Bacon Texture

[BigJohnT]

I cured some bacon that when cooked had the texture of ham. Store bought is crispy but easy to chew when done. I had some craft bacon from Swiss Mo. that when cooked was like eating glass I mean crispy to the point it hurt to eat that.

So what makes bacon crispy or not?

John

[devo]

Most likely the sugar content.

[Habanero Smoker]

Besides sugar, also the thickness you are cutting it comes into play. Altough you can continue to fry bacon to the crispness you like, the thicker cuts of bacon generally have the texture you are describing.

[porterdriver]

I think that to get the kind of result you are looking for, you will need to a) make sure that you are slicing across the grain of the meat and b) probably invest in mid-price or better meat slicer (certainly not the cheap-o's that are out there). 

That way you can slice your bacon super-thin. 

I don't mind the 'ham' consistency but I also know that I have never had much (well, any, actually) success getting uniform thin slices manually; even with an electric knife.

But then maybe that's just me.

[BigJohnT]

These were all the same thickness so that idea is out... what about the cure, does that affect the crispness of bacon?

It's not like it is surface texture but the whole way through... so something has to be at play here.

Oh, and I have a good slicer :)

John

[Habanero Smoker]

The cure does slightly modify the protein structure, but not enough to make a difference in crispness when frying. As mention by Devo, the sugar content in your cure is a factor (adding more sugar will increase the crispness, but also the sweetness); thickness is a factor and the length of time you cook the bacon.

When you say the texture of the bacon is like country ham all the way through, it sounds like you are cutting it pretty thick. If it is too thick, you are not going to get it crisp all the way through without burning it. When I make savory types of bacon, with very little added sugar, I can fry the bacon until it is crisp and golden brown.

I'm not sure what you mean by the same thickness. Are you saying that you sliced the bacon the same thickness as commercial thin sliced bacon?

Or are you saying that your bacon was uniformly cut to the same thickness? If so, did you cut it thin or thick.

[BigJohnT]

I got some bacon that Scott made and we all cut it the same thickness like regular thick sliced bacon and the crispness was perfect. Also you might know that the pork belly that Scott and I have came from the same place. I don't think the sugar is what makes the fat crispy... I'll do some more with your basic cure and see.

Thanks
John

[OU812]

Could be just the pig, age does matter.  ;D

I would do the same thing with another belly.

Just sayin.