Author Topic: Bacon Question  (Read 289 times)

Offline DADAKOTA

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Bacon Question
« on: December 13, 2017, 11:37:09 am »
Cured some belly and put it into the smoker at 120-140 for 3-4 hours.  Trying to get it to 150 IT.  Popped it into the oven at 160 and I still haven't reached IT after 2 hours.  Noticing a little fat rendering.  How high an oven temp do you recommend to get this bacon to the 150 IT?  I really don't want to cook it.  Since I'm going to fry the bacon (like you would store bought) before eating do I need to get it to 150 IT?

Offline Habanero Smoker

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Re: Bacon Question
« Reply #1 on: December 13, 2017, 01:01:06 pm »
The new USDA safe temperature for pork is now 145°F. So you can pull it out of the oven when it hit 145°F. I only bring my bacon up to an internal temperature of 140°F. If you are always going to fry the bacon, you can leave it uncooked, or bring it up to 132°F.

Most kitchen ovens will not hold at 160°F, and the actual oven temperature is probably higher. The first link below is ThermoWorks video on How to Calibrate Your Oven. The second is a link to their blog. This will give you a better idea of the actual oven temperature and it's swings.

How to Calibrate Your Oven -Video

How to Calibrate Your Oven - Blog


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  ::)

Offline DADAKOTA

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Re: Bacon Question
« Reply #2 on: December 13, 2017, 02:17:47 pm »
Thaks for the reply.  I was concerned as I was getting a little rendering going on.  I'll check out your links.  If I am always frying it I can pull it after the smoke phase regardless of temp?

Offline Habanero Smoker

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Re: Bacon Question
« Reply #3 on: December 14, 2017, 01:50:48 am »
Yes! There are many that only cold smoke their bacon. Cold smoking will only bring the internal temperature of the bacon to less that 90°F.

If I'm making a sweet bacon (one that is cured with a lot of sweeteners; such as brown sugar, maple sugar, honey etc.), I will hot smoke it until it reaches an IT of 140°F - 145°F. The reason for this is I find that theses types of bacon burn too easily when frying - even when I'm using a low flame. If it is already fully cooked, you only have to cook the bacon for a short time, until it reaches your desired crispness.


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         don't
                   inhale.
  ::)

Offline CoreyMac

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Re: Bacon Question
« Reply #4 on: December 14, 2017, 12:39:44 pm »
X2 on cold smoking bacon. I cure mine and cold smoke for 3 hrs. Just have to fry it before eating. Actually its an easier method than cooking it in your smoker IMHO.

Corey

Offline DADAKOTA

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Re: Bacon Question
« Reply #5 on: December 15, 2017, 06:38:35 am »
thanks.