Boozey: Beer Candied Bacon

Boozey: Beer Candied Bacon

Boozey: Beer Candied Bacon

Combining a few of my favorite things

What could go wrong with beer and bacon? This month we combine two of everyone’s favorite cooking ingredients. Candied bacon seems like a useless recipe to have until you start eating it. Once made it is easy to store and can be put on everything. Make the best bacon cheeseburger you will ever of had. Eat it by itself. Crumble it up and put it on everything from ice cream to mac and cheese. Candied Bacon is a simple recipe to have in your back pocket when you want to look like a genius. Its easy, stress free, and delicious, which is why I used Rochestafarian for this recipe.

An original from Three Heads Brewing the Rochestafarian is perfect for candied bacon. It is a light earth tasting beer that tastes like a light ale and cooks down like a stout. It also has a beautiful red color to it which makes the final product look fucking cool.


2 lbs of thick cut bacon

1 cup of brown sugar

½ cup of Rochestafarian Wee Heavy Ale

I suggest going down an visiting McCann’s Local Meats and getting some real thick cut bacon for this recipe. This recipe is a pretty simple and straight forward one. The only way to crew this recipe up is to rush or use shit ingredients. Don’t be that guy. Spend the extra couple bucks to get fresh thick cut bacon. It will be cartoonishly delicious.



1. Whisk together the beer and brown sugar until all the sugar dissolves and the beer stops to foam. The mixture should have the look and consistency of maple syrup. Add more beer or brown sugar until you get the syrup thickness down.

2. Marinade the bacon. The bacon should marinade for at least ten hours. Overnight should do the trick. If you want to keep it longer this is one of those time when it is only going to help. Again the key to this recipe is to take your time. We are using Rochestafarian Ale here. Smoke a joint, crack open a few of those, and relax.

3. Preheat the oven to 350. Place a wire rack in a baking sheet. Be sure to line the baking sheet with aluminum foil. The drippings from the bacon and syrup are pretty brutal and a bitch to clean. Line the wire rack with the bacon, overlapping if need be.

  1. Cook the bacon for ten minutes. Once the timer goes off flip the bacon over, coat the top with the syrup and place back in the oven. Repeat this process over and over again until the syrup runs out or the bacon becomes super crispy. Again, no need to rush this recipe. Cook, coat, repeat.