This candied bacon recipe was developed as part of our partnership with Cabo Wabo Tequila. Embracing the Thick Cut marketing theme, we took thick cut bacon and soaked it in their blanco tequila before being candied in the barbecue pit.
White sugar and orange zest add brightness that compliments the natural flavors of both the pork and agave, and a touch of chipotle brings in a smoky warmth on the back-end.
- 1 pound thick cut bacon
- 1 cup Cabo Wabo Blanco
- 1/2 cup white sugar
- 1 orange, zested
- 1 tsp chipotle powder
Cut the bacon strips in half and lay in the bottom of a small shallow pan or casserole dish. Pour enough tequila over the bacon so that all strips are submerged. Cover and refrigerate for 4-8 hours.
While the bacon is marinating, place the white sugar, orange zest and chipotle powder in a small bowl and combine. Make sure to break up any lumps of orange zest. The sugar will absorb the oils from the zest and create a texture similar to brown sugar. Set aside until the bacon is ready.
Remove bacon strips from the tequila and pat dry. Coat both sides of each bacon strip generously with the sugar mixture. (Pro Tip: place the bacon strips on a wire rack so that you can take them on/off the smoker all at once.)
Place the bacon in a 300 degree barbecue pit and smoke for about 45 minutes, or until the sugars are caramelized and the bacon is cooked to your liking. Let cool 15 minutes before serving.
