by Erik Waldkirch, Maxmillian’s Catering
2 cups maple syrup
2 cups bourbon whiskey
40 oz. King Cotton Hickory Smoked Slab Bacon
Smoker with Hickory Wood or Hickory Charcoal
12" or longer wooden skewers
Slice King Cotton Hickory Smoked Slab Bacon into 1/2" strips. Marinate bacon strips in maple syrup for 24 hours.
Soak the skewers for 24 hours in whiskey. Remove bacon from maple syrup and thread a slice onto a whiskey soaked skewer.
Prepare smoker to 225°F and smoke bacon skewers until desired internal temperate and crispness is reached.