM YUM YUM!!!!!!!!!!! Good eats there bro!!!
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- Sterling...
Pig candy ROCKS!! Ya did good!!
Norcoredneck
somebody shut me the fark up.
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- Norco, Ca.
Awesome, any left?
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- Rocklin, CA
I'm thinking about brown sugar mixed with a little Chipotle Powder for the batch I'm doing for Saturday.
Yours looks amazing!
Yours looks amazing!
cmcadams
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Larry, chipotle is good... I just wanted to try ancho, and I liked it.. It's a bit sweeter than some others.
Norco, there's some left... It's too much to eat at one time! I made 2 lbs of it.
Norco, there's some left... It's too much to eat at one time! I made 2 lbs of it.
cmcadams
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Mike, the end product was great. I might add a bit more pepper than I did, but only because I like a bit of heat... maybe mix some cayenne, chipotle and ancho.
BobBrisket
Moderator
That's another thing for me to try. That looks fantastic.
Irrad8
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I made some about a week and a half ago. I like my bacon a little soft so I pulled my candy off a little early, I think I should have left it on about 20 min longer but it was good. just a little too soft.
cardiac_cadet002
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oh man, as if I didn't have enough ideas already floating around in my head, here is another one to try soon. Looks delicious!
cmcadams
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Mike, it's just plain old bacon... nothing fancy.
I've actually thought about getting the pig candy really crispy and using it in a rub.
I've actually thought about getting the pig candy really crispy and using it in a rub.
R
Rick's Tropical Delight
Guest
holy cow, that's a lot of brown sugar on there! i get accused of putting brown sugar boulders on the bacon. how long was that on and what temp?
can i have some? cause i'm not sure how it tastes............
interesting shadows on that last shot :biggrin:
can i have some? cause i'm not sure how it tastes............
interesting shadows on that last shot :biggrin:
F
fnnm358
Guest
as always curt looks great will have to try some of that for christmas breakfast think i will try the thick cut baccon
cmcadams
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Ed, nice to see you around still.
Rick, I didn't really time it. I put it in a cold oven turned to 350, then once it hits temp, I turn it around every 4 minutes until it's crisp enough for my liking. The 4 minute thing is more to ensure it doesn't overcook than anything else. Make sure your vent is on near the end as it can smoke quite a bit.
I do regular bacon at 400, but lower it to 350 so the sugar doesn't burn. Most of it melts off, which is why I use so much.
Rick, I didn't really time it. I put it in a cold oven turned to 350, then once it hits temp, I turn it around every 4 minutes until it's crisp enough for my liking. The 4 minute thing is more to ensure it doesn't overcook than anything else. Make sure your vent is on near the end as it can smoke quite a bit.
I do regular bacon at 400, but lower it to 350 so the sugar doesn't burn. Most of it melts off, which is why I use so much.
