Ref; Am I crazy..

[TomKnollRFV]

So I am going to smoke the bacon Wednesday..which is just later from this post. <Darn you Insomnia and ideas!>

I was thinking of putting a thing of cornbread under it..just let all that bacon drippings fall on it. I'm not sure if this is a good or bad idea though.

Think to much fat will fall into the corn bread? There's one thing for it to flavour it, another to just soak it.

 

[gmc2003]

Although I like the idea, I don't think it will work the way you want. So my vote is for crazy.:)

Chris

 

[SmokinAl]

The last thing you want your bacon to do is render a bunch of fat. That is where all the flavor is.
That is why most of us cold smoke our bacon.
Al

 

[AllAces]

Bacon fat
A gift from the gods

 

[oldsmokerdude]

I'm with Al. If I'm smoking at high enough temp for the fat to render I would rethink my approach.

That said, from a baker's perspective, a little fat in the cornbread would be okay if it were introduced immediately upon putting the batter in the smoker. Too much and your corn bread progresses from corn bread to corn pudding to corn mush to corn mess. And you definitely wouldn't want grease dripping after the corn bread has formed a crust on top.

 

[Bearcarver]

Best to keep your Smoker Temp below 135°, so you don't render any fat.
Unless you want to make your Bacon to be able to eat without cooking.
That's Great too---Pops does that with his Bacon, and I do it with my BBB and my CB.
Save your Bacon for eating with your Cornbread later.
Personally I like a lot of Butter on my Cornbread better than Bacon Drippings. But that might be just me.

Just my 2 Piasters,
Bear

 

[HalfSmoked]

You got the answers you need. I don't think your corn bread would get done either.

Warren

 

[TomKnollRFV]

I should clarify this is back bacon :)

I'm doing Disco's recipes where you hot smoke to 140f.

I think maybe I'll put a skillet of cornbread under the fatty I do later today. The smoker will be much hotter then..be nice to have a cornbread and fatty..

Best to keep your Smoker Temp below 135°, so you don't render any fat.
Unless you want to make your Bacon to be able to eat without cooking.
That's Great too---Pops does that with his Bacon, and I do it with my BBB and my CB.
Save your Bacon for eating with your Cornbread later.
Personally I like a lot of Butter on my Cornbread better than Bacon Drippings. But that might be just me.

Just my 2 Piasters,
Bear

I actually never stopped to wonder if all Back bacon/UK Rashers were pre cooked or not. Though Disco's directions only bring it to 140f, so it's still gotta be fried further!

I guess guys we'll find out if I do it with the fatty how it turns out. I just wanted to impart some of that pork goodness into it. <I'm not even sure 250f will cook the cornbread, though I reckon it oughta!>

 

[ristau5741]

cold smoke that bacon, cut off a few slices, and fry it up in a cast iron skillet, then make your corn bread in that skillet.
crumble up the bacon and stir into your batter before baking in the skillet, maybe add some cheddar cheese to the batter too, bacon and cheese cornbread YUM!!!!

 

[Bearcarver]

I should clarify this is back bacon :)

I'm doing Disco's recipes where you hot smoke to 140f.

I think maybe I'll put a skillet of cornbread under the fatty I do later today. The smoker will be much hotter then..be nice to have a cornbread and fatty..


I actually never stopped to wonder if all Back bacon/UK Rashers were pre cooked or not. Though Disco's directions only bring it to 140f, so it's still gotta be fried further!

I guess guys we'll find out if I do it with the fatty how it turns out. I just wanted to impart some of that pork goodness into it. <I'm not even sure 250f will cook the cornbread, though I reckon it oughta!>

Back Bacon???---In other words Canadian Bacon???
Then take it to 145°.
It's strange to go to 140° & have to finish it before you can safely eat it.
It's fine if you're gonna carry-over to 145° or more, but at low smoking Temps it won't carry-over 5°+.
Take it right to 145° & you can eat it cold, or warm it first. No fat to render on a Pork Loin.

Check My Canadian Bacon Step by Step:
*New------Canadian Bacon

Bear

 

[TomKnollRFV]

Back Bacon???---In other words Canadian Bacon???
Then take it to 145°.
It's strange to go to 140° & have to finish it before you can safely eat it.
Take it right to 145° & you can erat it cold, or warm it first. No fat to render on a Pork Loin.

Check My Canadian Bacon Step by Step:

Bear

I'm following disco's directions! I assume Pull at 140f and the cook over from heat will reach 145f.. I want to be able to make UK Style Rashers Bear ;) If you ever get a chance for proper back bacon like they got in the UK, you'll love it. Lower fat, more meat, similiar flavour profile!

 

[Bearcarver]

I'm following disco's directions! I assume Pull at 140f and the cook over from heat will reach 145f.. I want to be able to make UK Style Rashers Bear ;) If you ever get a chance for proper back bacon like they got in the UK, you'll love it. Lower fat, more meat, similiar flavour profile!

Depends on what Temp you're smoking at.
If you're going "Low & Slow" it won't carry over from 140° to 145°. Kill it at 140° and you're lucky if it gets to 142°.
As for Back Bacon vs Canadian Bacon---I like mine Smoked, so CB it is.

Bear

 

[HalfSmoked]

I'm with you Bear it's hard to beat Canadian Bacon.

Warren

 

[TomKnollRFV]

Well I ended up cooking it through to 145f any how Bear. I checked and it was at 138f IT...go back to check, it was 142f and by the time I put down news paper etc on the counter to put things on, it was at 144f so I think the carry over nailed it to 145f :)

But I still want to find the UK Cut! As I understand, it's the untrimmed loin+ a bit of the belly. Likely will need to visit a butcher <so there goes making it cheaper then just buying rashers from a butcher>.

I had some adult beverages last night, so I didn't do the Fatty <I regret the decision of taco bell for late dinner though. Ugh>. So I shall be doing that today <Also got rained on, and because of the timing, I couldn't cover my MES before going out to have said beverages, it was super hot yet. So it got rained on>. Fortunately I covered the control unit with my reliable plastic bowl! So I believe I'll do the cornbread under it, let it catch some drippings from it. I might actually dash rub over the fatty before I smoke it; not sure yet. I wouldn't mind some jerk flavour to it, just enough of that rub to heat things up is nice.