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Bacon Cooking Question

post #1 of 6
Thread Starter 

I've never smoked bacon, and want to give it a try. I have done a little reading on it, and keep coming across curing it first. Is this step necessary? Does it just add flavor? Add texture? I was thinking that if I got the internal temp to around 150, then I could slice it, vacuum seal it, and freeze it. If I skip this step, what kind of problems will I run into?

post #2 of 6

If you want bacon as you know it. Yes you have to cure it first.

Happy smoken.

David

post #3 of 6
Thread Starter 
OK. What's the difference? Taste? Smell? Texture? All of the above? Lol.

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post #4 of 6

I would say all of the above.

 

When you cure meat it has a differant taste, smell and texture.

 

Cured meat will last longer.

post #5 of 6
Quote:
Originally Posted by noXcuse View Post

OK. What's the difference? Taste? Smell? Texture? All of the above? Lol.

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All of the above......It will be smoked belly not bacon.

David

post #6 of 6

When you smoke any meat for an extended period at low temps, you are inviting botulism....   cure #1 (sodium nitrite mixed with salt) prevents botulism......   

 I have done a little reading on it, and keep coming across curing it first. Is this step necessary? 

 

You need to do a lot more reading....  curing food can be a life altering experience...  shortening your life is one result....

 

Dave 

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