B
Butt_Pirate
Guest
So last week PigTamer asked about Cinnamon Bacon last week in a thread. I had thought about this and was wanting to give it a shot so after his thread I thought no better time like the present. I picked up 3 slabs of pork belly and had to get more curing salt from my butcher. I toled the butcher about my plans for Cinnamon Bacon and also making my Honey-Agauve bacon(my fav and what I normally make) I think this time he will remember me for sure!
For the cure I used 1 1/2 tbl curing salt sprinkled right into the belly and I let that sit in for about 8 min before stuffing the pork belly into the ziplock bags(I put them in before the rest because its a real tight fit). After in the zip lock bags I rubbed in 3/4 cups Koher salt on all sides. Then dumped & rubbed a mix of 1/2 cup brown sugar/2 tablespoons Korintji Cinnamon and some extra salt. I then massaged it in really good and then finished up with the other two bellys of Honey/Agauve bacon.
Every day I gave the bags a flip and massaged them in some more.
5 Days later this morning I took the cured bellys out of the ziplocks and rinced them off. I let them sit on the counter to form a tacky pellicle and then set up my large BGE for cold smoking. Then my camera died so I got the bellys smoking and my camera chrging so I'll be back again with more pics of the finished product!
Cheers
WTF blurry
Cold smoker device
Hunk of Apple wood
Starting Charcoal on my weber
Set up before my camera died.
For the cure I used 1 1/2 tbl curing salt sprinkled right into the belly and I let that sit in for about 8 min before stuffing the pork belly into the ziplock bags(I put them in before the rest because its a real tight fit). After in the zip lock bags I rubbed in 3/4 cups Koher salt on all sides. Then dumped & rubbed a mix of 1/2 cup brown sugar/2 tablespoons Korintji Cinnamon and some extra salt. I then massaged it in really good and then finished up with the other two bellys of Honey/Agauve bacon.
Every day I gave the bags a flip and massaged them in some more.
5 Days later this morning I took the cured bellys out of the ziplocks and rinced them off. I let them sit on the counter to form a tacky pellicle and then set up my large BGE for cold smoking. Then my camera died so I got the bellys smoking and my camera chrging so I'll be back again with more pics of the finished product!
Cheers
WTF blurry
Cold smoker device
Hunk of Apple wood
Starting Charcoal on my weber
Set up before my camera died.
