Meat Candy Recipe

Bacon: The star of the dish, providing a savory and crispy base. Brown sugar: Adds sweetness and helps caramelize the bacon. Black pepper: Adds a hint of spice to balance the sweetness.

When coating the bacon with the sugar mixture, ensure each strip is evenly covered. This will help achieve a uniform caramelization. For an extra layer of flavor, consider adding a pinch of cayenne pepper to the brown sugar and black pepper mix. This will give the meat candy a subtle kick that balances the sweetness.

• thick-cut bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that still provides a similar texture and flavor when cooked.

• thick-cut bacon - Substitute with tempeh bacon: Tempeh bacon is a great plant-based option that can mimic the smoky and savory qualities of traditional bacon.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, making it a good alternative to brown sugar.

• brown sugar - Substitute with maple syrup: Maple syrup can add a unique depth of flavor and sweetness, though it may slightly alter the texture.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, though it is slightly milder and less pungent.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, which can enhance the overall flavor of the dish.

• Allow the meat candy to cool completely at room temperature before storing. This helps prevent condensation, which can make the bacon soggy.

• Once cooled, place the meat candy in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag. If you’re layering the bacon, separate each layer with a sheet of parchment paper to avoid sticking.

• Store the container in the refrigerator. The meat candy will stay fresh for up to one week. For best results, consume within the first few days.

• To reheat, place the meat candy on a baking sheet lined with parchment paper and warm in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help restore its crispy texture.

• For longer storage, you can freeze the meat candy. Place the cooled strips on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours. This prevents the pieces from sticking together.

• Once frozen, transfer the meat candy to a resealable plastic freezer bag or an airtight container. Label with the date and store in the freezer for up to 2 months.

• To thaw, remove the desired amount of meat candy from the freezer and let it sit in the refrigerator overnight. Alternatively, you can thaw it at room temperature for about 30 minutes.

• Reheat the thawed meat candy in a preheated oven at 350°F (175°C) for 5-7 minutes to regain its crispiness. Enjoy your delicious treat as if it were freshly made!

• Oven Method: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the meat candy in a single layer. Bake for about 10 minutes or until heated through and crispy. This method ensures the bacon retains its crispiness.

• Microwave Method: Place the meat candy on a microwave-safe plate lined with a paper towel. Cover with another paper towel to prevent splatters. Microwave on high for 20-30 seconds. Check and add more time in 10-second increments if needed. This method is quick but may result in slightly less crispy bacon.

• Skillet Method: Heat a non-stick skillet over medium heat. Add the meat candy in a single layer and cook for 2-3 minutes on each side, or until heated through and crispy. This method brings back some of the original texture and flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the meat candy in a single layer in the air fryer basket. Heat for 3-4 minutes or until crispy. This method is quick and helps maintain the bacon's crispiness.

• Oven: Used to bake the bacon strips until they are crispy.

• Baking sheet: Provides a flat surface to place the bacon strips on for baking.

• Parchment paper: Prevents the bacon from sticking to the baking sheet and makes cleanup easier.

• Mixing bowl: Used to combine the brown sugar and black pepper.

• Measuring cup: Measures the correct amount of brown sugar.

• Measuring spoon: Measures the correct amount of black pepper.

• Tongs: Helps to handle the hot bacon strips safely.

• Cooling rack: Allows the bacon to cool evenly and stay crispy.

• Knife: Can be used to cut the bacon strips if needed.

• Cutting board: Provides a surface to cut the bacon strips if necessary.

Preheat while prepping: Start preheating your oven as you prepare the bacon and sugar mixture to save time.

Use a wire rack: Place the bacon strips on a wire rack over the baking sheet for even cooking and easier cleanup.

Mix in bulk: Prepare a larger batch of the brown sugar and black pepper mixture to save time for future use.

Quick cooling: Transfer the bacon to a cooling rack immediately after baking to speed up the cooling process.