Pig Candy, Three Ways - Pensacola Fishing Forum

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Old 12-17-2017, 02:03 AM   #1
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Default Pig Candy, Three Ways

Pig Candy is a time consuming labor of love to make, but the rewards are well worth it if you've the time to invest.

Today I made it Three Ways, Plain Candy (1.5lbs) , Candy w/Cayenne (1.5lbs) and Chocolate with Nuts/Salt (1lb).

I've made Pig Candy several times before and I think I've finally have it down, these batches had the hard, crunchy, candy glaze that I've been striving for.
My favorite SiL is staying with us through Christmas and she loves the stuff as much as I do, so needing no further excuse it was time to get it in gear.

4lbs Bacon, thickest cut you can find
1L Pure Maple Syrup
2lbs Brown Sugar
1C Melting/Dipping Chocolate

1T Sea Salt, coarse
1/2C Pecans, crushed
1T Cayenne, powdered

Dip a slice of bacon in Maple Syrup and let excess run off
Dredge in Brown Sugar, coat the bacon very generously
Lay on rack and smoke at 350-375 till the bacon is obviously rendered and the candy glaze is well caramelized, approx 45min to 1 hour

Remove and place on cooling rack for glaze to dry, add cayenne or black pepper to taste

When fully cooled you can coat with chocolate and add nuts and/or salt as desired

Now I started this cook at 1100am, and it took about five hours to complete the four batches.
This meant a good lunch was needed to fuel my efforts, so I grilled up some Ribeyes, onions and jalapenos.

Aaaah, the first batch hits the cooling rack and gets dusted with cayenne!

The Plain and Cayenne piled up

The Chocolate with Nuts/Salt

halo1, Rjw615, MikeH and 2 others like this.
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Old 12-17-2017, 05:58 AM   #2
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Yessir!!! Looks like a winner every time!
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Old 12-17-2017, 08:01 AM   #3
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i'm drooling!
thanks for sharing.
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Old 12-18-2017, 01:31 PM   #4
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looks delicious
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Old 12-18-2017, 02:22 PM   #5
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looks great. my wife makes it, but cuts the bacon in 2" pieces before coating and cooking. maybe i can talk her into leaving a few pieces whole next time. thanks for sharing.
es le bon ton roulle'
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Old 12-19-2017, 05:27 PM   #6
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