First Bacon Attempt

[mrklean]

Picked up my curing salt today so I am ready to cure some bacon I figured I would try a dry and wet cure to see which I liked better.  Wish me luck

 

[chaffmj]

Good luck mrklean!

[reinhard1]

Your doing great so far!!!!  good luck.

[leechlake]

Making bacon is fun.  I was recently at a cemetery and couldn't help but take this photo

 

Edited September 27, 2015 by leechlake

[Jim Almquist]

Sounds like a fun and tasty experiment  !

[ThunderLund78]

NICE! On my list as well.  I have a friend who does it and it's night and day compared to store-bought.

[mrklean]

Will hopefully smoke on Saturday, any tips from you guys on temps, looking around the temp you want to hit on the inside is 150 would around 200 and longer be better then a 225-250 and shorter time? I plan on using apple wood for my first try.

[ThunderLund78]

I've never done it, but I've heard that you actually want to keep the chamber more on the cool side and inside temp is not as important because you fully-cook the final product, not eating it out of the smoker.  The smoking is more for flavor than cooking.  I've heard you don't want to fat to begin to render.  Again, don't take this as gospel, but I'm curious to see what the more experienced folks say about this one as I'm planning this myself in the near future and want to make sure I'm not going to get my family sick.

[LindellProStaf]

I've done it twice and am ready to do it again.  Turned out great.  You don't want the inside temp to go above 150 or it will turn to ham.  Won't have that bacon look and feel. The longer it takes to get there the more smoke you should get I would think.  I started at 180 for a couple of hours and then to 250.  Watch it though so you don't go over 150.  Some of the more experienced should check in here with you soon I would think. 

[reinhard1]

You  can cold smoke it or hot smoke it.  By cold smoking that means using only smoke or in technical talk temps usually under 80 degrees.  The AMPS tube smoker usually gives out some heat so it can vary.  Cold smoking for 6 to 8 hours is common. Then letting the bacon cool down some and putting it in the fridge for a couple of days before slicing.  

 

Hot smoking [I think that's what you are going to do} is pretty much cooking the bacon to 150 degrees internal.  That also is a long process.  You can start out at 110 deg. for the first hour with no smoke to dry the bacon further [assuming that you patted the bacon down and let a pellicle form after drying].   Then crank it up to 130 and leave it there for a couple of hours with smoke, then 140 degrees for a couple of hours with smoke, and then up to 200 with smoke until the internal is 150 deg.  Let your bacon cool down.  Keep it in the fridge for a couple of days and then slice or leave whole and vac pack them for the freezer.  Keep your end pieces for beans ect.  Will be checking in for the final product.  good luck.

[ThunderLund78]

Is one way "safer" than another?  150 is not considered done for pork anyway, but does getting it to 150 help with any lower-temp hazards like botulism, etc?

[JP Z]

I believe Curing it takes care of most of those hazards Thunder.  Just need to cook the stuff before eating.

[reinhard1]

Yes, JPZ the cure takes care of the hazards.   The safe area for pork is 145 deg. internal temp, but I usually go 150  to 155 anyway on bacon.  good luck.

[Boar]

boy good stuff cause it wont be long and Im gonna attempt bear bacon.

[delcecchi]

Is one way "safer" than another?  150 is not considered done for pork anyway, but does getting it to 150 help with any lower-temp hazards like botulism, etc?

150 is done for pork actually 145 is safe.  http://www.foodsafety.gov/keep/charts/mintemp.html

[mrklean]

Today is the day, just pulled and rinsed the belly's they are looking good, the dry rub one was nice and firm cant wait to get them in the smoker

 

 

[reinhard1]

Awesome!!!! Should be a good smoke!!!!  good luck.

[mrklean]

Internal temp of about 115 right now gonna crank up the temp some

[bobberineyes]

That's gonna be awesome mk , bacon n eggs in the morning? ....we need drooling pics.

[RebelSS]

Well, I just finished dinner, and now I'm drooling again....

[mrklean]

Well just pulled the finished product not bad for my first try dry cure seemed to have better flavor and better look then the wet cure.  Cute some ends and they tasted pretty good my wife said it had a little to much smoke flavor to it.  Tossed it in the fridge to firm up before I slice it up.

[reinhard1]

Looks just great!!!!  Great idea to keep it in the fridge overnight or even two nights before slicing.  Congrats to your first attempt and it was a winner.  good luck.

[Mid-Lake Rock]

Looks good. Just pulled mine from a cold smoke.  Also my first time.

 

[reinhard1]

Looking great on that cold smoke!!  How long did you cold smoke it?  good luck.

[Mid-Lake Rock]

R1, I feel bad hijacking mrklean's post.  I cold smoked for three hours.  I let the belly cure for 14 days.  My recipe said 7-10 days.  When I make jerky I always go longer on cure time.