{"product_id":"candied-bacon-and-pork-belly-kit","title":"Bacon Boss Bundle: Smoked Pork Belly \u0026 Candied Bacon Kit","description":"\u003c!-- ================= Opening Segment 1: Dark Hero ================= --\u003e\n\u003cdiv style=\"max-width: 1120px; box-sizing: border-box; background: #1a1a1a; border-radius: 10px; padding: 1.4rem 1.5rem; margin: -2.25rem auto 1.25rem auto; color: #fff;\"\u003e\n\u003cp style=\"margin: 0 0 .35rem 0; color: #f36a10; font-family: 'Oswald', sans-serif; font-weight: bold; font-size: .85rem; letter-spacing: .06em; text-transform: uppercase;\"\u003eGrill Masters Club Presents\u003c\/p\u003e\n\u003ch2 style=\"margin: 0; color: #fff; font-family: 'Oswald', sans-serif; font-weight: bold; font-size: clamp(1.5rem, 4.5vw, 2.25rem); line-height: 1.15; text-transform: uppercase;\"\u003eEverything Is Better With Bacon.\u003c\/h2\u003e\n\u003cp style=\"margin: .45rem 0 0 0; color: #fff; font-size: 1rem;\"\u003eMeet the Bacon Boss Bundle.\u003c\/p\u003e\n\u003cp style=\"margin: .6rem 0 0 0; color: #fff; font-size: .95rem;\" aria-label=\"Rated 5.0 out of 5 stars from 15 reviews\"\u003e\u003cspan style=\"color: #f36a10; font-size: 1.1rem; letter-spacing: .1em;\" aria-hidden=\"true\"\u003e★★★★★\u003c\/span\u003e \u003cstrong\u003e5.0\u003c\/strong\u003e from 15 reviews · 100% would recommend\u003c\/p\u003e\n\u003cdiv style=\"height: 1px; background: #f36a10; opacity: .7; margin: 1rem 0 0;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ================= Opening Segment 2: Opening Copy Card ================= --\u003e\n\u003cdiv style=\"max-width: 1120px; box-sizing: border-box; border: 1px solid #f36a10; border-radius: 10px; padding: 1.25rem 1.4rem; margin: 0 auto 1.5rem auto; background: #fff;\"\u003e\n\u003ch2 style=\"margin: 0; color: #111; font-family: 'Oswald', sans-serif; font-weight: bold; font-size: clamp(1.5rem, 4.5vw, 2rem); line-height: 1.15; text-transform: uppercase;\"\u003eBacon Boss BBQ Bundle\u003c\/h2\u003e\n\u003cp style=\"margin: .4rem 0 .9rem 0; color: #f36a10; font-weight: bold; font-size: 1.15rem;\"\u003eBecause everything is better with bacon.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 .75rem 0;\"\u003eA ready-to-cook BBQ gift for bacon lovers.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 .75rem 0;\"\u003eFrom sticky pork belly burnt ends to irresistible candied bacon, the Bacon Boss Bundle brings together everything you need to take bacon beyond breakfast.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 .75rem 0;\"\u003eInside: four premium BBQ sauces and rubs, a heavy-duty cast iron bacon and grill press, bamboo skewers, and exclusive recipes to inspire your next unforgettable cook.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 1rem 0; font-weight: bold;\"\u003eSmoke it. Sear it. Candy it. Become the Bacon Boss.\u003c\/p\u003e\n\u003cdiv style=\"background: #fdece2; border-radius: 8px; padding: 1rem 1.1rem;\"\u003e\n\u003cp style=\"margin: 0; font-family: 'Oswald', sans-serif; font-weight: bold; line-height: 1.2;\"\u003e\u003cspan style=\"font-size: 1.75rem; color: #f36a10;\"\u003e$49.99\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: .9rem 0 .4rem 0;\"\u003e\u003ca href=\"#top\" style=\"display: inline-block; background: #f36a10; color: #fff; font-family: 'Oswald', sans-serif; font-weight: bold; font-size: 1.05rem; letter-spacing: .04em; text-transform: uppercase; text-decoration: none; padding: .75rem 1.6rem; border-radius: 6px;\"\u003eBuy Now\u003c\/a\u003e\u003c\/p\u003e\n\u003c!-- USA PROMO: delete this line when the promo ends --\u003e\n\u003cp style=\"margin: 0; font-size: .9rem; color: #444;\"\u003eTake 10% off with code \u003cstrong\u003eUSA\u003c\/strong\u003e at checkout ($44.99).\u003c\/p\u003e\n\u003c!-- USA PROMO END --\u003e\n\u003cp style=\"margin: .75rem 0 .2rem 0; font-weight: bold; text-transform: uppercase; font-size: .9rem; letter-spacing: .03em;\"\u003eFree U.S. Shipping\u003c\/p\u003e\n\u003cp style=\"margin: 0;\"\u003eMade for bacon lovers, backyard pitmasters, and anyone who believes bacon deserves its own food group.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- Old badges and duplicate H1 removed. Safe to delete.