I've got some bacon in the UDS at the moment. It reached temp (165°f) after only 1.5 hours. It's actually gone a little over. Is having it in the smoker for such a short time going to be an issue? I've shut the smoker down, and the bacon is just sitting in there at the moment trying to give it a little more time at temp, rather than take it out to let it cool.
Bacon - advice required
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Happens with bacon sometimes.
Cool it down, have a taste and it can be cold smoked if you have that capacity. I've never double hot smoked but with so much fat in the bacon, I expect it would be fine
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That should be fine! 1.5 to 2 hours is usually what I do.
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Thanks guys. I left it in the smoker until it dropped to 150, then moved it to the fridge, as I had to go out unexpectedly. Will hopefully get to slice it tonight.
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Can't complain with those results!
Talking of bacon, have many people done bacon using loin or shoulder? Belly is getting a bit rich (and a bit thin) for my liking.
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wow that looks awesome. Did you use cure? Colour is sweet.
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Can't complain with those results!
Talking of bacon, have many people done bacon using loin or shoulder? Belly is getting a bit rich (and a bit thin) for my liking.
i bought a whole loin roast and unwrapped it, ready to use for bacon. Just waiting on cure to arrive.
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Can't complain with those results!
Talking of bacon, have many people done bacon using loin or shoulder? Belly is getting a bit rich (and a bit thin) for my liking.
Neck (Scotch) works well!
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wow that looks awesome. Did you use cure? Colour is sweet.
Yeah mate. A mate of mine has been using this:
https://www.smokedandcured.com.au/buckboard-bacon-cure/
He gave me enough to do about 2.5kg, and I gave him some oak to try in his smoker.
I was a little bit hesitant at first, as I didn't have any packaging or instructions, but it all turned out well. Cooked some up last night, and I'm still here to talk about it. I'd call that a win. -
Great looking cut. Lots of good meat and looks very tasty indeed.
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i bought a whole loin roast and unwrapped it, ready to use for bacon. Just waiting on cure to arrive.
Looking forward to seeing the results of this. What cure are you using?
Thanks for all the kind words. The belly was a little on the thin side, and there wasn't a lot of fat on it. The only thing that I'd do differently next time would be to soak the belly after the curing phase. I just gave it a wash and dry before putting in the fridge for 24 hours. I don't mind the flavour, but it's probably a bit strong for the kids.
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That's an awesome website, prices seem pretty reasonable too.
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Neck (Scotch) works well!
So do you cure it for a bit longer to account for the thickness? I normally go about 5 days on belly
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So do you cure it for a bit longer to account for the thickness? I normally go about 5 days on belly
Yep, I go at least 10 days
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Looking forward to seeing the results of this. What cure are you using?
Prague Powder # 1 - 7% nitrite
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