Bacon cokking temp

[Water101]

So tomorrow is smoking bacon day again. I usually follow 10.5 instructions to a tee. Some times with a full load it takes 14 hours. I tried a different way before of upping the temp by 10 degrees every hour and it took less time to get done. Been reading that some people smoke It at 225 degrees the whole time. What difference does it make beside shorten the time. I take mine to about 137 degrees to 140 before I pull it and wrap it. Then I fully cook it before I eat it.

Thanks

[Jim O]

 For Canadian ( Peameal) baconI do mine at 150# for the first hour,with no smoke,then up the temp to 200 and then add 3 hrs smoke,and leave until the IT is 145 #. Works for me !

[Habanero Smoker]

If you are referring to belly (side) bacon depends on what you want as your final product. Taking the cabinet temperature way over the melting point of pork fat, you will get some rendering. Since you are using an IT of 137°F - 140°F you may not notice any change in texture. As far as smoke flavor, you may notice more of it. Allowing air drying at a low temperature adds additional color to the finished product. 

Why don't you try a cabinet temperature of 180°F, after applying the smoke; that will keep your cabinet within the range of hot smoking temperatures.

Also what are you using to monitor your cabinet temperatures? If you are using a probe where are you locating the probe? How large of a load you smoking/cooking?

[Water101]

Yes I am doing bellies with a BDS so my temp is controlled by the machine. I have tested it and it is pretty close to accurate. I rotate the racks after smoking. The load will be 35lbs of pre cure bellies. Usually use hickory and maple going to try all apple this time. The pre smoke taste is good, not salty with a little sweetness so I hope the apple with add to that.

I wasn't sure if a lower temp would render more fat out or not. I like the idea of a darker color so maybe I will try so maybe I will go to between 160 and 180. I know when I usually do 160 to 170 I get very little fat in the pan when I fry the bacon. Was just a little interested in how some people can do a belly in 3 hours when with this size load it usually take me between 12 to 16 hours. The taste is always good so maybe I should just expect a long day with a great reward.

[Habanero Smoker]

That is a lot of bacon, and I now recall some of your previous posts. The most I've done at one time was one full slab weighing about 12 pounds; cut into three sections. With a large load like yours, I would not try to cook at 225°F. Maybe if you were only smoking one 8 - 12 pound slab, you may want to experiment. With this type of load, it is one of the few times I will suggest leaving the vent wide open during the entire cook. Your smoking technique looks very sound. I would go with the longer day, and delayed gratification. :) ;D

When I was speaking of rendering out more fat, I was referring to using a high temperature of 225°F. If you tested your cabinet while it was empty, the cabinet temperature and the readout on the generator will be very close.

[Water101]

Yeah I do go a little over the top some times, ok ok most times. Going to keep temp at 170 max and let it keeping going and going like the little bunny or piggy in this case.

Cut some of the slabs to even out the thickness for better results. Getting ready to put them in now. Here is a picture of a couple of the slabs, looks like it will be some leaner bacon.

[Water101]

[KyNola]

I routinely smoke my bacon at 200 degrees and notice no significant rendering of fat.

[Water101]

Looks great gonna have to look for some of those hooks and maybe make bacon more often but only a few at a time. Right now I make it maybe 4 times a year due to family and friends running out. Seem to be the supplier not the super market.

[KyNola]

Bacon hangers are readily available.  Google "bacon hangers".  Pretty sure I ordered mine from Sausage Maker's.

[Water101]

Smoked it at 140 and then cooked it between 170 and 180 and got great results. 8.5 hours and it done the full load. I think since I made an adjustment to the seal on my door a few weeks ago the smoker is staying hotter longer. Also kept the vent opened a little more then usually this time.

[Saber 4]

Can't argue with those results, I'm going to have to pull some out of the freezer for breakfast.

[SiFumar]

Home run on that bacon! No turning back!

[Habanero Smoker]

Your finished product looks great. You smoking technique seems to be right on point.

[Water101]

Thanks, taste is good as it looks, now onto the slicing