Chef Dad's Sweet & Spicy Bacon Strips

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By Jennifer Thomas By Jennifer Thomas


1 lb. Applewood Smoked Bacon (thick cut only)*
Fresh cracked pepper
Cayenne pepper
1 cup light brown sugar (approx.)


1) Preheat oven to 275. Put foil in your baking pan then lay the baking rack on top. Spray the rack with cooking spray.

2) Lay 2 strips of bacon on top of each other on the rack and repeat with remaining bacon. When laying the bacon on the rack, try to keep them touching each other side by side. Not overlapping, just touching.

3) Sprinkle top of bacon with the black pepper first. Now do a light dusting with the cayenne pepper. Get your brown sugar and spread it over the top with enough that you don’t see the bacon any longer. You might need a bit more than a cup.

4) Bake for 3 hours then let cool for a few minutes before removing from the rack and serving.

Cook's Notes: *Thick-cut bacon many times is only sold in 1-1/2 lb. packages. No problem. You'll just need more spices and brown sugar. Don't try to speed up the baking time by increasing the temperature. That will curl up and separate the bacon.