View Full Version : Cinnamon Bacon

06-11-2012, 08:41 AM
There's some mighty fine looking bacon posted here!
Hope no one minds if I post up my recent bacon makin'

On an episode of Justified, Bo Crowder was frying up some cinnamon bacon, and bragging about the smell.
That got me interested, but I couldn't much info, except it seems to be a KY thing.

I cured 1/2 belly for 7 days in Tender Quick and maple sugar.
After drying, and just before smoking, I cut it into thirds.
One left plain, fresh ground pepper on one, and a cinnamon/sugar mix on one.

Smoked on a kettle with apple wood.



Fried up a sample of the cinnamon for a taste test on some beer bread with jam.


May not be for everyone's taste, my wife didn't care for it, but I sure liked the heck out of it.
IMO, it goes best with some flapjacks or just for snacking.

My ratio was 6 parts cane sugar to 1 part cinnamon,
BUT my Watkins ground cinnamon is older than some of my grandkids.
So the ratio would most likely change with some fresh stuff.

Fatback Joe
06-11-2012, 09:07 AM
Interesting. Maybe have to give that a shot during my next round of bacon making.

06-11-2012, 09:45 AM
I bought some bacon cure products a few weeks back fully intending to cure out some bacon. Somehow I got busy and thus sidetracked. Thanx for the post. You reminded me.

When it gets hot out I don't have much to do. By July this will definitely be one of my busy work projects.

06-11-2012, 09:49 AM
Wow, looks and sounds good...what temp did you smoke your bacon at? How long. I've done both hot and cold and prefer hot smoked bacon.

06-11-2012, 10:23 AM
Sounds interesting to me. I'd give it a try. I wonder if the flavor of the sugar and cinnamon would disperse better if mixed in with the cure?

Fired from a plasma cannon in a galaxy far, far away

06-11-2012, 11:57 AM
Thanks for the kind comments!

I forgot to note the total smoke time, but about 5 hrs. to reach 135 internal, and tried to keep the hood temp kept in the 150 to 160 range.
Airtight bagged and plunged into ice water to rapidly cool after it came off.

I did think about adding the cinnamon to the cure process, but I rinse/soak after the cure and thought the flavor would be lost.

06-11-2012, 01:44 PM
Do you know if it is OK to just cold smoke bacon after curing?

06-11-2012, 03:06 PM
I will be trying this. :thumbs up:
I recently tried a hot/sweet rub with cinnamon on some ribs and liked it.

06-11-2012, 03:27 PM
Great idea adding some heat to the cinnamon!

Sure, cold smoked bacon is best in my opinion.
Just make sure you have a good cure on it.
I just don't want to take the time to set up for it anymore.

I think it's safe to cold smoke any cured meat that will get cooked.

I'm far from being an expert on this, or heck anything else, but have cured and smoked a few bellies over the years.
Mainly because I like to smell smoke when it hits the pan, and taste it when it hits my tongue.

06-12-2012, 10:34 AM
Bob, that is some great looking bacon. But I think I will pass on the cinnamon. Just don't sound right.

Do you know if it is OK to just cold smoke bacon after curing?
Yep, that's the way I do it.
Smoker Temps over about 120, and you start cooking and rendering the fat.
I keep mine at 90-100 and smoke for about 8-10 hours.
My bacon thread (http://www.theqjoint.com/forum/showthread.php?11146-Bacon-Bacon-and-more-Bacon)

06-25-2012, 04:33 AM
That is sinful good looking indeed