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Sticky Bacon

Do you like burnt ends? Is your mantra, “Everything’s better with bacon?” Then you will love this recipe. It’s a sticky, tasty appetizer. Or, if you wish, put it over rice or pasta for a main meal. Take it to your next tailgate party!
Shopping for Bacon
The two best choices for this recipe are applewood-smoked bacon or maple brown sugar bacon. Plain bacon works, too, but these improve the flavor tremendously. You’ll want to get your meat at a butcher shop. You’re looking for a thick cut with decent marbling. Overly fatty bacon won’t work; you’ll just end up with a blob of sticky fat.
Some cooks prefer to use a slab of bacon rather than pre-cut. The slab gives you a perfect media from which to make 1” thick cubes.

Ingredients

  • 1 pound smoked bacon
  • 1 tablespoon Maple Sugar barbecue rub (or Maple Bourbon)
  • 3 tablespoons Strawberry applesauce (Alternatively crushed pineapple or mandarin orange pieces)
  • 3 tablespoons Real maple syrup
  • ½ tablespoons Worcestershire sauce
  • 1 teaspoon Caribbean hot sauce (or Thai Chili Sauce)
  • ½ cup Tomato jam (or ketchup)
  • ¼ cup Molasses

Instructions 

  • Set the smoker to 275 before you start prep work.
  • Cut the bacon into 1” pieces
  • Coat the pieces evenly with your chosen barbecue rub
  • Put the bacon on a tray with the fat side up
  • Place in the smoker
  • While they cook, put the remaining ingredients into a pan
  • Bring them to a rolling boil
  • Reduce the heat; simmer for 15 minutes
  • Set aside
  • Turn the bacon over for even cooking after one hour
  • Continue smoking for another hour
  • Transfer the bacon into a disposable aluminum pan (makes short work for clean up)
  • Add the sauce to the pan, stirring until all the pieces are evenly coated.
  • Put the aluminum pan into the smoker for 30 minutes. During this time, the blend will caramelize
  • Cool for 5 minutes before serving. They will be HOT.

Notes

For a leaner finished product, use ham instead.