Forget the mixed nuts or corn chips. This maple bacon is the ultimate beer snack.–Billy Law
LC More Than Just A Beer Snack Note
We’re not going to argue with the author’s assertion just above that this maple bacon is something special when demolished with a beer in hand. We’re just saying, in the spirit of disclosure, that it’s more than that. It’s a weekend splurge alongside a cup of black coffee. It’s a mid-afternoon nosh that inspires and sustains. It’s a midnight nosh of the highest order. It’s, well, let’s just say it’s as close to porcine perfection as we can conceive. Which means the only thing saing yourself from inhaling the entire batch standing at the stove is divine intervention. Let us know how that goes.
- Quick Glance
- 15 M
- 55 M
- Makes 10 slices
- 1/2 cup (4 ounces) light or dark brown sugar, firmly packed
- 1/4 cup (2 ounces) maple syrup
- 1/4 cup (2 ounces) beer, preferably an ale or a stout
- 1/2 teaspoon cayenne pepper, or to taste
- 10 bacon slices, cut in half crosswise
- 1. Preheat the oven to 390°F (200ºC). Line a rimmed baking sheet with foil and then place a wire rack on the sheet.
- 2. Stir the sugar, syrup, beer, and cayenne pepper in a bowl until the sugar has completely dissolved and you have a thick syrup.
- 3. Place the bacon on the wire rack and brush it with the syrup, flipping the slices to coat both sides. Bake for 10 minutes. Remove the bacon from the oven and brush the bacon again with the syrup, once again flipping the slices to coat both sides. Pop the bacon back in the oven and cook for 10 minutes more. Repeat a couple more times until the bacon is crisp and browned to your liking, roughly 30 to 40 minutes total. [Editor’s Note: Obviously there’s going to be some wiggle room with the timing depending on how crisp you like your bacon. As you decide when to take it out of the oven, bear in mind, the maple bacon will become even crisper as it cools, so you don’t want to wait for it to be completely crisp before you remove it from the oven. We recommend baking it for no more than 40 minutes.]
- 4. Remove the maple bacon from the oven and let it cool and harden on the wire rack. We think you can take it from here.
Recipe Testers Reviews
This maple bacon recipe is soooo good. It comes out sort of like the texture of beef jerky but with a bacon flavor. There is no way you can eat only 1 piece. You want more and more. Because I really wanted to have the caramel color, I used the dark brown sugar. My finished bacon looked like the picture—it had the same coppery color and shiny glaze. Any more than the 4 rounds of basting with the glaze will make the bacon too hard. I used Blue Moon beer. I found that 40 minutes was just long enough. There was still some of the basting mixture left over, and I will be running back to the store to pick up another pack of bacon to make it again this week!
If you're looking to do something special for your family or guests one morning, plan your meal around this recipe. It takes bacon to a new level, which let's face it, is pretty hard because you're starting with BACON. I used Grade B maple syrup, Guinness, and dark brown sugar. I added about 3/4 teaspoon cayenne because my son and I like things spicy. My one recommendation would be this: If you typically like your bacon burnt or crisp, try this a little less done. Take it out of the oven when it still has some wobble and let it cool. But remember, this is candied bacon, so if it cools too long on the rack or paper towels it will get stuck there!
This maple bacon recipe was very good and very versatile. I used it on an oyster po' boy sandwich and in a scallop and pasta dish.