Author Topic: Bacon  (Read 6411 times)

Offline acords

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Bacon
« on: September 01, 2007, 06:37:18 am »
I've got a loin in curing.  TQ and maple sugar crystal since Monday.  I added some maple syrup a couple of days ago.  In the past I've smoked until completely cooked.  I wanted to just smoke it for 4 hours and then slice it and fry to finish the cooking process this time.  I'm not really attempting a cold smoke, but rather a warm smoke.  My goal was to take the loins to about 130.  Does anybody see any potential hazards.
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Offline Gizmo

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Re: Bacon
« Reply #1 on: September 01, 2007, 11:34:24 am »
One of the books I have on bacon recommended an IT of 138 deg which is what I take mine to when hot smoking.  Hot smoking being any temperature over 100 deg (under 100 deg is cold smoking).  I always fry to finish as well so I don't think the 130 deg would be a problem especially since cold smoking and frying aftwards is good stuff. 
« Last Edit: September 01, 2007, 03:34:25 pm by Gizmo »
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Offline Smudge

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Re: Bacon
« Reply #2 on: September 01, 2007, 02:11:18 pm »
This is an underutilized method IMO of the smoking process where one partially cooks the product, freezes, then fully cooks it prior to eating.

But when are you planning the smoke acords? Curing a thick loin fully with TQ will take more time than 5 days, won't it?

Offline Habanero Smoker

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Re: Bacon
« Reply #3 on: September 01, 2007, 02:22:48 pm »
When I cure hams, I partially smoke/cook to 128°F-130°F, before storing either in the refrigerator or freezer. Then finish them in the oven at a later date. I've never had a problem.


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Offline 3rensho

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Re: Bacon
« Reply #4 on: September 01, 2007, 10:33:45 pm »
I too take my bacon slabs to an IT of 128-130 as HS said.  Then overnight in the refer, slice, fry and enjoy.  Len Poli recommends 130 and I have some bacon cure that says 125-130. 

Tom
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Offline Habanero Smoker

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Re: Bacon
« Reply #5 on: September 02, 2007, 01:31:48 am »
Tom;

You are right. I also take my slab bacon to 127°F-130°F.


     I
         don't
                   inhale.
  ::)

Offline acords

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Re: Bacon
« Reply #6 on: September 02, 2007, 06:38:21 am »
Thanks  to all for the input, I'll post some photos.
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
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Offline acords

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Re: Bacon
« Reply #7 on: September 02, 2007, 11:08:14 am »
Smoked 4 hours no oven heat.  Took to 120 degrees.  Sitting in the sun, the smoke generator brought to cabinet temp to 145.





Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline Wildcat

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Re: Bacon
« Reply #8 on: September 02, 2007, 03:45:25 pm »
Looking good.  Where are the eggs and grits?
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Offline iceman

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Re: Bacon
« Reply #9 on: September 04, 2007, 09:32:56 am »
Now that's breakfast if I ever saw one! Wow acords. Nice looking bacon guy.

Offline Carter

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Re: Bacon
« Reply #10 on: September 04, 2007, 09:38:22 am »
That's some nice presentation Acords.

I'll have to add that to my every growing list of Bradley "to dos".

Carter

Offline acords

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Re: Bacon
« Reply #11 on: September 04, 2007, 09:39:37 am »
I may have forgotten to mention the adult beverages consumed during the smoke process.  It is a crucial element to success.  Do not leave this step out ;)
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline begolf25

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Re: Bacon
« Reply #12 on: September 04, 2007, 11:20:42 am »
Looks great!  This has been on my list of things to do for a long time. What wood did you use?  Bet that would also be good on some pizza with a little pineapple!

Offline acords

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Re: Bacon
« Reply #13 on: September 04, 2007, 11:29:25 am »
Maple, everything about this bacon is MAPLE.  I used maple sugar crystals and pure maple syrup.  It actually came out somewhat sweet. 
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline begolf25

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Re: Bacon
« Reply #14 on: September 06, 2007, 05:42:52 am »
Maple, everything about this bacon is MAPLE.  I used maple sugar crystals and pure maple syrup.  It actually came out somewhat sweet. 

I guess I probably should have figured that out on my own  ;D