Is my bacon ruined

workonit1984

Newbie

Original poster

Jun 26, 2017

3

10

Bakersfield CA

• Jul 6, 2017

• #1

I cured a skinned pork belly for a week in Prague powder #1 and granulated sugar, let my pork belly form a pelicle for a day in fridge. I smoked it a 200f all night from around 9pm to 8am woke up in the morning and fire was out in my wsm... Do you guys think it's ok to eat? The color looks good, it smells good? I read a lot and when in doubt throw it out... don't want to get sick over $37 dollars of bacon

 

shyzabrau

Smoking Fanatic

Mar 29, 2017

803

168

Troutville, Virginia

• Jul 6, 2017

• #2

A lot of people cold smoke their bacon after curing it. I'm sure you're fine.

What was the IT when you woke up?

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jul 6, 2017

• #3

Assuming you used the proper amount of cure (posting your full recipe and process is best when asking questions like this) you should be fine.

200 degree pit temp in my opinion is to high for smoking bacon. Anything above 180 and you start rendering the fat.

I cold smoke all of my bacon as I prefer the texture and flavor.

 

workonit1984

Newbie

Original poster

Thread starter

Jun 26, 2017

3

10

Bakersfield CA

• Jul 6, 2017

• #4

The it was 87f

 

SmokinAl

SMF Hall of Fame Pitmaster

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★ Lifetime Premier ★

Jun 22, 2009

51,389

12,227

Central Florida (Sebring)

• Jul 7, 2017

• #5

Your fine, but as Case said 200 is awful high for smoking bacon.

Al

 

myownidaho

Master of the Pit

SMF Premier Member

Nov 27, 2016

1,901

680

Southwest Idaho

• Jul 7, 2017

• #6

When hot smoking, you only want an internal temp of about 150. At 200, that takes me about four hours.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jul 7, 2017

• #7

Like Case said, it would be nice to know more info, but I would suspect there isn't a problem there, since it was cured & being smoked.

As for the 200° Smoker temp, since you were "Hot Smoking" that's a little high, but not a big deal.

I never hot smoked Belly Bacon, but when I do CB & BBB, I start out with low temps, and bump it up throughout the day, sometimes finishing with a Smoker temp of 180° or 190°.  Works out fine.

Bear