\n\u003cdiv style=\"display: flex; gap: .75rem; flex-wrap: wrap; margin: 0 0 .75rem 0;\"\u003e\n\u003cspan style=\"background: #111; color: #fff; padding: .35rem .6rem; border-radius: 999px; font-size: .85rem; font-weight: bold;\"\u003eLimited Release\u003c\/span\u003e \u003cspan style=\"background: #f36a10; color: #fff; padding: .35rem .6rem; border-radius: 999px; font-size: .85rem; font-weight: bold;\"\u003eBBQ Candy Edition\u003c\/span\u003e \u003cspan style=\"background: #eee; color: #111; padding: .35rem .6rem; border-radius: 999px; font-size: .85rem; font-weight: bold;\"\u003eSmoker • Flat Top • Open Fire\u003c\/span\u003e\n\u003c\/div\u003e\n\u003ch1 style=\"margin: .2rem 0 0 0; font-size: 1.125rem;\"\u003e🥓 Bacon Boss Bundle: Smoked Pork Belly Lollipops, Burnt Ends \u0026amp; Candied Bacon\u003c\/h1\u003e\n--\u003e\n\u003cp style=\"max-width: 1120px; margin: 0 auto 1.5rem auto;\"\u003eCooking bacon on a griddle? \u003ca href=\"\/collections\/flat-top\" style=\"color: #c8592b; font-weight: bold;\"\u003eShop flat top tools and accessories\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"font-size: 1.05rem; line-height: 1.6; margin: .5rem 0 1rem;\"\u003e\u003cstrong\u003eSmoke it. Cube it. Candy it. Push bacon way past breakfast.\u003c\/strong\u003e The Bacon Boss Bundle is built for backyard pitmasters who treat bacon like a protein, a technique, and a full-blown flex. Designed for smokers, flat tops, and open-fire cooking, this bundle helps you master thick-cut smoked bacon, sticky bacon burnt ends, and lacquered BBQ candy slabs with controlled caramelization and bold flavor layering.\u003c\/p\u003e\n\u003cp style=\"margin: .35rem 0 1rem 0;\"\u003eThis isn't a breakfast bundle. It's a pork belly technique system. Pork belly is roughly half fat, and that fat is the whole game: render it too fast and you get greasy, floppy bacon, render it too far and you get jerky. The four flavor products here are sequenced to work with that curve. A pepper-forward rub goes down first to build a savory floor and cut richness. A hickory bacon seasoning layers smoke during the long cook. Then two very different glazes go on late, once the fat has rendered and the sugars have somewhere to grab, so you get lacquer instead of char.\u003c\/p\u003e\n\u003c!-- Key Benefits --\u003e\n\u003cul style=\"list-style: none; padding-left: 0; margin: 0 0 1rem;\"\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ Built specifically for pork belly \u0026amp; thick-cut bacon\u003c\/li\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ Two glazes, two directions: maple bacon and sweet peach\u003c\/li\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ Works on smoker, flat top, or open fire\u003c\/li\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ Includes exclusive technique-driven recipes\u003c\/li\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ Includes digital Bacon Lab Field Guide via QR\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr style=\"border: none; border-top: 1px solid #e5e7eb; margin: 1rem 0;\"\u003e\u003c!-- ================= Card Styles ================= --\u003e\n\u003cstyle\u003e\n  .gmc-wrap { font-family: inherit; color: #111; }\n  .gmc-wrap h2, .gmc-wrap h3 { margin: 0 0 .5rem; line-height: 1.25; }\n  .gmc-wrap h2 { font-size: 1.5rem; letter-spacing: .02em; }\n  .gmc-wrap h3 { font-size: 1.125rem; }\n  .gmc-lead { margin: .25rem 0 1rem; color: #444; }\n  .gmc-grid { display: grid; gap: 1rem; }\n  .gmc-card {\n    border: 1px solid #eee; border-radius: 12px; padding: 1rem; background: #fff;\n    box-shadow: 0 2px 6px rgba(0,0,0,.04);\n  }\n  .gmc-tag {\n    display: inline-block; font-size: .75rem; background: #fff4ec; color: #b94708;\n    border: 1px solid #f36a10; padding: .15rem .5rem; border-radius: 999px;\n    margin-bottom: .5rem;\n  }\n  .gmc-sub { margin: .5rem 0 .75rem; color: #333; }\n  .gmc-list { margin: .5rem 0 0; padding-left: 1.2rem; }\n  .gmc-list li { margin: .25rem 0; }\n  .gmc-note { font-size: .9rem; color: #555; }\n  .gmc-divider { height: 1px; background: #eee; margin: 1.25rem 0; }\n  .gmc-video { display: flex; justify-content: center; margin: .4rem 0 1.25rem; }\n  .gmc-video video {\n    max-height: 70vh; max-width: 100%; width: auto; height: auto;\n    display: block; border: 1px solid #eee; border-radius: 12px; background: #000;\n    box-shadow: 0 2px 6px rgba(0,0,0,.04);\n  }\n  @media (max-width: 540px){ .gmc-video video { max-height: 65vh; } }\n  @media (min-width: 640px){ .gmc-grid { grid-template-columns: 1fr 1fr; } }\n\u003c\/style\u003e\n\u003cdiv class=\"gmc-wrap\"\u003e\n\u003c!-- Video --\u003e\n\u003ch2\u003e🎥 See What's Inside\u003c\/h2\u003e\n\u003cp class=\"gmc-lead\"\u003eA quick walkthrough of every rub, sauce, and tool in the Bacon Boss Bundle.