Author Topic: Bacon Cold Smoked: Do I Need to Cook Any Further Before Frying?  (Read 178 times)

Offline punchlock

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I have cured some pork bellies. With the cold weather here in Ontario, I was able to cold smoke them. My question is this; if cold smoked, is there any reason I could not just slice package and fry, as per store bough bacon? The recipe I am using calls for a cooking session which would bring the bacon to an internal temperature of 150-155.

Any down side? I don’t see a food safety issue…
Thanks in advance, Al.

Offline cathouse willy

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Re: Bacon Cold Smoked: Do I Need to Cook Any Further Before Frying?
« Reply #1 on: January 07, 2019, 09:25:13 pm »
As long as you handle the bacon as raw and cook it before eating you should be fine.

Offline Habanero Smoker

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Re: Bacon Cold Smoked: Do I Need to Cook Any Further Before Frying?
« Reply #2 on: January 08, 2019, 01:41:43 am »
The only downside I see is if you used a lot of sugar during the curing process. If you used a lot of sugar, bringing the slab up to 140°F - 145°F (latest USDA temperature for pork) you don't have to fry it that long to get it crisp. If fried at a higher temperature it will usually burn. If it is "sugary" fry it at a low temperature, or bake the slices in the over at 350°F.
« Last Edit: January 08, 2019, 01:43:28 am by Habanero Smoker »


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Offline punchlock

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Re: Bacon Cold Smoked: Do I Need to Cook Any Further Before Frying?
« Reply #3 on: January 08, 2019, 03:24:35 pm »
Thank you both, this has been helpful.