Cowboy bacon originated in the American West where cowboys cured and smoked thick strips of pork to preserve meat on long drives. The modern candied version adds a sweet‑spicy glaze and pepper rings, turning a practical survival food into a festive snack.

Traditional cowboy bacon was simply smoked and salted. Some regions added maple syrup or honey for sweetness, while Southwestern versions incorporate chilies and spices. Chef John’s version uses a brown‑sugar BBQ glaze with jalapeño and Fresno rings for a bold twist.

It is usually served at campfires or frontier‑style feasts as a handheld snack. The strips are often cut in half and arranged on a platter, sometimes displayed on a belt buckle or wooden board for a rustic presentation.

While not tied to a specific holiday, it is popular at outdoor barbecues, rodeos, and Western‑themed parties where hearty, portable snacks are prized.

The combination of thick‑cut bacon, a half‑cooked method to render fat, multiple layers of a sweet‑spicy glaze, and colorful chili rings creates a texture that is both chewy and caramelized, unlike typical crispy bacon.

Common errors include glazing the bacon too early (before enough fat is rendered), using a thin bacon cut that burns, and applying too much glaze which can burn. Follow the half‑cook step and brush thin, even layers.

Cooking the bacon halfway first renders excess fat, preventing the glaze from becoming soggy and ensuring a firm, caramelized finish. Starting with glaze would trap moisture and result in a mushy texture.

Yes. Bake the bacon fully, let it cool, and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 5‑7 minutes before serving, or serve cold if preferred.

The bacon should be deep amber with a glossy, slightly sticky surface. The chili rings should be tender but still hold their shape, and the bacon should feel chewy‑to‑crisp—not soggy and not overly brittle.

When the glaze has caramelized to a dark amber without blackening and the bacon edges are browned and the fat is fully rendered, the bacon is done. A quick touch with a fork should feel firm yet slightly pliable.

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