tough bacon from side

Bacon is always best cold smoked (at less than 80 degrees).
There are other things that can make bacon tough.
How did you cure it?


~Martin

Like Diggy said it is best to cold smoke bacon after properly curing it.  You can dry cure or use a cure/brine but it must be cured to cold smoke.   When cold smoking we look for color change on the bacon.  I like a nice Mahogany color.  The key is keeping the smoker temperature below the temp that the bacon fat renders and makes a big mess in your smoker.  When the weather is decent and the smoke house isn't getting too hot I'll go as long as 48 hours with no problem

There is a dry cure calculator and brine recipes in the Articles section of the forum.  You can also just ask and we will do our best to keep you going in the right direction!!