Smoking bacon

[james jesse]

has anyone cured bacon then smoked it till it was cooked fully around 195 . Not at the temp of 150. I can't find anything on that search ?

 

[SmokinAl]

Welcome to SMF!

Pork is fully cooked at 145, why would you want to cook it to 195. All the fat is going to melt out.

Personally I cold smoke my bacon, I think the flavor & texture is better.

Al

 

[Bearcarver]

Like Al said, 145° is safely cooked Pork.

And many cold smoke Bacon, like Al does, and make great Bacon.

I prefer using Smoker Temps of 100° to 130° for about 10 hours, and everybody who tries it loves it.

There are a few who take their Bacon to 145° and 150°, which is fine, but I never heard of anyone going to an IT of 195°, or anywhere close.

I take my Buckboard Bacon & my Canadian Bacon to an IT of 145°, but not my Belly Bacon.

Bear

 

[SmokyMose]

If you're going to cook it, then why cure it? After the cure I smoke at less than 100F for 4 to 6 hours (we don't like all that much smoke on bacon).

Maybe the reason you're not finding anything on your search is because no one does it...

 

[lemans]

My first attempt at bacon I cold smoked it ( under 90 degrees) with cherry pellets for 3 hours.. it came out awesome

 

[gary s]

Good answers above

Gary