So, imagine what I thought when I saw this recipe for Bacon Bark on Pinterest. Off to the R&D smoker we go...
I have heavily modified this recipe to fit the tastes of a BBQ addict and to fit being cooked in a smoker. But, the essence is there.
First, I took the six strips of bacon and cut into one inch pieces. To that I added 1/4 cup of brown sugar, 2 tsp of Oakridge BBQ Secret Weapon Pork and Chicken Rub, and a pinch of cayenne pepper. I put it in a bowl, mixed it up, and set it aside to get gooey. Once gooey, I spread into a single layer on a foil lined cookie sheet.
I placed my cookie sheet in my smoker at 350 F for 15 minutes with hickory wood in the ash pan for smoke flavor. While this was cooking, I made the nut mixture.
I placed 1 cup of gently chopped pecan halves and 1 cup of slivered almonds into a bowl and mixed with:
2 Tbsp maple syrup
3 tsp of Oakridge BBQ Secret Weapon Pork and Chicken Rub
1 heavy pinch of cayenne pepper
I then thoroughly mixed until uniform.
Then, I brought my bacon from the smoker inside and mixed with the nuts. Here is what the bacon looked like after 15 minutes on the smoker.
Then I spread the bacon nut mix back onto the cookie sheet and back into the smoker for 20 minutes at 350 F with more hickory wood in the ash pan.
Then, I brought it inside and let cool. Hope was gracious enough (and patient enough), to separate the candied mix from the foil.
What we ended up with was a beautiful tasty treat. Savory, sweet, and salty mixed perfectly with nutty bacon goodness. This is a great snack for the holidays.
Thanks for stopping by,