\u003c\/p\u003e\n\u003cdiv class=\"gmc-video\"\u003e\u003cvideo controls=\"controls\" playsinline=\"\" preload=\"metadata\" src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/9d59728fec8040eab6598c93076a5add.mp4\"\u003e\u003c\/video\u003e\u003c\/div\u003e\n\u003ch2 style=\"margin-top: 2rem;\"\u003eWhat's Inside the Bacon Lab\u003c\/h2\u003e\n\u003cp class=\"gmc-lead\"\u003eSix hand-picked products built to transform pork belly and bacon into smoked, candied perfection. Two glazes, two seasonings, and the two tools that make the technique work.\u003c\/p\u003e\n\u003cdiv class=\"gmc-grid\"\u003e\n\u003c!-- Whiskey Bent --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eSauce\u003c\/span\u003e\n\u003ch3\u003eWhiskey Bent Maple Bacon BBQ Sauce (15 oz)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eSticky maple sweetness layered over smoky bacon depth. This is the glaze that turns pork belly cubes into candy, thick enough to cling to a cube through a final wrap and set into a glossy shell instead of running to the bottom of the pan.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Maple sweetness, smoked bacon depth, mild pepper finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse For:\u003c\/strong\u003e Late-stage glazing in the final 20 to 30 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Lacquered BBQ candy shine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhy It Works Here:\u003c\/strong\u003e Maple sugar caramelizes at a lower temp than cane sugar, so it sets glossy before it scorches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso Great On:\u003c\/strong\u003e Ribs, chicken thighs, meatloaf, brussels sprouts, breakfast sausage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Warm the bottle in hot tap water before glazing so it brushes thin and even instead of clumping\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVendor:\u003c\/strong\u003e Whiskey Bent BBQ Supply\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- Hi-West --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eSeasoning\u003c\/span\u003e\n\u003ch3\u003eHi-West Hickory Bacon BBQ Seasoning (5 oz)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eDeep hickory smoke and bacon-rich character built to amplify pork during long, low cooks. On a slab of belly it does the work a smoker alone can't, stacking smoke flavor into the surface while the fat slowly renders underneath.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Smoky • Savory • Slightly Sweet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect For:\u003c\/strong\u003e Thick-cut smoked bacon and slab belly builds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApply:\u003c\/strong\u003e Before the cook, as your smoke-layer seasoning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePairs With:\u003c\/strong\u003e Thunderstruck Garlic Pepper as a two-rub base\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso Great On:\u003c\/strong\u003e Pork shoulder, chops, smoked potatoes, baked beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Dust a second light coat halfway through the cook to rebuild smoke character after the fat starts running\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVendor: \u003c\/strong\u003eHi-West Foods\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- Croix Valley --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eSauce\u003c\/span\u003e\n\u003ch3\u003eSweet Peach BBQ Sauce by Croix Valley (14 oz)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eFruit-forward and bright, this is the second direction the box gives you. Where the maple bacon glaze goes deep and rich, the peach goes light and tangy, which is exactly what thick cuts of belly need to keep every bite from feeling heavy.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Ripe peach sweetness with a tangy backbone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest For:\u003c\/strong\u003e Double-glazed bacon slabs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTechnique:\u003c\/strong\u003e Apply late for controlled sugar caramelization\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhy It Works Here:\u003c\/strong\u003e Fruit acidity cuts pork belly richness the way apple sauce cuts a pork chop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso Great On:\u003c\/strong\u003e Pork loin, wings, grilled halloumi, smoked turkey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Run half a batch of belly with maple bacon and half with peach, then let people pick a side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVendor:\u003c\/strong\u003e Croix Valley Foods (Woodville, WI)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- Thunderstruck --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eRub\u003c\/span\u003e\n\u003ch3\u003eThunderstruck Garlic Pepper Rub (4 oz)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eBold, pepper-forward, and the most important seasoning in this box even though it's the least flashy. Sweet glazes need something to push against, and coarse black pepper plus garlic builds the savory floor that keeps candied bacon from tasting like dessert.