"Cooking" Bacon Versus Just Smoked

Discussion in 'Smoking Bacon' started by disco, May 21, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    It is spring at Passing Wind Estates here in the Rockies. The Crabapple is blooming so it must be time for bacon.



    I have read several recipes for bacon that suggest you take it to an internal temperature of from 140 F to 160 F and others that just smoke it for a few hours and then store it. I decided to try the cure I usually use on back (Canadian) bacon but then cold smoke it for 2 hours and then 2 to 3 hours at 150 F and then slice and freeze it. Here is the finished result just sliced, in the frying pan and the potatoes that went with it.




    The verdict: The texture might be marginally better with this batch than cooking it but any difference was small. IMO, there just isn't that much difference between the two methods for back (Canadian) bacon. I haven't tried side bacon at all yet as it is difficult to get a belly here but some day.
     
  2. i fully cook my BBB while i smoke, IT of 145. i like lots of smoke also.

    happy smoken.

    David
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    After this experiment, I will likely do the same. The results were so close that I prefer the health safety of smoking it until done. On the other hand, I have learned I prefer lighter smoke on my bacon. A chaque son gout!
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Exactly what I do with my BBB & CB.

    Then I just warm it a bit when comes time to eat it.

    My Belly Bacon is different. I like to warm smoke it (not hot & not cold), and remove it when I have nice dark color---usually between 110 & 128 degrees IT.

    Warm smoking only takes 8 to 12 hours to get nice & dark & real smoky tasting.

    Bear
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the advice. If I can ever find a belly that doesn't require a second mortgage, I will try that.
     
  6. i do my belly cold smoke for 40+ hours. anyting above 40deg and under 80 deg. i cold smoke for 1 AMNPS then in the fridge for the day. back to the smoke at night for a AMNPS and so on.

    i always use POP'S cure



    happy smoken.

    Daivid
     
  7. oh. i left out. skin it first. it takes cure better and takes smoke a lot better. then do pork rind pellets with the skin.







     sorry didn't mean to [​IMG]

    David
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Absolutely!! [​IMG]

    Bear
     

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