Weekend Smoke: Hog Dust Candied Bacon Twists

When the weekend hits and the smoker’s rolling, there’s nothing better than that combo of ocean breeze, charcoal, and slow cooking. These Hog Dust Candied Bacon Twists are built for exactly that vibe—sticky, smoky, sweet, and dangerously snackable.

With just thick-cut bacon and High Tide Hog Dust, you can turn a simple strip of bacon into glistening, caramelized coastal BBQ perfection. We love running these on the UDS (Ugly Drum Smoker) for that steady, low-and-slow heat and deep smoke flavor.

🔥 What You’ll Need

• 1 lb thick-cut bacon
• High Tide Hog Dust seasoning
• Wooden or metal skewers
• Your smoker (UDS, kettle, pellet, etc.) set up for indirect cooking around 275°F

🧂 Prep: Twist & Season

1. Skewer the bacon. Take each slice of thick-cut bacon and thread it onto a skewer, twisting as you go so it forms a spiral. Leave a little space between the twists so the smoke can flow through.
2. Coat with High Tide Hog Dust. Lay the skewers out on a board and season generously with High Tide Hog Dust, turning to get every side. This rub is what gives you that sweet, salty, smoky bark.

👨🍳 Onto the Smoker

1. Preheat your smoker. Bring your pit up to about 275°F. On a UDS, that’s the sweet spot for low-and-slow with great color and caramelization.
2. Smoke the twists. Place the bacon skewers on the grate over indirect heat. Close the lid and let the smoke do its thing for 60–90 minutes.

You’re looking for the bacon to darken, render, and start to glisten as the sugars in the rub bubble and caramelize.

✨ Candy. Smoke. Perfection.

As the twists finish, you’ll see that glossy, candy-like sheen and a deep mahogany color. The edges crisp, the fat renders, and the Hog Dust forms a sweet-smoky crust that’s hard to walk away from.

📋 Full Recipe: Hog Dust Candied Bacon Twists

Ingredients

• 1 lb thick-cut bacon
• High Tide Hog Dust seasoning
• Wooden skewers

Instructions

1. Twist the bacon: Thread bacon slices onto skewers, twisting into tight spirals.
2. Season: Coat each twist generously with High Tide Hog Dust on all sides.
3. Smoke: Place on smoker at 275°F and cook for 60–90 minutes, until the bacon is caramelized, slightly crisp on the edges, and deep golden in color.
4. Rest & serve: Let the skewers cool for about 5 minutes, then serve warm. Expect them to disappear fast.

🌴 Pro Tips from the Beachside

• Extra glaze: For even more “candied” effect, brush with a little maple syrup or honey during the last 10 minutes of the cook.
• Grill option: No dedicated smoker? Run your gas or charcoal grill with a smoke tube or wood chunks and indirect heat.
• Serving ideas: Serve as a stand-alone snack, chop over burgers or mac and cheese, or use as an over-the-top garnish for Bloody Marys.

🌊 Bring the Smoke to Shore

Ready to make these at your place? Grab a bottle of High Tide Hog Dust and turn your next weekend cook into a full-on coastal smoke session.

Shop High Tide Hog Dust at beachsidebbq.co