Woodfired Pig Candy (Candied Bacon)

The night before cooking, take single layers of bacon and generously sprinkle brown sugar and your favorite BBQ rub over each layer. Repeat this layering process until all bacon is covered. Cover with plastic wrap and refrigerate overnight. This allows the sugar and salt to liquify and soak into the bacon. The next day, preheat your smoker or wood-fired grill to 225-250°F (107-121°C). Spray baking racks with non-stick spray and arrange the bacon slices in a single layer on the racks. Smoke low and slow for approximately 2 hours, or until the bacon is extra crispy, which is ideal for pig candy intended for cookies or other uses. As soon as it's removed from the grill, place the hot bacon on parchment paper that has been sprayed with non-stick spray. Once cooled, vacuum seal or place into a resealable bag and freeze for future use.