Sugar in bacon

[Northern_Smoke]

I have been making bacon now for a while and found it burns a lot easier like everyone said. So I went in search of a way to cure that problem. After some research I found that Turbinado sugar has a much higher burning point. So this last 15 pounds of bacon I made I substituted the brown sugar in 10.5s recipe for Maple Cured Bacon with Turbinado in equal parts. This ended up being a few grams less than using brown sugar because the brown sugar packs up tight where as the Turbinado sugar is big crystals. This was fine with me because the last few batches I found to be a little too sweet. I didn't have a digital point and shoot thermometer so I can't say what the temp difference was for cooking but just looking at the dial on my stove from where I had been cooking to where I cooked this last batch was about 15-20% hotter and it got nice and golden instead of the edges getting much darker. I would say that if anyone had been finding that their bacon was burning easy, this seemed to be a descent cure for me. I have made 3 15 pound batches now this way and they are very consistently able to take more heat without burning like the old way.

[Quarlow]

Great info N-S.