Cinnamon/Sugar Bacon


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
This was the set up in my 18" WSM, using the ring from my 14".
Pecan wood for smoke.

6dYozeuBo9PKsKSupNjYpkoaZFNtG0OftQQj_phdvdnpwApVIGCTZz8dGHsHSkXiBFR2NOuSI_ZwZ9-AgGEnkSQXeO5eKQV2peoAL4MuRffpOkh-bxPYnLWtUPvc34xNrp1lO4xZFbfIVc3w5apEdJdGSoSw3oCAAXzIE3bo2y9LJltPOlWhgjJcRozVzs0T7D8LyETUu8hTjksIxm8WsXgsLQqAfFJSAyR4h7aNQOrZ4ZVr_1w5ItMV3wLNIx7ml3MZ82DvfLnyN2z5bfGjPlDT39Tdyl-iqqDxtEuAGhQHCfb1p4y0L6kkHGzLocl289rndd3xDl8-iq05BjXgA2AODeuB2txmqxKLQNVGg1WuPBexcyolPapsCo1Qf_xEdSHlcjOC3K0Nt71PoqhqG_cVcOac9zcNs8yt98Pl9exuWuf2stNtng5K6uonXQLooZ-roiUFijeg_vnuJ02PSJsl9SS3tvATh1P97ucfc-AFu957P7By6h3WZf7ts0Qem5yRnIeAjLjqJqctZ9ctKCJuYPKiP2H-sN2ZagA7QiM7dSvJfaok2KHROHxz-uzF2K2g6VogYqTRCKKfp5H3v5wQtLDhT203S-H_PxCfy6o=w1344-h896-no


About 2 lbs. worth, cured 7 days with Morton's Tender Quick.
Rubbed with a 6 to 1 ratio of raw cane sugar to cinnamon right before smoking.

sGe2VQlVSh1L46Cv6igTpYjnrMZ4av2Ya4iU9JMY8Rbi70c7zxlL70u5fUajveZsBQy4gGKQD1ciecGutBJWX7HxkMfu_O9VirzgIxtBA4fabvo-LKDxpE4r7U5kbz8qFi62mUs9bjl-HoeqL0QoO-v5tbGk0TQ2nzyWLnkB45ZlgyEwfJVVq4cietTjR0VCH9z4LnbhoNfVGb_38wVOckFXdiF2f2-lnQpooDUIiBCuegxtlaUBMmy3hnbppqmuUsVhOWcgBb1Thqb9031bfQOhj5g8lwEUTMSQRGcuB1yBYwKofevbVICirxyqB2W9ehP7hTE7s9zJhCsWXDWVMFEoXNizaKyoneLNIa3vyKGNx773K-7H9VuMU6b5lOkFujl4MCkpJ85pHzwgemP0_YVcOqDDxtFwqMlP44YKDZb55S9Gh1NPTcROar8zwpblMZKVBL7SgL5k8-z0triBrssdDVeFXD4nxyZXvRz81-uCTFntLRh-hyT-UY33mmEB1fWWZqYihFVyKmtSbiTfFGyYAGaZGmu_TfR3rvIKmBdUQfqEsT9vMqTITgnz5MnWMyK0PY8wbsfYgkJAwJLWbzC0hna5LvLU8fjQjaH0q74=w1344-h896-no


This was 5.5 hours later, total smoke time 7 hours.
Smoker temps held at 140 to 150.

Wd1jzVYZpgxAsFhDaVJP91kQo_3MqFE446GfMipNT92fT7ZV9XnlFWMUEvYEZDz6CErOYnmrrjWhpx7DBsqtqfuzBoMAjYzdhC-tBIetMs0cBgtL1l3y7xZhgwyUsUjDXqJhPOsFHRObhjRw82JEJji7TnSd1r0pbxcFCMqb2sI5aEfkOfqCN912MHiL1G45BM-Hpngo-UhygaebzSilX_EjMjUMl30Zob_DqbOmTcf2m2PmgpI_jIat_qzAE38BOF3JdHxzqWpXu3iUMTBtYjzaeMiVD1u5xbQ2Aa4e-wZAfjhZguDm-QxoBLg7d2YTL90Gz-rFi10il5ejBhCY3t9dF92ory6TVfsFbMPQMaCSmlywaO2h8f7_oY8p0OREBwSEjZ6nEtjaydAeoJ1iaLg5TNVtBxhMhA7hL5e2FHROphkNzj4c4V7HhR9SEM2URm7n3HQrzxa9MJ94DYGygHM1trmCtW59d2VI44GICaGXVRCER9noDBfgFFPwP0eYmVt-SLcIJuuKzY8PS5if9_63rSQil_x9mFyUUFhmP-aKcGn6EnHO8irM30ILjVyhuOS9vJZ4mpwg3d5YYMTH13CFQpbMWb15va0fYOhHaVs=w1344-h896-no


