I learned this recipe a few years back from the forums over at www.smokingmeatforums.com. I can honestly say that if you have ANY questions about how to smoke, cure or otherwise slow cook pretty much any cut of meat off of any animal on the planet, well those folks can probably answer your question. So here we go...

Naturally, you'll want to start with bacon. Mmmmm. We prefer thick sliced around the Sumo household, but any bacon is better than no bacon. Duh.  Some more action shots of the bacon...  And one final shot of... sweet, sweet bacon.  Once the bacon is done try really hard not to eat any and pat the oil off of it. In a small bowl mix up a few tablespoons of brown sugar and cayenne. Juggle the balance to your own liking, of course.  Then place the bacon on a cookie sheet and wire rack, and sprinkle the sugar mix onto the slices of bacon.  Place under a broiler, but remember to keep a sharp eye on this as the sugar will burn faster than these things will dissapear once they're done cooking. Oh, depending on the amount of cayenne you may want to server with something cold. And hoppy. Just a suggestion.  And there you have it, Pig Candy. Enjoy!