Wednesday, December 11, 2013

Beer-Candied Bacon

I'll start by saying I take no credit for this amazing idea or recipe. I just wanted to spread the word and tell you all how absolutely, amazingly, awesome this food is while sharing my experience. I made a few changes to proportions and ingredients; however, please do go check out the original post by Laura on

That being said, doesn't that look absolutely amazing? You're thinking of how much you miss and want bacon right now aren't you? Why not just go ahead and make some of this up today, you will not regret it.

I have since made this style of bacon twice and will be making two or three more batches today, varying ingredients each time to try something new.  The first time I followed the original recipe closely (I used Fat Tire instead of Dogfish Head) except when I mixed the brown sugar with the beer (see below) it was too soupy and not a syrup as the original post described.  I found that buy adding another 1/4 of brown sugar and 2 more tablespoons of beer to the mix it syrup'd up very nicely.

The second time I again used Fat Tire, but this time I started right out with 3/4 cup brown sugar and just over 1/2 cup beer. I also noticed that the repeat process in the oven definitely takes three times exactly, plus the one time in the oven before the syrup is brushed on (see below) for a total time in the oven of 40 minutes.

The third time (later today) I will add a table spoon of hot sauce (The Hot Sauce Boss Spicy Kush) to the beer/brown-sugar mixture to make it a kind of spicy candied bacon. I will probably only try this for one of the two or three batches I make today.  I'm also hoping to pick up a bottle of Delirium Noel Belgian Ale to use instead of Fat Tire.  I'll let you all know how it turns out once I'm done.
EDIT: I was unable to acquire the Delirium Noel at this time, so I will be making tonight's batches with Laguntas Hop Stoopid.

How to make it? Good question!
Stuff you need:
  • 1 lb Thick Cut Bacon,
    Get the Good Stuff
    (Super Thick Cut)
  • 3/4 Cup Brown Sugar
  • 1/4 Cup + 4 Tablespoons Beer
    (Use a Decent Beer)
    Dogfish Head
    Fat Tire
    Some even more Arrogant Beer
  1. Preheat the oven to 400º F
  2. Mix the brown sugar and beer in a bowl until it becomes a syrup.
  3. Line a baking sheet with aluminum foil and place a wire cooking rack over it.
    (I only had a vegetable grilling wire container thing, so I used that opened up.)
  4. Lay the bacon strips over the wire rack, I personally chose not to overlap them.
  5. Bake in the oven at 400º for 10 minutes.
  6. Remove the cooking sheet with the bacon from the oven brush both sides of the bacon liberally with the beer/brown-sugar concoction. Use metal tongs to flip.
  7. Return the bacon to the oven and bake for another 10 minutes.
  8. Repeat steps 5 and 6 two more times, I've found that any less is not adequate.
    (Total of 40 minutes bake time, 10 minutes BEFORE coating and 30 after.)
  9. Remove bacon from the oven and let cool for at least 1 hour on the wire rack before trying to remove.
    (This is necessary for it to crisp/harden up a bit, otherwise it just tears up.)
  10. Eat the essence of magic itself.
  11. Share with others.  If you won't share your bacon with others (I  totally understand) share with them the recipe so they can enjoy their own candied bacon that they don't share with you.
  12. Please let me know your experience, thoughts, ideas for changes or new ingredients, favorite colors, and whatever else in the comments below.
You're welcome!