I had the most amazing bacon last Easter at a local restaurant near the south entrance of Yosemite. It was in Bass Lake at Ducey’s on the Lake. It was the best bacon I have ever had! I never thought that I could reproduce it, but I did! You have to try this gluten free candied bacon! It has so much flavor. It’s a special treat.
What Else Inspired This Recipe:
It’s a crazy story how I came to creating this recipe. I have been dieting here and there and told my husband that I was just eating the crumbs from my favorite beef jerky (no affiliation). I told him that crumbs didn’t count. He laughed and said “crumb-brulee”. My eyes bulged out as I thought, “This beef jerky would be awesome on top of some creme brulee! Then I thought, instead, maybe I should try bacon. Better yet, candied bacon! I added pepper and cayenne which does not produce any heat to this recipe.
How This Recipe Differs From Others Online:
I began with a basic candied bacon recipe, but changed a few things about it. Number one, the temperature everyone cooks it at is 350ºF which I believe to be way too low. After much experimentation, I bake bacon at 375ºF. Most recipe call for ground black pepper. It doesn’t produce any heat to this recipe, just flavor. So, I not only used black pepper, but equal amounts of cayenne pepper. Again, it doesn’t produce any heat, just flavor. The heat from the peppers balance out the other ingredients and especially the brown sugar.
Special Acknowledgement goes to the chef at Ducy’s on the Lake. He is very accommodating to my multiple food allergies and brings me my own plate during their buffets such as Easter and Mother’s Day. Who knew that they wash lettuce in lemon juice water? I’m allergic to citrus.