Bacon

[acords]

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.

[Gizmo]

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. 

[Smudge]

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?

[Habanero Smoker]

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.

[3rensho]

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

[Habanero Smoker]

Tom;

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

[acords]

Thanks  to all for the input, I'll post some photos.

[acords]

Smoked 4 hours no oven heat.  Took to 120 degrees.  Sitting in the sun, the smoke generator brought to cabinet temp to 145.

[Wildcat]

Looking good.  Where are the eggs and grits?

[iceman]

Now that's breakfast if I ever saw one! Wow acords. Nice looking bacon guy.

[Carter]

That's some nice presentation Acords.

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

Carter

[acords]

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 ;)

[begolf25]

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!

[acords]

Maple, everything about this bacon is MAPLE.  I used maple sugar crystals and pure maple syrup.  It actually came out somewhat sweet. 

[begolf25]

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