• Preheat oven to 375°F, using a convection setting, if possible. Gather the ingredients so you have everything close at hand on the counter or table.
• For this recipe, you’ll need toothpicks and a baking sheet lined with aluminum foil, and coated with baking spray to aid in easy release once the smokies are baked.

Slice the Bacon

• Using a sharp knife and a cutting board, slice the 14 pieces bacon in thirds or quarters, depending on the length of the bacon. I used about 14 pieces of regular bacon (not thick sliced) and sliced them in quarters.

Prepare the Brown Sugar Mixture

• Place 1 cup brown sugar in a small bowl, and stir in 1 teaspoon smoked paprika and 1 teaspoon onion powder. Mix well to combine.

Assemble the Little Smokies

• Stretch and wrap a piece of bacon around each 24 oz Beef Lit’l Smokies, and attach with a toothpick inserted in the center. Place seam-side down on the prepared baking sheet, about 1/2″ apart. Repeat with remaining smokies, which will nearly fill the pan.
• Using a spoon or your fingers, generously sprinkle the brown sugar mixture over the Lit’l Smokies. Place the baking sheet in preheated "convection" oven and bake for 15-20 minutes until the bacon has cooked to your desired doneness. (If not using convection oven, you may need to cook the bacon for an additional 5-7 minutes.)
• Be sure to remove the smokies from the pan once they have cooked, or they will stick to the hardened sugar and you will have to peel them away.
• Serve Bacon Wrapped Little Smokies warm or at room temperature. This recipe will make approximately 55 pieces, and will serve 12-15 people.