Make sweet-spicy bacon in advance? (lots)
Hi -- I need a big pile of sweet-spicy bacon (brown sugar and cayenne) for next Saturday night. I'd like to cook it today, if possible. I'm thinking oven-baked today, stored in foil + tupperware in the fridge for the week, then a very quick re-crisp on Saturday. Do I put the sugar-spice on today, or put it on for just the quick trip to the oven next weekend? If it goes on today, can the re-crisp be in a big pile rather than laid out separately, or will it stick together?
Any better ideas for any of this plan?