Tough Bacon

Discussion in 'Bacon' started by stewmaker, Mar 23, 2015.

  1. stewmaker

    stewmaker Newbie

    I have made and smoked a lot of good bacon. My problem is the end product always seems to be a little tough.(chewy) Any suggestions would be appreciated.
     
  2. I would start with if you're slicing against or with the grain of the meat. Then I'd look at cooking method. Care to elaborate on these?
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    The only time I get any "Chewy" Bacon is if it is very lean, like BBB.

    I slice it in all directions, and never noticed a difference.

    How high temp are you smoking it to. If you're cooking it twice, that could do it.

    Bear
     
  4. stewmaker

    stewmaker Newbie

    I always slice cross grain. I brine for 7 days---smoke less than 200 dg. Internal temp of minimum 150 dg.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK----If you smoke it to 150° IT, and then Fry it before eating it, you are cooking it twice. This will toughen it up some.

    Since you Smoked it to 150° IT, try just warming it a bit in the frying pan. This is what I do with my BBB and CB. It's already been to 150°, so it would be safe to eat cold.

    Bear
     
  6. dave17a

    dave17a Smoking Fanatic

    Gonna slice next bacon bout 1/8 inch or so. BLT season coming up. Slicing too thick can be tuff.[​IMG]
     

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