Bad batch - What to do?

[Smokin' in Tokyo]

Hi All, first post here.

I just fried up a slice from the first belly that hit 145f. It did not get crispy(very chewy despite thinness) and burned at the lowest setting my fry pan would go. Just this morning I fried up some store bought(leftovers from a camping trip, I didn't buy it), and it was perfect.

I don't recall the proportions, but I always use a digital gram scale( I bake, slightly more successfully), and I smoked it (in the masterbuilt smoker) at 175f until 145f IT. I assume two things might have gone awry, 1) too much sugar, 2) I didn't soak after the dry brine. I had them in for almost 10 days, then washed very thoroughly before resting uncovered for 2 days in the fridge. I'll try some of the more modest sugar ratios for the next batch, and will definitely try to soak it for a few hours next time.

BUT, I still have like 6 lbs of smoked pork belly coming off the smoker soon, and I need to figure out what to do with it all. Any suggestions?

Thanks,
Ted

 

[chef jimmyj]

Welcome to SMF Ted...
Sugar is your culprit. While Sugar is fine for Ham or Canadian Bacon, quick cook breakfast meats, it will burn when trying to make long cook high heat crisp Belly Bacon. I learned the hard way, to leave Sugar out. Though I never experimented with various small amounts to see if I could get a good result. Others may be able to help here.
You can Bake your Bacon strips a 275°F until crisp, as Sugar starts to caramelize and then burn at 320°. For Breakfast my daughters and I prefer lightly browned Chewy Bacon, like a fattier Fried Ham. My Wife likes crackling Crisp Sliced Bacon, but she is fine with chewy Bacon IN other dishes. There are lots of Recipes with Bacon, that doesn't require it be Crisp. Bacon Baked Beans, Belly Bacon Burnt Ends, Americanized Fettuccine Carbonara, Roasted Belly Bacon, Sliced Thick, to name a few.
Unfortunately, if you or you family dislikes Fatty Meats or Fat that is not Crisp, the Low and Slow Oven for 30 to 45 minutes is your only option.
You could always Sell it to Me, at a good Price. I am currently out of Bacon...JJ

 

[Smokin' in Tokyo]

Welcome to SMF Ted...
Sugar is your culprit. While Sugar is fine for Ham or Canadian Bacon, quick cook breakfast meats, it will burn when trying to make long cook high heat crisp Belly Bacon. I learned the hard way, to leave Sugar out. Though I never experimented with various small amounts to see if I could get a good result. Others may be able to help here.
You can Bake your Bacon strips a 275°F until crisp, as Sugar starts to caramelize and then burn at 320°. For Breakfast my daughters and I prefer lightly browned Chewy Bacon, like a fattier Fried Ham. My Wife likes crackling Crisp Sliced Bacon, but she is fine with chewy Bacon IN other dishes. There are lots of Recipes with Bacon, that doesn't require it be Crisp. Bacon Baked Beans, Belly Bacon Burnt Ends, Americanized Fettuccine Carbonara, Roasted Belly Bacon, Sliced Thick, to name a few.
Unfortunately, if you or you family dislikes Fatty Meats or Fat that is not Crisp, the Low and Slow Oven for 30 to 45 minutes is your only option.
You could always Sell it to Me, at a good Price. I am currently out of Bacon...JJ

Yeah, I'll try either far less or no sugar next time... I think it's my third batch that turned out like this. I learn hard.

Quick update, after soaking the SMOKED bacon in water for 60 min or so, it DID get quite a bit of sugar (and salt) out of it. I was able to bake it at 320 or so with acceptable levels of charred sugar. I tried side by side with un-soaked, which turned out almost inedible.

I'm soaking the whole batch and will take your advice to oven them at 275. I've just restarted keto, so I'll brave through.

I may make a big batch of bigos to hasten the process so I can get to my next batch sooner.

Many thanks!

 

[chef jimmyj]

BIGOS is a Great dish to use Bacon. I don't know why I didn't think of it...I'm POLISH!
Brazilian Feijoada, mixed meat and Black Bean Stew, is a great choice as well.
I've seen TANMEN RAMEN made with Smoked Bacon that looked really good!
I'm happy to hear soaking is helping...JJ