I actually like cinnamon in some meats. Never tried it with pork, but why not?
And the sugar probably caramelises once you fry the bacon, so it’s probably not as sweet as it might look like.
i’ll guess this is cured with flavoring. at home I’d try sprinkling on just after frying. heck bacon it great plain.
Cinnamon and sugar actually go pretty well with pork; and that includes bacon. This might actually be hella good.
I got pork lo mein from a local Chinese place once. Found out that they cooked the pork with cinnamon. 0/10, no thank you.
Hmm, ngl doesn’t sounds so bad.
i’m pretty curious, though…
I mean you could easily do this urself, I’ve done it and it’s tasty
Damn I hate the marketing machine of our food conglomerates, particularly the cereal aisle. No, we don’t need a 17th different flavor of Cheerios squeezing out every other option around.
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The branding is gross sure. The bacon itself may be gross too. But I’ll sometimes make something similar, but it’s fully candied bacon as a brunch/cocktail snack and not ideal for breakfast.
Bake bacon as usual (bacon spread in single layer over cooling rack in sheet pan goes in cold oven, heat to 200°C/400°F). Prepare spices: mostly brown sugar, other spices to taste; cinnamon, nutmeg, chili powder, paprika, and mustard. Figuring out the proportions is left as an excerise for the reader, mostly because I don’t remember at the moment. Once the bacon is mostly cooked, but not crispy yet, pull the bacon out, dredge in spices, and return to cooling rack in pan assembly. Return to oven and check every 3-5 minutes until done to your preference or the sugar starts smoking. Adding the sugar towards the end allows the fat to render without burning the sugar.
I’d like to bring your attention to my favorite living food writer, Dennis Lee.
it does look good. ngl. i may try some spices on my weekly bacon bake. blt is best
