Smoked bacon no cure on big chief smoker

Discussion in 'Smoking Bacon' started by zorkspork75, Nov 15, 2014.

  1. zorkspork75

    zorkspork75 Newbie

    Hi i picked up a pound and a half of uncured pork belly from my butcher today. Was wondering could i just put a normal dry rub on top let it sit for a few hours then toss it in my big chief till internal temp reaches 140°-150° let it sit slice then fry. Big chief runs at about 145-160° or do i have to use a cure or tender quick
     
  2. zorkspork75

    zorkspork75 Newbie

    Sorry for the double post. Don't know what happen
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You should use cure #1..... because..... meat in a low oxygen environment, like a smoker filled with smoke, can grow botulism...

    Your smoker will have the internal temp of the meat at ideal temps for that stuff to grow... Not too much of a reason to skip the cure #1 step...

    Also, you won't have bacon.... It will not have the taste or the pink color.... you will have smoked, seasoned pork...

    And at a smoker temp of 145-160, the meat will take about 24 hours to get to temp.... I have done beef sticks that are about 3/4" diameter and they take 24 hours at 150 ish degrees to get to 140....

    Thanks for asking that question..... Thumbs Up
     
    Last edited: Nov 15, 2014

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