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Thread: Cinnamon Bacon

  1. #1
    Join Date
    Jun 2012
    Location
    near St Louis, MO
    Posts
    27

    Default Cinnamon Bacon

    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.
    Last edited by BobC MO; 06-11-2012 at 08:53 AM.
    Weber Performer, various Weber kettles, and an 18.5 WSM

  2. #2
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Interesting. Maybe have to give that a shot during my next round of bacon making.
    FBJ

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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.

  4. #4
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    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.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jun 2012
    Location
    near St Louis, MO
    Posts
    27

    Default

    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.
    Weber Performer, various Weber kettles, and an 18.5 WSM

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Do you know if it is OK to just cold smoke bacon after curing?

  8. #8
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    I will be trying this.
    I recently tried a hot/sweet rub with cinnamon on some ribs and liked it.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  9. #9
    Join Date
    Jun 2012
    Location
    near St Louis, MO
    Posts
    27

    Default

    Cal,
    Great idea adding some heat to the cinnamon!

    SmokyOkie,
    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.
    Weber Performer, various Weber kettles, and an 18.5 WSM

  10. #10
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

    Default

    Bob, that is some great looking bacon. But I think I will pass on the cinnamon. Just don't sound right.

    Quote Originally Posted by SmokyOkie View Post
    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
    Last edited by Jarhead; 06-12-2012 at 10:58 AM.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

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