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.
Perfect! Thank you for clarifying.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.
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.
And likeThank you! This is the type of information that should be "standard" for both hot and cold versions!
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.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...
. 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
kilo charlie
I hot smoke to 145 ish . This is Buckboard bacon , but same idea .
After hot smoking to 145
View attachment 502130
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
Thank you!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.