It will bake for around 25-30 minutes total. The sugar should be bubbly and caramelized. You want the bacon to be a dark golden brown and slightly crisped. Check the bacon and continue baking, checking it every couple of minutes. Place the baking sheets in the oven and bake for 12-15 minutes. Sprinkle any remaining sugar mixture evenly over the bacon slices. You can place them close together or even touching because they will start to shrink up as soon as they hit the oven.
Add the bacon and toss everything together until the bacon is well coated on all sides.Īrrange the bacon slices in a single layer on the cooling rack in the prepared baking sheet (if you aren’t using cooling racks, place the bacon directly on the foil). In a small bowl, mix together the sugar and spices. If you do not have wire cooling racks, you can place the bacon directly on top of the foil. Line two baking sheets with foil and place a wire cooling rack inside of each baking sheet. No one will ever complain if you’re feeding them sweet and spicy bacon. It’s great for breakfast (especially with these buttermilk biscuits) but also makes a nice appetizer or bar snack. This bacon is addicting because it hits all of those taste points that make food delicious - sweet, spicy, salty, and savory. It was great at the restaurant, but it was even better when I made it at home with local Ohio bacon. I’ve had different versions of candied bacon, but this sweet and spicy bacon was inspired by the famous Chronic Bacon that’s served at Biscuit Love in Nashville, Tennessee. No matter where you live, I encourage you to try to buy local and get to know where your food is coming from. The great thing about Ohio is that there are similar opportunities all over the state. It’s fun to follow what is happening on the farm and I love knowing the people who produce the high-quality bacon, sausages, and pork chops that I enjoy cooking. They send email updates and even post on Facebook. We went and toured the farm last summer and we see them every week at the Perrysburg Farmers Market. My mom and I buy as much as we can from Weber Ranch, a northwest Ohio farm that specializes in pastured pork. One of my favorite things to buy local is Ohio pork and I’m lucky because I’ve met some great pork farmers. It’s fun to know who is producing your food, whether it’s the line cook at the restaurant or the farmer who grows the ingredients. One of my favorite things about living in Ohio is that I often have opportunities to interact with farmers and food producers. Food tastes better when you know its story. I love to know where my food comes from and the people that produce it. Living in the Midwest has its perks and I’ve been spoiled by the quality of locally-raised pork that is available to me.
To enter the contest, simply take this short survey on pork cooking and eating preferences.Īs a born and raised Ohioan, pork has always been a staple in my diet. I’m working with the Ohio Pork Council on this post and they are giving away a $300 Le Creuset Dutch Oven. All opinions are my own.īefore we get to the bacon, let’s start with the important stuff.
A rub of brown sugar, cayenne pepper & spices make this bacon sweet, spicy & smokey. Sweet and Spicy Bacon inspired by the famous Chronic Bacon at Nashville’s Biscuit Love.
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