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Score your block of cream cheese by making slices on an angle about 1 cm deep going in both directions. Should resemble a diamond pattern.
Generously coat your cream cheese on all sides in the Cajun spices
Place in a cast iron pan and put in a smoker at 225°F for 2 hours.
In a large skillet add your diced bacon and allow to fully render until crispy.
Remove bacon from pan and sauté your onions and garlic in the remaining bacon fat.
Add chopped thyme and brown sugar and allow that to cook for approximately 10 minutes on a medium heat.
Add maple syrup and Apple cider vinegar and salt. Then take the pan off heat and allow to cool down but keep it warm
Once the cream cheese is ready and smoked. Carefully remove from the smoker and top with bacon jam.
Serve warm with tortilla chips
Enjoy!!