In a large casserole dish, add the jalapenos and Worcestershire sauce and mix well. Place the bacon in the dish and coat well on both sides of the bacon. Cover and set aside for at least 30 minutes.

Remove the bacon from the dish and shake off some of the jalapeno peppers. Note: the more peppers left on the spicier the bacon. Place the bacon on a wire rack.

Sprinkle the bacon generously with the brown sugar mixture, then sprinkle with the black pepper, to taste. Pat the mixture into the bacon. Turn over and repeat on the opposite side. Let rest for at least 15 to 20 minutes.

Preheat the grill to 350 degrees F. or a conventional oven to 375 degrees F.

For grilling: Clean and oil the grill. Move all the coals to one side of the grill. I like to use a blend of oak charcoal and apple wood chunks for smoke. Close the lid and cook for at least 15 minutes, flip and cook for another 10 to 15 minutes or until the bacon has browned. Cook longer for your desired texture and color.

Remove the bacon from the grill and place on a wire rack to cool at least 30 to 45 minutes. The bacon will set up as it cools.

Serve as salad topping, in wraps or sandwiches. When completely cooled and dry, the bacon can be stored in an airtight container for up to 5 days in the refrigerator.