I don't know how beef bacon compares to regular pork bacon, but what I do know, is that is absolutely delicious. This how to: candied beef bacon post gives you the low down on one of my favorite ways to eat it. I'm totally guilty of frying up a package and just eating it as is. Promise. When I'm looking for something special to enjoy, or say add to a charcuterie board, I make this candied beef bacon. It simply takes it to the next level!
What do I need to make candied beef bacon?
- Beef bacon- Some companies call this "facon" or "beef fry"
- Brown sugar
- Freshly ground black pepper
Do I need any special equipment?
Nothing crazy, but you do need a cooling rack and baking sheet. It's worth getting yourself a new one, or making one of your cooling racks meaty. I also use a meaty cooling rack for cooling schnitzel after it's fried! It's important to use a baking sheet because we don't want soggy bacon. By placing the strips on a cooling rack fitted on a baking sheet, it ensures proper air circulation underneath.
Place a cooling rack on top of a baking sheet. Lay the strips of bacon over the cooling rack, evenly spread apart. Sprinkle with brown sugar and black pepper. Bake at 325F for 15 minutes or more, depending on the size of your pieces. The beef bacon should be golden, caramelized and crispy.
Storing candied beef bacon:
If you have any leftovers, store in an airtight container in the fridge for 3-4 days.
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How to: Candied Beef Bacon
- 8 oz beef bacon ½ lb
- 3 tablespoon brown sugar light or dark
- freshly ground black pepper
- Preheat oven to 325F. Place a cooling rack on top of a baking sheet.
- Lay the strips on the cooling rack and sprinkle with brown sugar and freshly ground black pepper.
- Bake for 15 minutes or more, depending on the size and thickness of the beef bacon.
More how to's:
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