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First chose a nice slab of bacon with plenty of meat on it. Be picky. It does work better if you use a ''thick cut'' bacon. Preheat your oven to 375 degrees Fahrenheit.
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Signing UpStep 1Prep your baking pan and rack
Line a baking sheet with foil. Spray your rack with olive oil spray - or canola spray -- on both sides of rack. You wil throw away the foil so no need to spray it. If you don't use foil, you will have caramelized sugar forever stuck to your pan !
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On the Competition BBQ Circuit, we do the brown sugar and spice rub on bacon, smoke until done, and call it Pig Candy. :)
Carpe 'Que,
Jim Rhino
Looks delicious! I will definitely have to try this out some time.
It's not a caramelization, it's called the maillard reaction, and is a reaction between the amino acids in the bacon, and the sugars you add.
It's the same reaction that happens on baked goods with a golden crust, where the reaction can be between the gluten/proteins in the flour, or the eggwash, and the starch.
Pretzels are often boiled in a sodabath before baking, which makes the surface of the bread more reactive to the process, because of soda's alkaline properties.
So you can speed up the maillard reaction even more with baking soda, but not so often you really need to :)