Pig Candy Questions

Discussion in 'Pork' started by hanifen, Jun 4, 2008.

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  1. hanifen

    hanifen Fire Starter

    Now I have made Pig Candy several times and just did it last night again.

    My question is I am wondering if my final result is like the rest of yours.

    When yours cools down is it hard and crispy? Mine has always been somewhat sticky and gooey - still taste amazing and addicting as any drug could be but just wondering.

    Thanks,
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    yep........mine is the same
     
  3. How was the weather when you made it? if its kind of stormy or damp or high humidity it will be sticky and chewy. make it on a dry low humidity day and it will snap
     
  4. dingle

    dingle Smoking Fanatic OTBS Member

    Made my first batch on Memorial Day. Crunchy/crispy and as Hanifen said "ADDICTING"!
     
  5. pduke216

    pduke216 Meat Mopper SMF Premier Member

    Definitly the same here. Its great right out of the smoker or hard and crispy. If I could put it in an IV it would be heaven.
     
  6. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    mine is always like yours ... soft n chewy , and definitely addicting [​IMG]
     
  7. pitrow

    pitrow Smoking Fanatic

    where can I find a recipe for said pig candy, I did some searching and couldn't find a definitive answer.

    Or is it just kind of like an ABT thing, where everyone has their own recipe?

    Sounds to me like it's: bacon, not too thick, not too thin, coated with brown sugar and spice, smoked until crisp. Am I missing anything (other than the proportions of sugar and spice)?
     
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

  9. coyote

    coyote Master of the Pit

    Pig Candy


    --------------

    Pig Candy

    * 1 lb. thick sliced bacon
    * 11 ounces dark brown sugar
    * 1 tbs crushed pepper to your liking hot, med, mid.

    Cut bacon slices into quarters and separate pieces. Mix slices with brown sugar until well coated. Place coated bacon into pan and cook in smoker at 225*F for about two hours.

    Modifications

    * May be baked in the oven instead of in a smoker.
    * cooking at higher temperatures, for example 350*F for 20 minutes.
    * adding crushed pecans before cooking.

    I have not tried pig candy as yet..but am going to..they say the stuff is tasty.
     
  10. dingle

    dingle Smoking Fanatic OTBS Member

    Not just tasty...but addicting!!
     
  11. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Sounds dangerously so!
     
  12. bluesmoker

    bluesmoker Newbie

    As a longtime and helpful member of this message board I would like to say one thing. And no this is not my regular name. Why do you feel the need to be a jerk to everyone that asks a question here? Why do you feel you need to tell people to conduct a search or introduce theirselves in RollCall every time? If you do not want to answer a question then please do not reply to a post asking for help, Simply keep your big nose out of it and some other forum member who does not mind helping people will be along to answer it for you. People asking questions and getting answers is what makes this forum is so great, Your lack of consideration for new people and bossy attitude is very tiresome and annoying.[​IMG]
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    i am not the only one, that gets tired of answering the same questoins OVER AND OVER...........there IS a sticky on searching..........but at least i didn't have to hide behind another name..........so what is YOUR agenda?

    i am NOT the only one to ask someone to check in at roll call........there IS a form, that new members have to read, then checking the box, that they accept. AND i am sure.........checking into roll call is ONE of the points

    ROLLCALL, is for everyone to introduce themselve.........tell us abit about themselves (the ones that don't hide behind a fake name that is)........so EVERYONE HERE, can give them a proper welcome.........thats where it is done..........or didn't YOU realize that?

    shame shame, hiding behind another name............you dont' get 7 green tiles by being a jerk, now DO YOU........you get em, by people giving you attaboys for the help you give them...........hmmmmmmmm, i wonder how many YOU have..............

    enuff of you............
     
  14. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Ok.....

    you both had your say, conduct future admonishments by using private messages, not on the forum. Enoguh said.

    Life is too short guys.....
     
  15. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I'd appreciate any future comments on this thread be related to the original topic of Pig Candy. If we can't stay on topic I will lock the this thread.
     
  16. fred420

    fred420 Meat Mopper

    no reason do get your dander up.. sometimes an answer is easily had, but people here are the most helpful i have met.. why not say to someone DIRECT if you have a problem...why be a weenie...
     
  17. travcoman45

    travcoman45 Master of the Pit OTBS Member

    So yall smoke this on a rack an pan, sorta like a short roaster pan? Ya don't want it settin right in the drippins do ya? I got a pan with a rack in it that sets up bout 1/4 inch from the bottom, figure that would keep it outa the fat. Just curious what yall use.
     
  18. coyote

    coyote Master of the Pit

    from all the photos I have looked at, yes the bacon (pig candy) must be elevated. or i reckon it will be floating in grease. besides...it helps with letting the tbs kiss all sides of the pig candy.. and I might add..if you put some jalepenos directly under the pig candy and let the drippings fall on them..might make for some great rum..I mean rub..

    PS: I think wd is just fine in what he does.. some times he forgets his meds..but we all do.. and this site would not be the same with out him...
     
  19. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    When I do bacon in the oven, I set a cooling rack inside a foil lined cookie sheet so the bacon grease falls away. Do you think that setup work work or will it hinder the amout of heat and smoke that makes it to the candy??
    KC
     
  20. walking dude

    walking dude Smoking Guru SMF Premier Member

    tip...........i just place the bacon directly on the rack, with no pan under it at all...............place abts underneath, and let it drip on the abts.........they are covered with bacon anyway...............
     
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