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2 pkgs thick cut bacon

Brown Sugar

Liquid Smoke

Pure Maple Syrup

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1. Separate all bacon and put it in a Ziploc bag with enough maple syrup to almost cover it. Add a few shakes of liquid smoke along with brown sugar. I usually use about a cup of brown sugar. Make sure all the pieces are saturated get all the air out out of the Ziploc bag and store in the refrigerator overnight for at least 18 hours.

2. Remove bacon from the bag put on egg tinfoil lined cookie sheet with a nonstick cooking rack or a cooking rack that you spray with nonstick cooking spray.

3. Preheat oven to 295

4. Line up the bacon side-by-side.

5. Bake bacon in the oven for 30 minutes on one side. Removed from the oven after 30 minutes and brush with a freshly made batch of pure maple syrup, brown sugar with a splash of liquid smoke (not a lot). This is where I would add any heat that you want. I added chipotle seasoning to mine. But you could add chili flakes or anything that would add some spice to it. Once you’ve brushed the side of bacon, flip it over brush the other side and put it back in the oven for another 30 minutes. Keeping an eye on it to make sure it doesn’t burn.

6. If you want it really crispy, you could turn the oven up to 325 but you have to keep a closer eye on it if you do that. It’ll burn faster.

Notes: once the bacon is at the consistency that you like. You’ll need to remove it from the oven and hang the bacon over something so all the oil can drip off of it. I’ve used a three tiered cookie cooling rack, I’ve also used just big cups and I just hang it over the edge around the cup.