Bacon Cooking Question

noxcuse

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Jun 11, 2012

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• Aug 1, 2013

• #1

I've never smoked bacon, and want to give it a try. I have done a little reading on it, and keep coming across curing it first. Is this step necessary? Does it just add flavor? Add texture? I was thinking that if I got the internal temp to around 150, then I could slice it, vacuum seal it, and freeze it. If I skip this step, what kind of problems will I run into?

 

themule69

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Oct 7, 2012

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live north of fort smith arkansas between alma and

• Aug 1, 2013

• #2

If you want bacon as you know it. Yes you have to cure it first.

Happy smoken.

David

 

noxcuse

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Jun 11, 2012

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11

• Aug 1, 2013

• #3

OK. What's the difference? Taste? Smell? Texture? All of the above? Lol.

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pc farmer

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Feb 17, 2013

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• Aug 1, 2013

• #4

I would say all of the above.

When you cure meat it has a differant taste, smell and texture.

Cured meat will last longer.

 

themule69

Epic Pitmaster

Oct 7, 2012

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live north of fort smith arkansas between alma and

• Aug 1, 2013

• #5

noXcuse said:

OK. What's the difference? Taste? Smell? Texture? All of the above? Lol.

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All of the above......It will be smoked belly not bacon.

David

 

daveomak

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• Aug 1, 2013

• #6

When you smoke any meat for an extended period at low temps, you are inviting botulism....   cure #1 (sodium nitrite mixed with salt) prevents botulism......   

[color= rgb(24, 24, 24)]  I have done a little reading on it, and keep coming across curing it first. Is this step necessary? [/color]

You need to do a lot more reading....  curing food can be a life altering experience...  shortening your life is one result....

Dave