Cinnamon Bacon

A while back, I requested that The Mister save me a portion of pork belly. I wanted to have my experimental way with it. He obliged because he’s nice like that.

And he’s glad he did…

Cinnamon Bacon | Enjoying this Journey...

After my first batch of Cinnamon Bacon was gobbled up, he suggested I make it again. This time I obliged because I’m nice like that.

This is another simple dry brine/”uncured” bacon; just using sea salt, your dry sugar of choice*, and a few spices. I’ve had equally good success with a fine sea salt and a coarse sea salt. I grind the cinnamon and cloves fresh – so this brine is super aromatic and flavorful. I love the smell of Cinnamon Bacon while it’s cooking! As you can probably imagine, it’s especially delicious served for breakfast.

* Keep in mind if you choose to omit the sugar in the brine to balance out the saltiness, this bacon will be saltier than you are used to. The amount of sugar that would get into the bacon may be negligible since the mixture is rinsed after.

Cinnamon Bacon | Enjoying this Journey...

5.0 from 1 reviews
Cinnamon Bacon
Recipe type: Bacon, Breakfast
Cuisine: Paleo, Primal, AIP Paleo
Serves: 3 lbs
Cinnamon Bacon may be an unexpected new favorite!
  • 3 lb piece pork belly {skin removed}
  • 3.6 oz (about ½ cup, depending - aim for a 2.5% salt/pork ratio) sea salt
  • ¼ to ½ cup maple sugar or organic evaporated cane juice
  • 1 TB organic ground cinnamon
  • 1 tsp organic ground cloves
  • 1 tsp organic garlic powder
Rub down:
  1. In a small bowl, thoroughly mix the salt, sugar, and seasonings together. Set aside.
  2. Rinse the pork belly and pat dry. Rub the brine mixture over the belly, massaging it in to all the nooks and crannies of the belly.
Dry in the fridge :
  1. First, make sure your fridge is cold enough {>38 F}.
  2. Second, you have a couple options for how to store your belly: option 1) *what I do* Place the salted belly on a wire rack with a shammy lined underneath the rack to catch any drips. The salt brine will pull moisture from the belly {working as intended} and will drip. Flip the belly daily. option 2) Place the salted belly in a large food safe seal-able bag and lay it flat in the fridge. Again, flip the bag daily. The OCD part of me would also recommend laying the bag on a sheet pan or shammy juuuust in case the bag leaks; minimizing raw pork juice all over your fridge.
  3. The belly will start to firm up; depending on the thickness, the "uncuring*" process can take anywhere from 7-10 days. Once it is firm all over it is done.
  4. Run the belly under cold water and rinse away the brine mixture as best you can {since the brine mixture is massaged into the pork belly, it is nearly impossible for all of it off}. I do this a few times, giving it a good rub while rinsing. Pat the belly dry.
  5. Store in the fridge. If you won't use it up within a week or so, freeze what you won't use.

If you’re smoking your bacon, let the belly sit at room temperature or in the fridge on a rack for an hour to form its pellicle. Smoke at your discretion. I have yet to smoke my cinnamon bacon, but I’d suggest using a milder wood like cherry.

If you’re not smoking the bacon, well then *technically* it’s not bacon. But for all intents and purposes, let’s still call it bacon. Okay? Okay.

I digress.

If you’re not smoking your bacon, store it in the fridge. Let it sit overnight before slicing if you can wait. If you won’t use it up within a week or so, freeze what you won’t use.

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  12 comments for “Cinnamon Bacon

  1. Christine
    March 13, 2014 at 11:16am


  2. tcseacliff
    March 14, 2014 at 2:17pm

    WOW! I really wish I had the money and access to bacon like that! looks absolutely mouth orgasmic! just cannot get enough organic into my pantry.

    • March 14, 2014 at 4:53pm

      HA! That’s a fine compliment if I ever saw one. Thank you πŸ˜‰
      Erin recently posted…Cinnamon BaconMy Profile

      • Mom/Gram
        March 20, 2014 at 10:26am

        Cinnamon on my bacon?! Jury is out on this one. Guess I’ll have to try a sample. He hint he.

        • March 20, 2014 at 11:18am

          Don’t knock it ’til you try it πŸ˜‰ Cinnamon and pork work well together!

  3. Amanda
    May 4, 2014 at 4:44pm

    Do you cover the bacon while its curing or keep it open to air?

    • May 4, 2014 at 6:09pm

      Hi, Amanda! While it is curing I leave it uncovered. It just sits on a baking rack with a shammy underneath to sop up any drips. And it is flipped once a day πŸ™‚ Hope that helps!

    • May 4, 2014 at 6:16pm

      Actually, this picture might give a better visual. You’ll see I had the cinnamon bacon AND the herbed bacon curing at once. Using stackable racks; one belly portion on the top, the center rack held a shammy {to keep the bottom portion dry}, and below the bottom rack was another shammy and a half sheet pan. This made for quicker clean up, too.
      Erin recently posted…QuotablesMy Profile

  4. Vee
    February 20, 2016 at 9:58am

    Can this be sliced raw and then frozen for future use? Or does it have to be kept in the fridge? Thank you!

    • February 22, 2016 at 11:12am

      I’ve not done that myself, but I don’t see why you couldn’t! πŸ™‚ Edited to add: it would be similar to buying a pack of bacon, freezing, then thawing/cooking.

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