Pig Candy

Hey, Mike, here’s a bacon recipe for you, just in case you, you know, get tired of eating your bacon straight up.

Thanks, Ma, for suggesting the recipe the other day on my post about Chocolate Bacon Candy Bars. After some digging, I managed to find the recipe and thought I’d share with everyone. I hope to put up all of mom’s recipes at some point and this gives me something to put on the blog without actually having to come up with something on my own! You’re the best, Ma.

Without further ado: Pig Candy.

Okay—if you just can’t stand calling this Pig Candy, you can call it Glazed Bacon. Either way, it tastes great. Thanks to Fred Thompson, the Weekend Gourmet for The News & Observer, for sharing this recipe. He suggests sprinkling the bacon with about 1-and-a-half teaspoons of red pepper flakes, but I found that to be way too hot. I suggest you sprinkle a few of the strips very lightly with cayenne pepper and sprinkle the rest with brown sugar alone. You can decide then what suits your own taste without ruining a whole batch.

    16 slices (about 1 lb.) of high quality bacon
    1/2 cup firmly packed light-brown sugar (or more)
    Cayenne pepper (optional)

Prehead oven to 350 degrees. Line the bottom of a broiler pan with parchment paper or aluminum foil and place a wire rack (or the broiler rack) on top of this. (Yes, you really should do this or you will be cleaning that pan into next year.) Put a little oil on a paper towel, and rub the wire rack lightly with it. Arrange the bacon in a single layer on the rack. Evenly sprinkle the sugar (and pepper if you decide to use it) on top of the bacon slices.

Bake until the bacon is uniformly very crisp and very brown. This will take 30 to 40 minutes. Remove bacon from the rack onto a plate. After the bacon has cooled somewhat, you may pat away any remaining grease lightly. Serve warm or at room temperature.

And that, ladies and gentlemen, is how you make pig candy. One of you loyal readers (either of you is fine) will have to make this and either let me know how it is or feed it to me. I suspect the effort is beyond my bachelor skills at this point. I don’t foresee myself taking up cooking any time soon.

It is bacon, however, so it might prove worth the effort.

Stay tuned for more of Ma’s (plagiarized!) Recipes. She stole put a whole bunch of supposed family recipes and family anecdotes together in a cookbook for all of her children as a Christmas gift in 2007 and I think them worth sharing.

5 thoughts on “Pig Candy”

  1. Hey, I didn’t plagiarize this. I gave the guy credit. I did not use his wording. I changed the recipe to suit my own tastes. I added some of my own insights. By the way, recipes cannot be copyrighted. Only the wording can be copyrighted.

  2. Sully, I did think of adding bacon to the Turducken at some point, given the bacon craze. It already has sausage inside or, at least, the one we had did. I also thought of one-upping Turducken by sticking the whole shebang inside a lamb and then covering that with beef. Wrap it all up in a bacon weave, cook it until it drips straight Crisco, cut it with a chainsaw and serve it up. It’s the most heavenly thing I can think of.

  3. Gee, that sounds like a lot of work Charlie… Have you considered deep frying the whole thing in a steel drum to keep in that Crisco goodness.

  4. if you bring homemade butter, I’ll cook the bacon and eggs! I might even make you some homemade bread to go with it.

Comments are closed.