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Tough Bacon

post #1 of 6
Thread Starter 

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.

post #2 of 6

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?

post #3 of 6

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

post #4 of 6
Thread Starter 

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

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

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

 

 

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

post #6 of 6


Gonna slice next bacon bout 1/8 inch or so. BLT season coming up. Slicing too thick can be tuff.:icon_rolleyes:

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