Candied bacon jerky

• Gluten free

• Meat

  • 10 strips Bacon

• Baking & Spices

  • 100 g Brown sugar, light
  • 1/4 tsp Cayenne

Found on kitchenhealssoul.com

Description

Directions

• Preheat the oven to about 225°F. Use a rimmed baking sheet with a fitted rack for this recipe if you can (like this one from <a href=http://www.amazon.com/dp/B003SGD2OE/ref=as_li_qf_sp_asin_til?tag=kitch02-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003SGD2OE&adid=0HXSJVB20AN96XW8ADZ6 rel=nofollow>Chicago Metallic</a>). Line the baking sheet with foild and spray the rack generously with cooking spray.
• In a shallow bowl, combine the brown sugar and cayenne. Dip/pat each slice of bacon on both sides in the sugar mixture, shaking off excess, and then place on the wire rack (note: you may or may not be able to squeeze them all on one pan).
• Bake the bacon for about 2.5–3 hours, flipping the strips every hour. When the bacon is done, it will be a deep mahogany brown and will have shrunk quite a bit. Let the bacon cool a minute then move it around every so often to ensure it doesn’t stick to the pan. The bacon will firm up as it cools. I won’t judge you if you eat it all in one sitting.