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Coarse black pepper, roasted garlic, savory salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest For:\u003c\/strong\u003e Pork belly cubes, slab bacon, burnt ends\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhy It Works:\u003c\/strong\u003e Pepper-forward rubs cut through rendered fat and carry smoke\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApply:\u003c\/strong\u003e First layer, before any smoke seasoning goes on\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso Great On:\u003c\/strong\u003e Steak, burgers, roasted potatoes, corn, eggs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Go heavier than feels right on belly. Half of it renders off with the fat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVendor:\u003c\/strong\u003e The Spice Guy (Denver, CO)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- Cast Iron Press --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eTool\u003c\/span\u003e\n\u003ch3\u003eHeavy Cast Iron Bacon \u0026amp; Grill Press by Grill Masters Club\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eA 2.2 lb slab of cast iron that does one thing extremely well: it holds bacon flat against the cooking surface so the whole strip renders evenly instead of curling into a cupped mess with raw spots in the middle.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 2.2 lbs of solid cast iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse For:\u003c\/strong\u003e Pressed candied bacon slabs and flat top searing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBenefit:\u003c\/strong\u003e Full-surface contact means even rendering and crisp edges\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture Control:\u003c\/strong\u003e Press the whole cook for shatter-crisp, press the last few minutes for chewy with crisp edges\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso Great On:\u003c\/strong\u003e Smash burgers, pressed sandwiches, chicken thighs, pork chops\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Preheat the press on the griddle next to the bacon. A cold press drops the surface temp and stalls the render\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash, dry fully, wipe with a thin coat of oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- Skewers --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eTool\u003c\/span\u003e\n\u003ch3\u003e8\" Bamboo Skewers (50 count)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eRenewable bamboo skewers sized right for pork belly lollipops. Eight inches gives you enough length to thread a cube and still have a clean handle, which is the entire point of serving belly on a stick instead of in a pan.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse For:\u003c\/strong\u003e Pork belly lollipops, kabobs, appetizer skewers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLength:\u003c\/strong\u003e 8 inches, 50 per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBenefit:\u003c\/strong\u003e Turns a rich, messy cut into clean handheld party food\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Renewable bamboo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso Great On:\u003c\/strong\u003e Shrimp, chicken bites, grilled vegetables, fruit skewers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Soak 30 minutes in water before they hit the smoker so the exposed ends don't burn through\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"margin-top: 2rem;\"\u003eExclusive Bacon Techniques Included\u003c\/h2\u003e\n\u003cp class=\"gmc-lead\"\u003eTwo technique-driven builds, each written to teach a method you can repeat with any belly you buy after this box is gone.\u003c\/p\u003e\n\u003cdiv class=\"gmc-grid\"\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eGrill or Smoker Method\u003c\/span\u003e\n\u003ch3\u003eMaple Bacon Pork Belly Lollipops\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eMaster cube sizing, smoke timing, and late-glaze caramelization to create sticky, lacquered pork belly lollipops with bold maple bacon flavor.