How to tell/know when bacon is ready to smoke? - Smoking Meat …
Dec 13, 2024 · Howdy fellas and non fellas finished up some bacon today. Started with a 3.5lb premium belly from Home place pastures. Wish I'd had more but belly is hard to find around here and these are around $10lb which isn't really sustainable for bacon. Cured for 14 days .25% cure #1 1.75% brown sugar...
Fat side up or down? | Smoking Meat Forums - The Best Smoking …
Mar 2, 2017 · 3. I could easily taste the wood flavoring when the bacon was eaten at 145F (FDA safe IT for Pork) and when the bacon was softly fried for soft bacon eating (my preference is soft). HOWEVER, when the bacon was fried up crispy the I could not tell the difference in wood flavoring between my two different wood smoked bellies of bacon.
First timer with bacon, one simple question. | Smoking Meat …
Apr 25, 2020 · So tonight we fried up a bit of the bacon for some BLT's. I gotta say it did come out really good but I have to agree with my wife (though I'll never tell her) that it's a little salty.. I did soak it in clean fresh water for about 90 minutes with a coupe water changes prior to smoking.
Hot smoking bacon? | Smoking Meat Forums - The Best Smoking …
Feb 2, 2016 · Cold smoking assures us of total smoke penetration inside of the meat. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. Cold smoking is not a continuous process, it is stopped (no smoke) a few times to allow fresh air into the smoker.
Smoking Bacon | Smoking Meat Forums - The Best Smoking Meat …
Dec 23, 2015 · A bacon cooking study, "Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon" (Journal of Science, Vol. 39, pages 314-316), showed no evidence of nitrosamines in bacon fried at 210 °F for 10 minutes (raw), 210 °F for 15 minutes (medium well), 275 °F for 10 minutes (very light), or 275 °F for 30 minutes ...
internal temp for bacon? - Smoking Meat Forums
Jan 12, 2014 · Bellies should be cooked and smoked until they reach an internal temperature of 124°F to 132°F (51°C to 55°C). The cooking and smoking process usually results in a 10% to 12% cooking loss. Depending on the type of product desired, cooking cycles can go from one to two hours to a day and a half, especially for artisan bacon.
Bacon virgin no more! Turkey bacon - Smoking Meat Forums
Dec 8, 2024 · Well I finally decided to go ahead and pull the trigger and try to do a bacon. My son recently became allergic to red meat both beef and pork. So I decided to d debone a turkey and turn the breasts into bacon. Used equilibrium salt calculator to get a basic idea only used tablespoon or two of...
BACON (Extra Smoky) - Smoking Meat Forums
Jun 24, 2011 · BACON (Extra Smoky) My tomato plants seem to be doing well, and I have been out of Belly Bacon for quite awhile, so I figured it's time to stock up for my BLTs. Got two fresh bellies (17lb 2oz) from one of my butchers, and began the process. I got the bellies without the skin (rind). I figure...
BACON: List of curing , smoking times & temps... - BRADLEY …
Jul 29, 2004 · Hi guys. I've got my bacon smoking. First batch just came out. Will try some in the morning. Having a hcck of a time with maintaining steady temp because ambient temp keeps changing. Was smoking first batch 4 1/2 - 5 hours pretty steady.
smoking bacon... COLD OR HOT SMOKE?
Mar 25, 2010 · I'm excited to try cold smoking because my smokers are divided into 4 different chambers, and I left a 16" x 16" opening in the fire pit between two of them, so the thinking is to smoke sausage in one with my regular fire and to open the metal door to the other and cold smoke the bacon that way. I will take pics. Probaly a Friday or Saturday event.