Bacon Cooking Question

Discussion in 'Smoking Bacon' started by noxcuse, Aug 1, 2013.

  1. noxcuse

    noxcuse Newbie

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

    Happy smoken.

    David
     
  3. noxcuse

    noxcuse Newbie

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

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  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would say all of the above.

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

    Cured meat will last longer.
     
  5. All of the above......It will be smoked belly not bacon.

    David
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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......   

     I have done a little reading on it, and keep coming across curing it first. Is this step necessary? 

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

    Dave 
     

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