Smoked Bacon Candy

500 g thick cut bacon
½ cup brown sugar
¼ tsp SIDS CRAZY SALT
½ cup maple or golden syrup

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.
Open your pack of bacon and using a pair of tongs, put each piece into your bowl, one by one. Toss the pieces in the mixture until all of them have a sticky coating of the paste.
Set your smoker to cook at 107°C. I like using Oak Pellets, but Cherry or Apple are good for this recipe too.
When your 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 paste on the bacon slices after you flip them.
Check on the bacon 30 minutes after the flip to check on the progress. Some of your pieces may look like they are close to done, and 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 frypan, 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.