Process / Safety

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chopz1

Newbie
Original poster
Jun 14, 2014
11
10
Connecticut
I'm new to this so I'm still developing an understanding of the process for making cured / smoked bacon.

I don't have the ability to hot smoke with precise temperature control, so applying smoke to a belly while maintaining ~200 deg without risking overcooking would be challenging at best.

My plan is to cold smoke for 6-8 hrs after curing / drying, then using my kitchen oven to bring the IT up to 150 deg.

2 questions:
Would anyone have any safety concerns based on the plan that I described?
What is the value in the final step of bringing the belly up to 150 IT?
 
I'm new to this so I'm still developing an understanding of the process for making cured / smoked bacon.

I don't have the ability to hot smoke with precise temperature control, so applying smoke to a belly while maintaining ~200 deg without risking overcooking would be challenging at best.

My plan is to cold smoke for 6-8 hrs after curing / drying, then using my kitchen oven to bring the IT up to 150 deg.

2 questions:
Would anyone have any safety concerns based on the plan that I described?
What is the value in the final step of bringing the belly up to 150 IT?


I prefer to cold smoke my bacon.... ~ 50-70 deg. F for several hours/up to 24.... then rest in the refer for a day or 2, uncovered on a wire rack.... then partially freezing and slicing.... then vac pack and freeze for later cooking.... where I bake in the oven on a rack at 325 ish until crispy and done...
 
The only benefit to smoking/cooking to 150° is, you can eat it with no further cooking, like baked Ham or Kielbasa. It is OK for a slice or two standing in front of the refer at 2AM...But a Bacon Sandwich? I want nearly crisp. I too, Cold Smoke then Bake to the desired doneness. Nothing better with Eggs and a stack of Pancakes!...JJ
 
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