is uncooked bacon a bad idea for stuffed burgers?

Discussion in 'Beef' started by ddigitalpimp, Jun 8, 2010.

  1. ddigitalpimp

    ddigitalpimp Smoke Blower

    i know bacon is usually never a bad idea for anything but... i had a package of ground beef that needed to be frozen so i made some stuffed burgers with cheddar and bacon and froze them for the weekend. 

    the more i think about it the more i think the bacon and cheese might get weird in the freezer and the bacon might not cook enough or the burgers will be dried out by the time the middle is up to temp.  i did burgers on the smoker once before but they were not stuffed and they were great.

    any reason why these burgers might not turn out good?
    Last edited: Jun 8, 2010
  2. flyhigh123

    flyhigh123 Smoke Blower

    i would cook it just to get that crunchy extra flavor... if u wanted the juice of the bacon, you could always fry it and then mix the bacon juice into the beef...
  3. abigail4476

    abigail4476 Jeff's Woman SMF Premier Member

    I agree--and I would precook the bacon to use for stuffing.  Otherwise, in order to get the bacon done and crunchy inside the burger, you'd have to overcook the burgers.  
  4. ddigitalpimp

    ddigitalpimp Smoke Blower

    i am OK with the bacon not being crunchy this time, as long as the bacon is cooked and edible.  ill cook them anyway and probe to make sure its up to temp before i pull them. 
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    So the bacon was uncooked when you stuffed the burgers?  I'm thinking that I would grill rather than smoke them just so that bacon doesn't thaw and ferment in the smoker. If the bacon was cooked before you stuffed the burgers then you're probably OK.
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hey Pimp, Your bacon is probably smoked already, I see no problem with stuffing the Bacon in the Cow patty.I too like soft bacon;but then I have no teeth[​IMG]

    So, smoke on Brotherd Digitalpimp[​IMG]  have fun and,
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I'm with most of the guys sorry folks (I just saw abili there)  here and say that I would cook the bacon. It might be smoked but I wouldn't feel right telling you that it would be ok and then you get sick or something. I do hold the big honor (to me atleast) of being OTBS and I feel it is my duty to lean on the side of caution. I just don't think that the smoker or grill will get hot enough inside the burger to cook the bacon fully and bacon need to be cooked for a while to get completely cooked.
  8. scubadoo97

    scubadoo97 Smoking Fanatic

    Bacon is cured and smoke so there is a low risk of getting sick.  The big problem is texture.  Flabby bacon would be a big turn off from a textural point of view.  At least to me.  Now grinding it into the meat before grilling?  Mmmmm, that could be interesting.
  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Being smoked and cured isn't gonna keep you from gettin sick. Getting the burger to an internal temp over 160 degrees will keep you from gettin sick. Doesn't sound very good to me...... but I like my bacon crispy and well done.
  10. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Cured or not raw pork needs to be at a safe temp to eat.

    If it was me I would precook it because I like crisp bacon.
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    As far as safe to eat if the internal temperature of the burger/bacon gets to 160 then it is safe and the bacon will be cooked. Now as for whether it tastes good thats kinda up to individual tastes the bacon won't be crispy but some people don't like it that way. Freezing it with the bacon and cheese in it will not hurt anything that I can think of.

    Just because bacon is cured and smoked does not mean its safe. I cure my bacon then smoke it and the bacon never gets over 100 degrees the entire time so it needs to be cooked before eating just as most bacon you buy at the store needs to be cooked before eating

    Smoke them and don't forget the Qview
  12. venture

    venture Smoking Guru OTBS Member

    I agree with all the safety advice given here.

    I would never eat raw or undercooked bacon.  If it has been smoked, that is just for flavor, not for preservation.  It is still raw pork if it is the common variety store pack.

    Read those packages carefully and you will note that some of those people are selling "smoke flavored" bacon.  This could mean anything from liquid smoke to "natural flavors" to "artificial flavors".  Please err on the side of safety.
  13. morkdach

    morkdach Master of the Pit OTBS Member

    I always fry it up if im going to stuff it and smoke or grill.

    if you wrap it no problem thats my 2¢
  14. tnbarbq

    tnbarbq Fire Starter

    I would cook the bacon first.  Other than safety concerns, I bet the bacon would be chewy.  Stuffed, smoked burgers are great though!
  15. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Yes, COOK THE BACON FIRST!!!   Then stuff it in the burgers with whatever else.
  16. ddigitalpimp

    ddigitalpimp Smoke Blower

    could you say that again... i didnt hear you that well.  [​IMG]

    i think i am just going to toss them and make new ones tonight and freeze them.  frozen burgers/steak is better than room temp meat cause it gets more time in the smoker correct?
  17. newflame

    newflame Meat Mopper

    mmm...I would say no, but that may just be an opinion, I never put frozen meat into a smoker.
  18. ddigitalpimp

    ddigitalpimp Smoke Blower

    i am 100% n00b at this point.  i read that here somewhere that frozen meat will get more time in the smoke.  makes sense to me.   anyone else care to kick in their .02c ?
  19. I would thaw them chop them up and make a smoked meatloaf out of them.That way you won't get a long piece of undercooked bacon being pulled out of the burger on the first bite

  20. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I have never gone from freezer to smoker I usually go from refrigerator to smoker.

    I would not throw the burgers you have already made up away. I would smoke them to an internal of 160 and give them a try. When I first saw this thread and everybody saying not to do it I thought maybe I was missing something as I thought it would be perfectly safe and I pm'ed a couple people including Tulsa Jeff and they said the same thing that I thought if you take them to 160 the bacon and the burger will be cooked and will be safe to eat. As many have said the taste may not be what your looking for but if you already have it made why not give it a try and find out for sure

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