OK, this smoking bacon thing is all new to me and I have some confusion/questions...
I have read and watched some videos where the length of time varies so much that other than smoke intensity, where should I be concerned with having the bacon in the smoker to too long and making people sick
My understanding (am I wrong?) is that you cure meat to enable the meat from spoiling and do not to need to abide by the under 40*-over 140* rule.
There are many opinion that say only smoke for 3-4 hours, return to the fridge to cool down, and repeat as needed/wanted for more flavor
Others say(or insinuate) 4-8 hours or longer is safe since it's cured
Then there is the "hot" smoke at 200* and it takes less than 4 hours to bring the bacon to 145*, perfect for the 40*-140* rule.
Ideally, I would like a long smoke to get that intense flavor and then finish with a hot smoke to 145*. I just don't want to make people sick/dead, me included. My idea is to mimic the double smoke bacon you find in Germany/Europe that I feel in love with from Matterns Deli in Orange, Ca. and their Hungarian bacon(garlic and paprika coated) is my next goal...
If there is a thread or link to a better explanation, I would appreciate that or you can educated me here in this thread where I'm right/wrong.
Thanks in advance, Brian
BTW, my first cure is a wet brine from High Mountain BBB mix on boneless country style pork "ribs" I chose this for a cheap test run.
-Brian
I have read and watched some videos where the length of time varies so much that other than smoke intensity, where should I be concerned with having the bacon in the smoker to too long and making people sick
My understanding (am I wrong?) is that you cure meat to enable the meat from spoiling and do not to need to abide by the under 40*-over 140* rule.
There are many opinion that say only smoke for 3-4 hours, return to the fridge to cool down, and repeat as needed/wanted for more flavor
Others say(or insinuate) 4-8 hours or longer is safe since it's cured
Then there is the "hot" smoke at 200* and it takes less than 4 hours to bring the bacon to 145*, perfect for the 40*-140* rule.
Ideally, I would like a long smoke to get that intense flavor and then finish with a hot smoke to 145*. I just don't want to make people sick/dead, me included. My idea is to mimic the double smoke bacon you find in Germany/Europe that I feel in love with from Matterns Deli in Orange, Ca. and their Hungarian bacon(garlic and paprika coated) is my next goal...
If there is a thread or link to a better explanation, I would appreciate that or you can educated me here in this thread where I'm right/wrong.
Thanks in advance, Brian
BTW, my first cure is a wet brine from High Mountain BBB mix on boneless country style pork "ribs" I chose this for a cheap test run.
-Brian