Anywhere in that range is fine. I prefer a cold smoke but living in Louisiana I have to admit I have gotten my smoke temps over the 100 degree mark and didn't have a problem. As long as you stay below the fat rendering temps you are fine.
Some members like to take the bacon to higher temps and kind of precook it but as far as just smoking it and adding that smoke flavor the cooler temps do just fine,
Right around a tablespoon of each..sometimes more..never less..Craig,
I'm very interested in making bacon for the first time.
My search on bacon brought me to your older thread. I have a couple questions.
When you prepare the brine, about how much ground pepper corns and granulated garlic do you add? I know its to taste, but I have not clue as to where to start on the amount of seasoning. I don't care for pepper hot, but like a good pepper flavor in bacon.
Is there a way to tell by looking if the cure has gotten to the center of the belly, or is it just a time factor?
Once out of the brine, how long do you keep it in the frig. before smoking?
Thank you for your time,
Wes
Is this true then?The reason they take it to 150` IT Is so they can just cut a chunk off and eat it without frying it... It's fully cooked at 150`IT
IF I AM WRONG ON THIS SOMEBODY PLEASE CORRECT ME
Yes.... Since bacon is in the "whole muscle" category, versus "comminuted" meat category, 150 deg F is adequate for safe consumption...Is this true then?The reason they take it to 150` IT Is so they can just cut a chunk off and eat it without frying it... It's fully cooked at 150`IT
IF I AM WRONG ON THIS SOMEBODY PLEASE CORRECT ME
The reason they take it to 150` IT Is so they can just cut a chunk off and eat it without frying it... It's fully cooked at 150`IT
IF I AM WRONG ON THIS SOMEBODY PLEASE CORRECT ME
I guess it is..but I dont know anyone who has..Is this true then?
I wouldn't do it either.... I have tried it, but it don't taste like bacon to me.... I like my bacon a little crispy with the fat cooked pretty good....I guess it is..but I dont know anyone who has..
Wouldnt do it myself either..
Craig
Yup!! Me too!!!I wouldn't do it either.... I have tried it, but it don't taste like bacon to me.... I like my bacon a little crispy with the fat cooked pretty good....