Second bacon batch

[slavikborisov]

Local store I get my meat from started selling pork bellies at a good price compared to so many places so I bought 3 and doing the dry rub I tried the first round about 2 years ago
1.5% salt .75% sugar .25% cure 1 I also added some SE and california ham spice at .1% waiting roughly 12-14 days then smoking!! First time I smoked to 145 internal …like to hear everyone else’s thought does everyone smoke to cooked temp or stop at a certain internal temp since it is bacon and usually does get cooked anyway?

 

[Culinary Otter]

I've always stopped at a cooked temp of around 63C/145F.

 

[SmokinEdge]

For me it’s time and temp. Meaning that I’ll take it to 145 if it goes long enough. The color is what I really shoot for. If the color is good at 4 hours and 130-135* I just pull it and cool it. If at 3-4 hours the color isn’t there yet I push them towards 5 hours but seldom go beyond 5 hours regardless.

 

[slavikborisov]

For me it’s time and temp. Meaning that I’ll take it to 145 if it goes long enough. The color is what I really shoot for. If the color is good at 4 hours and 130-135* I just pull it and cool it. If at 3-4 hours the color isn’t there yet I push them towards 5 hours but seldom go beyond 5 hours regardless.

sounds good thanks!

 

[Dustin Dorsey]

I shoot for 145 but I've had them not want to go too much higher than 135. The last batch I did this weekend I pulled at around 138, but looking at the time/temp table, they were technically pasteurized at that point because they sat at that temp so long well over 30 minutes. They had been on the smoker 6 or 7 hours. Technically you can just cold smoke them too though if they are cured. I went about 5 hours cooking at a pit temp of 150 and then bumped it up to 180.

 

[slavikborisov]

Fabricated a few bacon hangers for this project !

 

[slavikborisov]

Bacon in the smoker I finally get to try out my sable cold smoke generator as well for extra flavor … got the pellet hopper set at 160 and throwing extra smoke at it with the generator from Smoking it… added course black pepper to one of the bellies … see you in a couple hours

 

[SmokinEdge]

I really like my Sable generator. What flavor you running?

 

[KBFlyer]

I shoot for 135-140F
I find doing the lower temps the bacon does not burn as bad when cooking. Most recipes hold a lot of sugar that tends to burn your bacon when cooking so low and slow even for cooking the bacon is recommended.

 

[slavikborisov]

All cut up and getting ready for vac sealing test taste this morning was excellent!

 

[KBFlyer]

LOve my big Hobart slicer for slicing bacon but what a pain to clean. LOL

 

[02ebz06]

Well done.

 

[SmokinEdge]

Looks like a fine job to me and another great example of SE working well with dry rubs.

 

[mneeley490]

I guess I'm different. Since pork fat begins to render at 135°, when warm smoking all day, I usually stop at 128° IT or so. I use Bearcarver's temp & time index.

 

[KBFlyer]

I guess I'm different. Since pork fat begins to render at 135°, when warm smoking all day, I usually stop at 128° IT or so. I use Bearcarver's temp & time index.

No you are not different, I have been using 128*F for years.

 

[slavikborisov]

LOve my big Hobart slicer for slicing bacon but what a pain to clean. LOL

really? I find it very easy to clean? everything comes right off and some hot water and soap on the stainless parts and its cleaned right up.. i guess the gap between the blade and guard is tight but i just feed and a small wet wash towel to get the junk and another one soaked in food grade sanitizer other than that its pretty painless in my opinion

 

[KBFlyer]

No you are not different, I have been using 128*F for years.

Ya parts come off but still you need to take it all apart to get it all. Unless you have a big sink its a pain. Had mine for years and years so I guess I am just venting on my old Hobart ....poor thing. I guess I should go give it a hug

 

[GatorAGR]

Dang that looks awesome. I'm getting ready to smoke my first sausage this weekend and now I'm already looking ahead to doing bacon!

 

[slavikborisov]

Ya parts come off but still you need to take it all apart to get it all. Unless you have a big sink its a pain. Had mine for years and years so I guess I am just venting on my old Hobart ....poor thing. I guess I should go give it a hug View attachment 690838

key word big sink .. yes i feel your pain used to wash in the bathtub... i got a big 3 bay sink last year made life so much easier

 

[JLeonard]

Great looking bacon!


Jim