Finally Made Some Pig Candy

Spring Chicken

Thinking there's no way 'pig candy' could be good for me I have for years put off making some. I was wrong... It is very good for me because it made me smile.

Here's my first attempt:





I used thick sliced bacon, brown sugar and cayanne (lot of sugar to a little of cayanne) and it was sweet-delicious with a nice touch of heat. I didn't eat much but now consider it a worthy snack.

So do those who received the leftovers.

Spring "Fowl Candy" Chicken
Spring Texas USA

FlaPoolman

I love it Leroy. Also started using swamp venom in place of the cayenne for just the right amount of heat

Frank from Houma

Lilly looks like she is enjoying it too

Spring Chicken

I'll try your version next time. Thanks Pat.

Spring "More Than One Way To Candy A Pig" Chicken

Spring Chicken

Yea, Lily like's them young piglet parts and does a number on them. The Butt Brothers keep coming back for more.

Spring "Pigs Have More Fun At The Chicken Ranch" Chicken

Firetruck

One of my favorite horse divers :laugh:

2Fategghead

I've never tried that Leroy. But I will! Tim

Jeffersonian

Doing without pig candy won't make you live longer, Leroy, it will just make it seem that way. Quantity /= quality.

Spring Chicken

I think I can add 'em to my list too.

Spring "Horses Ain't Much For Diving" Chicken

Spring Chicken

I think you will like 'em. I didn't do it but you might try variations on the recipe. I just used brown sugar and cayanne, but like Pat pointed out, a spicy rub with the brown sugar might do well too. Perhaps even some DP Pineapple Head. Worth a try.

Spring "Hummmmm That's A Spicy Little Pig Part" Chicken

Spring Chicken

I really wasn't planning on living the rest of my life anyway.

If I'd thought I would live this long I would have taken better care of myself, maybe even flossed every day.

Spring "Count'n Down To The Day" Chicken

Hoss

You flung a cravin on me Leroy!Bought 6 pounds of thick cut bacon today to turn into delicious Pig Candy Christmas gifts. The cardiologists in the Mid-South area told me to send them the receipt! :laugh: :unsure:

Spring Chicken

That's funny. But I'm bet'n they would pay it if you did LOL

I was reminded to NOT lay the cooked pig candy on a paper towel when done. It'll stick and won't come off. Best to just lay it on a plate to cool down.

I cut mine into 4 pieces per slice thinking each would be a bite-size piece. I put 16 pieces in a snack zip-lock bag per person. You should have enough to take care of a lot of friends, even after you put some to the test.

I might make some more to take to New Orleans over Christmas holidays.

Sure is good stuff. Maybe I should take some to my doctor...

Spring "This Little Piggy Went To The Doctor" Chicken

Hoss

You rite,they would'nt!Oh well....I'll have happy friends for a little while!

Misippi Egger

Leroy,

Do you cook them until they are crispy done or chewy done?

Never made it before and I just know "The Princess" would stroke out if I made some of that "unhealthy, cholesterol-loaded" stuff. :woohoo: :woohoo:

Spring Chicken

Chewy was better. I cooked a couple of strips until they were almost crispy but they tasted 'burnt' rather than 'sweet.' And they didn't look near as good.

As they cool down on a plate they tend to 'crisp' up some but not like 'crunchy-cisp.' More like a strip of gum. Tasted much better.

I should'a used my little Flip video camera to show the difference. Might have to make some more, maybe even using some thin-sliced bacon to see if there's a difference. I suspect the thick sliced is better though. Maybe even some 1/4" thick ham slices would work too and just cut it up in 1" square pieces. Worth a shot.

I even thought about dipping the bacon strips into some molasses or a molasses mix but concluded that the crystaline sugar was probably the better choice.

Oh, and I might throw on a chunk of hickory next time. Even though the bacon was smoked, the smoke flavor got lost with all the sweet.

The cayanne really added a nice touch to the sweetness of the brown sugar. If I was making it for me alone I would probably add a bit more cayanne. I like the flavor it imparts and the kick isn't really all that bad. I'm sure there are other complementary flavors, including maple and orange and bourbon, etc. But I've got the rest of my life to figure that out.

Good "Candy-Making" to you.

Spring "Bourbon Goes In And Smiles Come Out" Chicken

Ross in Ventura

Looks good Leroy

Ross

vidalia1

Leroy,

I use Tony Checare's (sp??) cajun seasoning instead of cayenne....it is deelicious. :P

Misippi Egger

Leroy,

Did you put the sugar & cayenne on both sides, or just the top of the bacon?

350* indirect sound about right?

Thanks,

Teach42

If yer still reading this thread, where'd you get the grate from that you put over the drip tray? Been looking for one of those but have been striking out.