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I Want Bacon!

Updated: Feb 28, 2019

Aah, autumn in Vermont. What could be better than the colours of fall, foliage, crisp weather and the savoury aroma of a bon fire. Add in the quaint villages, piles of pumpkins and romantic covered bridges and you’ll wonder why you haven’t been here before. And to make it even more enticing, add pure Vermont maple syrup.

Vermont maple syrup (From here on referred to as simply syrup) must be the most versatile foodstuff on the planet. A leisurely walk through the Stowe Farmer‘s Market attests to that. These are a few things we saw at the market: vodka made with syrup ( no need for Russian collusion) hot sauce with a syrup zing, bbq sauce and some excellent ribs on the grill, ice cream, candied nuts and popcorn, syrup infused pot sticklers😳 and my personal favourite, the Syrup Cleanse...that’s a nope from me!

There are thousands of syrup recipes and I started to choose from those but then I thought, S3, now known as Marcia since S4 outed us, was on a primal quest for bacon. Her needs were not met. This is for her (on left, probably screaming for bacon).....


I first had candied bacon at a picnic and of course, fell I love. Who wouldn’t ? The creator of this delicacy would not share all of the ingredients, imagine, so I began my foray into the world of pork and sugar. It took about 6 pounds of bacon to get it right the first time and 2 pounds for this blog. And, I’m going to share ALL the ingredients I used and give an extra at the end.


large cookie sheet, with sides, lined with tinfoil

cooling rack that fits inside the pan

tongs and bbq brush


1 pound thick sliced bacon US, rashers UK

1/3 cup or 80ml pure maple syrup ( sorry Aunt Jemima)

1/3 cup or 80 ml rice wine vinegar ( any vinegar will do but play with amount to taste)

3/4 cup or 180 ml brown sugar

Mix all ingredients together to form a slightly runny, grainy paste.

preheat oven to 350* or180* celcius

Place cooling rack in the pan. Do NOT forget to line with tinfoil or you’ll have a giant mess. I did! Lay out the bacon on the cooling rack and coat the bacon with the sugars. Bake five minutes, remove from oven and coat again.

Return to oven for 15 additional minutes.

Remove again from the oven, turn the bacon and give a good coat of sugars. Bake 15 minutes this side then flip one more time for another 15 minutes. Remove bacon from the rack and cool on parchment paper. Do not cool on rack, it will stick. The bacon should look like jerky but be easy on the teeth, chewy.

My extra....substitute rice vinegar for balsamic and Amaretto for the maple syrup. Omg...so good but really sweet, like cavity inducing sweet.


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About Us


Fearing the empty nest? Don't! Since my children have flown the coup, I have had time to refocus on my passions of travel, art, and writing.  This little blog is a handy tool that helps me share what I have learned with others.


I grew up in the States, but have lived a large chunk of my adult life in the UK. I now split my time between London and South Africa as well as chasing the sun around the world. 


 When my nest emptied, I began to plan my trips according to my own schedule, indulging in going solo. Once one gets used to traveling solo, it can be a very freeing experience. I seek out interesting, informative and unique experiences, and proffer advice with my network of readers.  I also have a lot of fun!


 Spa retreats and personal growth travel are core to what I do.  If there was a master's degree in the art of booking massages, I would be a scholarship student! I also plan to conquer Europe one city break at a time and with all that effort, I need as many beach holidays as possible. 


So please enjoy reading my tales of travel. I hope you are encouraged to get on that plane and perhaps have a few giggles along the way.


When my large family was quite young, we lived in several international postings. In an age before Google Translate,  I negotiated the grocery stores of foreign countries in search of tasty ingredients. I soon became an expert at discerning information from food labels and also learned to cook healthy, quick meals from local sources. 


From this experience, I became quite the foodie, even before 'foodie' was a word. And now as an empty-nester and devotee of food travel networks, I  interpret those old recipes into smaller, even tastier versions. 


Being an editor and food/wine travel columnist,  I travel the world sampling indigenous recipes which I share on Old Bag on a Plane. I also love wine!


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As we are all not traveling much, now would be a great time to share favourite travel, wellness, and food stories. We would love to include your best tales on this blog. If you would like to collaborate, please email us here at oldbagonaplane@gmail.com

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