Place the previously rendered bacon in a hot oven, inside a dehydrator set to 60°C/140°F over a wire rack, for at least 6 hours. There are two reasons for doing this: rendering the fat as much as possible and drying the bacon as much as possible to extend its shelf life.
Chop the bacon into small pieces and keep hot in the dehydrator.
Combine the sugar and maple sugar in a sauce pot and make a dry caramel over high heat, stirring constantly.
Once the sugar reaches a medium-dark brown, take the pot off the heat and add the bacon, stirring vigorously.
Pour the mixture onto a nonstick rubber mat and cool completely.
Chop finely with a knife. Reserve in a cool, dry place until ready to use. Discard after 1 month.