Bacon Candy

500 g thick cut bacon
½ cup brown sugar
½ cup maple syrup
½ tsp SIDS CRAZY SALT

In a large mixing bowl combine the brown sugar, SIDS CRAZY SALT and maple syrup. Mix it thoroughly until you have a thick sugary paste.
Using a pair of tongs put each rasher of bacon into the bowl, one by one. Once all of the bacon is in the bowl, toss the pieces in the mixture until all of them have a sticky coating.
Set your smoker to cook at 105°C degrees. I like using Oak Pellets, but Cherry or Apple are good for this recipe too.
When the smoker is up to temperature, place each piece of bacon on the grill grate. Be sure to give each piece some good spacing. The bacon will shrink as it cooks, but it won’t cook evenly if you have pieces overlapping or touching one another.
After an hour, flip each piece of bacon. The fat in the bacon is slowly rendering, and by flipping the bacon it will cook a little more evenly. If you really want to get crazy, you can brush some more maple syrup on the bacon slices after you flip them.
Check on the bacon thirty minutes after the flip to check on the progress. Some of your pieces may look like they are close to done. If that’s the case, pull those pieces off the smoker to taste test them. This bacon won’t crisp up the same way that bacon does in a skillet, but I promise you the flavour is out of this world.
Continue checking on the bacon every ten minutes, and when the bacon starts to take on a darker colour, and it’s somewhat firm when you pick it up with tongs, it’s time to pull it off the smoker. Put the bacon on a rack to let it cool a few minutes, and then dig in.