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeaturing:\u003c\/strong\u003e Thunderstruck Garlic Pepper + Hi-West Hickory Bacon + Whiskey Bent Maple Bacon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou'll Learn:\u003c\/strong\u003e Why 1.5-inch cubes render better than 1-inch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou'll Learn:\u003c\/strong\u003e When to wrap and when to leave them open\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou'll Learn:\u003c\/strong\u003e How late to glaze so sugars set instead of burning\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eGrill or Smoker + Optional Flat Top Finish\u003c\/span\u003e\n\u003ch3\u003ePressed BBQ Candied Bacon Slabs\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eMaster fat rendering and double-glaze technique for lacquered bacon with balanced sweetness, finished under the cast iron press for crisp edges.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeaturing:\u003c\/strong\u003e Hi-West Hickory Bacon + Croix Valley Sweet Peach + the Cast Iron Press\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou'll Learn:\u003c\/strong\u003e The double-glaze method and why one coat isn't enough\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou'll Learn:\u003c\/strong\u003e How the press changes texture from chewy to crisp\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou'll Learn:\u003c\/strong\u003e Reading the render, not the clock\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"margin-top: 2rem;\"\u003eThe Bacon Lab Field Guide (QR Access)\u003c\/h2\u003e\n\u003cp class=\"gmc-lead\"\u003eScan the code in the box to unlock our master guide: \u003cstrong\u003eThe Bacon Lab: Bacon Science \u0026amp; Techniques You've Never Tried.\u003c\/strong\u003e Six deep-dive sections on what's actually happening inside the belly while it cooks.\u003c\/p\u003e\n\u003cp class=\"gmc-lead\"\u003eWant a preview? \u003ca href=\"\/blogs\/blog\/how-to-make-candied-bacon\" style=\"color: #c8592b; font-weight: bold;\"\u003eRead the Bacon Lab Field Guide: How to Make Candied Bacon\u003c\/a\u003e.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e225°F Thick-Cut Smoked Bacon Method:\u003c\/strong\u003e The temperature window where fat renders without the meat drying out\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow to Make Candied Bacon on a Smoker:\u003c\/strong\u003e Sugar timing, layering, and when to pull\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBacon Burnt Ends Technique Breakdown:\u003c\/strong\u003e Cube, smoke, wrap, glaze, set\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlat Top Bacon Texture Control:\u003c\/strong\u003e Heat, pressure, and the crisp-versus-chewy dial\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhy Glazing Late Creates Better Caramelization:\u003c\/strong\u003e What happens to sugar at pit temps and why early glazing burns\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow to Avoid Rubbery Smoked Bacon:\u003c\/strong\u003e The most common belly mistake and the fix\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"gmc-divider\" role=\"presentation\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp class=\"gmc-note\"\u003e\u003cstrong\u003eThe Method, Start to Finish:\u003c\/strong\u003e Season pork belly with Thunderstruck Garlic Pepper • Layer Hi-West Hickory Bacon over the top • Smoke low until the fat renders and bark sets • Glaze late with Whiskey Bent Maple Bacon or Croix Valley Sweet Peach • Skewer the lollipops, press the slabs • Let the glaze set a few minutes before serving.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- CTA --\u003e\n\u003cdiv style=\"margin-top: 1.5rem; padding: 1rem; border: 2px solid #f36a10; border-radius: 8px;\"\u003e\n\u003cp style=\"margin: 0; font-weight: bold;\"\u003eReady to turn bacon into BBQ candy?\u003c\/p\u003e\n\u003cp style=\"margin: .5rem 0 0 0;\"\u003eFire up your smoker or flat top, press it, glaze it late, and build sticky, caramelized bacon that steals the show.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Grill Masters Club","offers":[{"title":"Default Title","offer_id":47826233458905,"sku":"BUNDLE-BACON-LAB","price":89.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0649\/4388\/2457\/files\/BaconLabBBQKit_3.png?v=1774473217","url":"https:\/\/www.grillmastersclub.ca\/products\/candied-bacon-and-pork-belly-kit","provider":"Grill Masters Club","version":"1.0","type":"link"}