And after cooling it looks like,,,
Attachment 314900
Attachment 314901
Look at that crusty glazed coating, was crunchy and candy like but still very bacon.
So my modified recipe for 2 lbs of bacon is now:
1/2 cup light brown sugar.
1 tablespoon of dark maple syrup.
1 tablespoon vinegar
Splash of liquid smoke flavour
Lots of fresh cracked pepper as it hardens after baking.
Bake at 355, flipping every 10 and baste till sauce is all gone, then till desired crispness.
As to why candied bacon Roy,,,, I say, why not.. :tu
Stays good for up to a week in the fridge. BLT, Caesar salad, omelet stuffing, alla mode. At your convenience.