Espresso Candied Bacon Recipe + Gluten-Free Bacon FAQs (2024)

FAQs

What is candied bacon made of? ›

What is Candied Bacon. Also known as Pig Candy, Candied Bacon is made by coating thick sliced of bacon in something sweet such as brown sugar, maple syrup, or caramel before baking until caramelized. It's fantastic crumbled on a salad or just served alongside a pint of your favorite beer.

You can store the cooked candied bacon in the refrigerator for up to 1 week. Store it in an airtight container, such as a large zipper bag or plastic container with a lid. To reheat bacon in the microwave, place the bacon on a microwave-safe plate and microwave for 30-60 seconds.

Candied Bacon Holds Up Well In The Freezer

When four days just won't cut it, freezing your candied bacon is an effective way to extend its shelf life to three months or longer. Immediately after cooling, wrap portions in plastic wrap and then in foil, ensuring a tight seal.

When ready to eat, reheat individual slices in the microwave for a few seconds until warm or crisp, or briefly in the oven at 350°F (175°C) on a baking sheet. This is like candy – we love it!

The health risk of bacon is largely to do with two food additives: potassium nitrate (also known as saltpetre) and sodium nitrite. It is these that give salamis, bacons and cooked hams their alluring pink colour.

Candied Bacon, also known as Pig Candy, originally gained popularity in Washington D.C. from what I can tell. It was served to patrons as an alternative bar food snack and from there the bacon spread. It has a generous amount of brown sugar and maple syrup to give it is 'candied' taste and appearance.

When four days just won't cut it, freezing your candied bacon is an effective way to extend its shelf life to three months or longer. Immediately after cooling, wrap portions in plastic wrap and then in foil, ensuring a tight seal.

The best practice for storing candied bacon is to keep it in the refrigerator. Before storing, let the caramelized bacon cool to room temperature. This helps keep condensation at bay when the meat is stored in the fridge, ensuring your delectable bacon stays crisp and delicious.

Much like traditional bacon, it is best to store candied bacon in an airtight container in the refrigerator. While regular cooked bacon lasts only four to five days when stored in the fridge, candied bacon will last a little bit longer — up to three weeks.

Bacon candy is believed to have first gained popularity in Washington, D.C.'s party circuit. But Thompson speculates that pig candy was most likely an import to the nation's capital brought from the kitchen of an unknown Southern hostess.

Can I freeze candied bacon? ›

Layer it between sheets of wax paper or parchment paper to keep it all from sticking together. You can also freeze candied bacon. Leftovers can be placed in the freezer for up to 6 months if wrapped and separated with parchment paper, then placed in an airtight, freezer-friendly container.

If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!

You can make Candied Bacon several hours ahead — just keep it at room temperature in a serving dish. You can also make it a day ahead and store it in an airtight container at room temperature (no need to refrigerate); the bacon will probably be less crisp, however.

Bacon is typically cured with salt, sugar, and other preservatives, which help to prevent bacteria growth. Heating Bacon will not kill any bacteria, so it's essential to ensure that it is cooked thoroughly before eating it. So avoid heating it more than once.

A blend of textured soy flour, hydrogenated vegetable oil, salt, natural and artificial flavours, vitamins, and minerals that add a hickory smoked bacon taste and texture to a variety of hot and cold dishes.

Rosemary Sugar Cured Bacon is a gourmet homemade smoked bacon that is at once subtle and fragrant, while also being the best dang thing you have ever put in your mouth.

In a normal curing process, a packet of nitrite is added to the brine, which is then injected into the meat. Sugar is often in this mix to “add” flavor; however, some say it can also aid in acting as an additional preservative. Sugar is also used to counter the salt, which tends to dry out the meat.