Pork Belly Bacon IT?

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kilo charlie

Master of the Pit
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Sep 25, 2017
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Iowa
Hate asking this but there's just so much conflicting information on this subject.

What's the consensus on the IT for pork belly bacon when smoking it?

Yes I know this is going to result in a bunch of different answers but I for one want to KNOW.
 
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It can safely be smoked cold and sliced and left raw when using cure #1 properly. It is supposed to then be cooked to safe internal IT before eating.

Some people choose to "hot smoke" and prefer to cook their bacon so that it is safe to nibble on before frying in a pan.

Two different approaches. Neither are wrong nor conflicting.
 
It can safely be smoked cold and sliced and left raw when using cure #1 properly. It is supposed to then be cooked to safe internal IT before eating.

Some people choose to "hot smoke" and prefer to cook their bacon so that it is safe to nibble on before frying in a pan.

And what would that IT be when hot smoking?
 
The USDA guidelines set the minimum guidelines. The recommended safe cooking temperature for whole cuts of pork was lowered from 160 ºF to 145 ºF.
You can still "hot smoke" to a lower IT temp than than 145 but then requires fully cooking again later.
 
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The USDA guidelines set the minimum guidelines. The recommended safe cooking temperature for whole cuts of pork was lowered from 160 ºF to 145 ºF.
You can still "hot smoke" to a lower IT temp than than 145 but then requires fully cooking again later.
Perfect! Thank you for clarifying.
 
For my 2X or 3X cold smoked bacon in the fall and winter the internal might only get to 45°. When I hot smoke bacon I'll take it to 125°ish, knowing it still requires cooking.

Thank you! This is the type of information that should be "standard" for both hot and cold versions!
 
I smoke all my bacon to 145* IT. The reason I do this is:
1) The meat is safe.
2) I get much less black granules or burning in the pan when frying. This is important with sugars.
3) The bacon isn’t “cooked” as much as it is pasteurized, this makes it safe.
 
Thank you all for your answers and reasons!

Perhaps one of the powers that be could make a sticky thread in Bacon that provides the guidelines for 145F for warm/hot smoking and the cold smoking "guidelines"?

That way the next guy that comes along can find the answers right quick??
 
I've never considered the IT smoking. After curing I cold smoke it for a few hours, chill, slice and vac-seal.
It's going to get cooked somehow before eating...
If you like sweet bacon, the low pre cook of 145* helps to stop burning in the pan. At 145* the bacon still looks raw in apperance but needs less time to crisp up in the heat, thus less black or burn. Just so you know.
 
Dry cured, cold smoked bacon is the way to go IMHO. The temp of the bacon never gets above 90 degrees. I think it has a better taste & texture done this way. But some guys feel it’s safer to take it to 145. I have tried it that way & don’t like it as well. I’m going to fry it either way, so why cook it twice?
But again that’s just my opinion, any way you cook or prepare bacon is going to be better than store bought.
Al
 
. At 145* the bacon still looks raw in apperance but needs less time to crisp up in the heat, thus less black or burn. Just so you know.
kilo charlie kilo charlie
I hot smoke to 145 ish . This is Buckboard bacon , but same idea .
After hot smoking to 145
20180611_093846.jpg
 
Dry cured, cold smoked bacon is the way to go IMHO. The temp of the bacon never gets above 90 degrees. I think it has a better taste & texture done this way. But some guys feel it’s safer to take it to 145. I have tried it that way & don’t like it as well. I’m going to fry it either way, so why cook it twice?
But again that’s just my opinion, any way you cook or prepare bacon is going to be better than store bought.
Al

Thank you Al!
 
I Split the Difference---I don't Hot Smoke or Cold Smoke.
I Warm Smoke until I get Great Color & Flavor.
I usually Smoked for about 10 Hours (A Full AMNPS).
I never cared what the IT is, but it was usually between 110° and 120°, and I used a Smoker Temp of between 110° and 130°, and never let it spike as high as 140°.
140° is where it would "actually" start to Render.
This Bacon would have to be cooked before eating.
Step by Step-----Bacon (Extra Smoky)


Bear
 
I Split the Difference---I don't Hot Smoke or Cold Smoke.
I Warm Smoke until I get Great Color & Flavor.
I usually Smoked for about 10 Hours (A Full AMNPS).
I never cared what the IT is, but it was usually between 110° and 120°, and I used a Smoker Temp of between 110° and 130°, and never let it spike as high as 140°.
140° is where it would "actually" start to Render.
This Bacon would have to be cooked before eating.
Step by Step-----Bacon (Extra Smoky)


Bear

Thanks Bear!
 
Bearcarver's technique is the one I've been using for years. Heck, I was going to post it, but he beat me to it by a few minutes. I've done both cold and hot, but I like his method the best. It's the best of both worlds.
 
Bearcarver's technique is the one I've been using for years. Heck, I was going to post it, but he beat me to it by a few minutes. I've done both cold and hot, but I like his method the best. It's the best of both worlds.
Thank you!
 
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