Chef Big DThick-cut, pecan-smoked bacon glazed with a high-viscosity maple-bourbon reduction and finished with a dusting of toasted fennel and black pepper.
Preheat your smoker or oven to 350°F (175°C). Prepare a baking sheet with parchment paper and place a wire cooling rack on top to ensure maximum airflow.
In a small copper saucier, combine the maple syrup, bourbon, and cayenne pepper. Simmer over medium-low heat until the mixture reaches a syrupy viscosity that coats the back of a spoon.
Watch the reduction closely; sugar burns quickly once the water evaporates.
Lay the bacon pieces across the wire rack, ensuring they do not overlap. Brush each piece generously with the maple-bourbon reduction.
Dust the glazed bacon with the crushed fennel seeds and cracked black pepper. This adds the essential structural texture to the bite.
Place the tray into the smoker. Cook until the fat has rendered and the glaze has lacquered into a deep, mahogany bark.
Rotate the tray halfway through for an even finish.
Remove from heat and let the bacon rest on the rack for 5 minutes. This allows the sugars to set, creating that signature snap. Garnish with minced shallots before serving.
The key to this snack is the contrast between the cold-smoked fat and the sharp acidity of the quick-pickled shallots. Use a high-quality, thick-cut bacon; thin strips will vanish into the glaze. For the smoke, I prefer pecan or cherry wood to complement the sweetness of the maple without overpowering the delicate spices. If you want to get truly technical, use a wire rack to ensure the heat circulates entirely around the protein, creating a uniform bark.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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