Maple Bacon Pictorial

[Milehi]

I am going to try this soon....looks awesome.

I have one question, when you start with a 5lb belly what is the finish product weight?  For example if you start with 5 lbs of meat for jerky you get 2-2.5 lbs finish weight.

thanks,

I just finished some belly bacon & here are the weights I got.
Precured belly 8lbs 3oz.
Finished bacon 7lbs 7.6oz.

So no, you are not losing nearly the 40% - 50% in weight that you would with jerky or fish.

[dproft]

I changed my shirt twice reading this thread.  I think I've found my new home.  If I make all the stuff I'd like to, I think I may have to find Jenny Craig!  I JUST ate and I'm hungry again.  Guess I'll have to put bacon on my list of "to do's".

[Brisket Lover]

Great thread here, I want to make bacon and pulled pork over the next week and this is going to help.

[monty]

thanks for posting this Tenpoint5. your pictorials haven't steered me wrong yet so i gave this a shot!

question for anyone out there reading...

what IT should i smoke to in the following scenarios:

1) safe IT to cook to if i plan on pan frying this for breakfast afterwards
2) safe IT to cook to if i want something like "double smoked bacon" (ie a bacon that can be eaten without ANY further cooking, frying, etc).

thanks!

-monty

[Habanero Smoker]

There are generally two internal temperatures that are used to smoke belly bacon. If you want to bacon raw, the recommended temperature is 137°F - 139°F. For fully cooked smoked bacon it is generally 150°F - 152°F.

For double smoked bacon bring the internal temperature up to 150°F - 155°F. I've haven't made double smoked bacon, but have made triple smoked:
Triple Smoked Bacon

[monty]

thanks Habs. much appreciated.