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Dec 9, 2012 11:00 AM

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?

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  1. you can certainly do it today. cooked bacon will last for weeks in the fridge. i'd cook it with the sugar/cayenne mix, so the flavors get in the meat and not just "on" it.

    take the time to lay it out for the reheat though, so it doesn't just clump together when the sugar re-melts next week.