INGREDIENTS

• Cured beef bacon

• Salt free rub (I used chili margarita from spiceology)

• 1/2 bottle of dark beer (I used Yuengling)

• Tinfoil, rack and drip tray

Sauce

• 1/2 bottle BBQ sauce (I used Killer Hogs)

• 1/2 cup candied bacon (I used beef bacon instead of pork)

COOKING INSTRUCTIONS

Serves 3-5

1. Cut the cured beef bacon into 2in by 2in cubes. Soak in cold water for 20 min to pull out some of the salt content. Remove, dry, and season with a salt free rub. Place on a rack and smoke at 225F for 2-3 hours.

2. Make your candied bacon (using beef bacon instead of pork) and set aside.

3. Take burnt ends off smoker and place rack in a tray. Add 1/2 a beer, cover in tinfoil, place back on smoker (or oven) for ~3 more hours.

4. Take burnt ends off once tender (internal temp of ~205F). Drain fat, mix with BBQ sauce and candied bacon. Back on smoker for 30 more min to allow sauce to tack up.

5. Serve and enjoy!