Candied bacon on a kamado
- Prep5 min
- Cook30 min
- Serves6
- DifficultyEasy
- Temperature180°C (355°F) indirect, deflector in, lid down
I did this candied bacon on the grate around a pot of bacon jam, on my Big Green Egg set up indirect at about 180°C (355°F) with the lid down. It’s about nine thick rashers of smoked streaky with dark brown sugar rubbed into both sides and a little black pepper, turned a couple of times over about half an hour. In America it’s called pig candy, and I’ve never seen anyone serve it in the UK.
Ingredients
- About 9 thick rashers of smoked streaky bacon. Mine were from HG Walter.
- Dark brown sugar
- A little black pepper
- A couple of oak chunks
Equipment
- A barbecue that holds about 180°C indirect with the lid down. I use my Big Green Egg Large with the ConvEGGtor (ceramic deflector).
- A tray for sugaring the rashers
- Tongs
Method
- Set up the barbecue
- Sugar the rashers
- Onto the grate
- Turn them
- Take them off by feel
- Let them cool
Key takeaways
- Rub the sugar in with your hands, on both sides. Think of it as heavily salting the rashers.
- They go straight on the grate. On indirect, the sugar didn’t stick or burn.
- Go by feel, not the clock. When they come off they’re a bit leathery, and they crisp up on the plate.
The cook, in full
This was 18 August, on the same fire as some beef chuck burnt ends and a pot of bacon jam. I had a lot of smoked streaky from HG Walter and split it between the jam and this. There was still oak on the fire.
At 18:28 the rashers were on a tray with the sugar rubbed in. A minute later they were on the grate around the jam pot, with the Egg at about 180°C (355°F) indirect.
I turned them a couple of times. Because it’s indirect, it’s almost like drying them out. After about half an hour they’d dried out, gone a bit leathery and started to crisp, so they came off onto a plate.
What to serve it with
People just ate it on its own, and it went down really well. The leftovers were good in sandwiches in the week, and cut up in an omelette, almost like an Asian omelette.
What I learned
It’s really simple, and there isn’t a huge amount to it. I didn’t love it as much as the bacon jam, but I think most people would like it, because everyone loves bacon and it’s a bit different. I’d make it again.
Variations
You don’t need a kamado. Any barbecue that holds about 180°C indirect with the lid down will do it.
Related
- Bacon jam on a kamado — made in a pot in the middle of the same grate.
- Burnt ends recipe — the beef chuck from the same fire.
- The best UK online butcher for BBQ — where the bacon came from (HG Walter).
FAQ
What is pig candy?
It’s the American name for candied bacon. Streaky bacon with brown sugar on it, cooked until it’s sticky and a bit crisp.
How long does candied bacon take on a barbecue?
About half an hour at 180°C (355°F) indirect, turned a couple of times.
Can you put candied bacon straight on the grate?
Yes. Mine went straight on the grate and the sugar didn’t stick or burn.
How do you know when it’s done?
By feel. It should have dried out and gone a bit leathery and a bit crispy. It crisps up more as it cools.
What sugar do you use?
Dark brown sugar.
Disclosure and provenance
I cooked this on my own Big Green Egg Large. Smoke and Lump has no commercial relationship with Big Green Egg or HG Walter and earns nothing from this recipe.
Sourced from the 18 August 2026 cook log — beef chuck burnt ends, with bacon jam and candied bacon on the same fire.