Sliced.

q3T-aCtCpsKYRoNPrdiD5d8KW3ZbZ1gPlBsNPt5uijVVrcIihjL6TsN7tIrkXKWO_LEMF3n_Kmt3iAdK0c4RTzFWVmz-Pt1YLfKWmA2mbfgRraLlLvgt-Pi0a5ONKzwMY-VfsMA8J9lp_BlMe_p3VrMqLLO5dnWdY5mSWPoD_TUd14SRUyRAi6ER97YPX3F8_V_s0MxAgOlEInSzuoaWMNzSGQc6jHXyb2iw_zb50cedA_hNcQOq5KmHreMFhuUK9-i8jCp3kpwNpy2qxZmPEtKYoKwQZUon1mBITLcoc7y2xzsKO9Fny3WLHtJUN3xCffxX_zies4Eof7LKY3Bqd5wQgk-bmJJgm1bai2N38yrAsBDI8utC1SMGzMD2bsphjfl8N4SiY-At81HJ1LBLl86Cip_CiucEeHV74gvYYYkyDf82-bjy9XBB_1Gh-HqpM9azIzNnk-qc3P6QuExwesT77eyneaqjmNW6YxFwLmKwaGCbkjrYfk8x0_2T1Jn7N5g-FvrRpKq64MKfViIVUfIp-rZw6SM1Ye2i8J1TRaLA2RaoR6NKRbgldTraPy6KnO4FttrteMEVc8Vhp6M9AJp17n9UYz85VVjXAST5Oxc=w1344-h896-no


Breakfast.

SgPg-dfj36oosoW0EC5JZ9iigfIU-huOIiJTBt2Q_mIJNNZLiIGgViwG3LCEvqIxnoo4HaVgzTEDIfB3m_8_DjzIRIuJlFFZqwRYuXexVoY3t2WyY6NPkf6dvx3FLHPffHDa0-_y5ljrMSH6nNr8xwiUKBogEMG5UIKiUv1hKpbjwmnXP11JdkmsStfBN7Ott9DWqXjqN3TLnWBFYmMGoLmIBqvF3n3Z5igawC_SaVzC9dvV3iN_7HIoV5tVHr0Xpy3OZHtNM0HTTnOD9wTKIMrqXrjSnR6faDVpkrOyT47wuVTKGuSrYkEi7MkPd8MvZomkpOZNERwSFpYLUzA8D5n1nAy0eNAGIF4l332Wb_Ne0OgBIxKHELqwwUpRqSsu7PZK76geqEhzBxrM0AY3fEtVfMsu0wgYc8Acz6GHaVZAxtnK_D06s_o7JMJdIjVNBjtquhM1O6IwiY6Ke-C8AwmndAj3UGxTriOFHIU5xxzk25qYKEWItkCWrUsVyKgFaqH-RDFwL3_E5AY2CkdfD0l3stDyHLxecCQkuIGCTmO48thzM26vN1XoSTWWY2OZRFU8_m49BmPIy3v80vAmbkCxnY6sQBF_J2R3jBUbhKI=w1344-h896-no


Cured pork belly + a kiss of smoke + a hint of salt + a little sweetness + a touch of cinnamon = mighty tasty bacon.
 
Sounds like a great combination Bob, I'll have to try that. Just finished slicing up the bacon I smoked yesterday. A 7 day cure with TQ and a slurry of maple syrup, brown sugar and cinnamon. Smoked over apple & maple, so good.
I'm so glad you posted those makin bacon instructions so many moons ago. I've had so many good homemade bacon combinations using it, Even my doctor wants some.
 
Creative set up Bob and downright great looking bacon. I need bacon and eggs at least once a week and I'm overdue.
 
Bob

You never disappoint, tasty bacon recipe and cook, but the breakfast plate steels the show.
 
I found that the only problem with m making bacon is that it quickly spoiled my family and now I am always hearing them ask "When are you going to make some more bacon". Enjoy your wonder product, I know we do.
 
That's some great looking bacon! Question: I noticed that you put the seasoning on for the cook. Do you find that works better than the slurry cure method?
 
Thanks all!
Dan C. FL said:
That's some great looking bacon! Question: I noticed that you put the seasoning on for the cook. Do you find that works better than the slurry cure method?
Click to expand...
Dan,
I think it works better since the bacon gets rinsed after the cure and little if any of the flavors are left on it.
 
You must log in or register to reply here.

 

Back
Top