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NAVET
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Joined: 20 Aug 2010
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Location: Vienna, Mo
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 Posted: Sep 28 2010 Post subject: Homemade bacon Q's |
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I'd like to try my hand at homemade bacon and have been doing some research. I'm going the dry cure route but have a questions regarding the smoking process.
I have read both the cold smoke and hot smoke versions. I was wondering how smoking it hot (175F-225F) made a difference? How will it taste vs the store bought stuff vs cold smoke?
I have a WSM 22.5" and was thinking if I smoked it cold, I could make my "fire" in a small coffee can and put the wood chunk on top as it burns down. This would allow me to keep the temp down yet get the smoke levels up.
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patruns
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Joined: 03 Mar 2010
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| Posted: Sep 28 2010 Post subject: |
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There are several threads on here by the guys for making bacon. One did it with lamb and it looked awesome! If you hot smoke you will render a lot of the fat out of it. If you are ok with that it is probably easier. I'm also thinking you want to brine it for a bit first but I'll let the experts chime in.
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT
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| Posted: Sep 29 2010 Post subject: |
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I've used the Hi Mountain cure several times, and although you apply it dry, it does pull a fair amount of liquid out of the meat, the juice surrounds the meat and you turn it every 2 days until done 8 - 10 days.
I then use either my electric smoker and do a three stage cook that takes about 8 hours and ends up around the 160 internal in the bacon, or I use a UDS or WSM and take about 6 hours over apple wood and very little charcoal.
With the cure and liquid in really is getting a brine, the main thing needed is to pull out some of the excess saltiness, to do that I leave it in running water for 4 - 6 hours, and then it air dries in the fridge to help form the pelicle, (salt crust), before it gets smoked.
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Oct 01 2010 Post subject: Re: Homemade bacon Q's |
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| NAVET wrote: | I'd like to try my hand at homemade bacon and have been doing some research. I'm going the dry cure route but have a questions regarding the smoking process.
I have read both the cold smoke and hot smoke versions. I was wondering how smoking it hot (175F-225F) made a difference? How will it taste vs the store bought stuff vs cold smoke?
I have a WSM 22.5" and was thinking if I smoked it cold, I could make my "fire" in a small coffee can and put the wood chunk on top as it burns down. This would allow me to keep the temp down yet get the smoke levels up. |
What kind of bacon are you interested in making?
Belly bacon, Canadian bacon,...
I believe IMO both should use different methods. I have only made Canadian bacon and used a dry cure employing TQ and my preferred spices. I smoke my loins to *150 to insure edible meat right out of the package.
I have never done belly bacon and am looking for a source for bellies. I think you could use a dry cure and cold smoking for the best results with belly bacon. In that case the meat only needs to go to *120 IIRC. The point is to only smoke the meat and not actually cook it.
I am sure someone else w/more experience will speak up shortly.
From a batch last winter.
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BigMikeIA
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Joined: 08 Jul 2010
Posts: 186
Location: Ankeny, IA
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| Posted: Oct 07 2010 Post subject: Re: Homemade bacon Q's |
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| Oregon smoker wrote: | In that case the meat only needs to go to *120 IIRC. The point is to only smoke the meat and not actually cook it.
I am sure someone else w/more experience will speak up shortly.
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You still want it to go to 160. At that point, the fat won't render, but you'll have cooked the lean. Store-bought bacon is smoked to 160-165. I used to do packing plant inspections with the veterinarian I worked for, and the bacon production line was always my favorite part. Go figure 
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Oct 07 2010 Post subject: Re: Homemade bacon Q's |
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| BigMikeIA wrote: | | Oregon smoker wrote: | In that case the meat only needs to go to *120 IIRC. The point is to only smoke the meat and not actually cook it.
I am sure someone else w/more experience will speak up shortly.
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You still want it to go to 160. At that point, the fat won't render, but you'll have cooked the lean. Store-bought bacon is smoked to 160-165. I used to do packing plant inspections with the veterinarian I worked for, and the bacon production line was always my favorite part. Go figure |
That is the point of frying it after slicing.
I believe most people that cure belly bacon at home only take it to *120, you dont want to render all the fat out before slicing.
You dont eat belly bacon raw out of the package do you?  |
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patruns
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| Posted: Oct 07 2010 Post subject: |
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| Quote: | | You dont eat belly bacon raw out of the package do you? |
Interestingly, when I am in Serbia everyone does. Of course none of it comes in a package and it is considerably drier than what you find here.
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BigMikeIA
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| Posted: Oct 08 2010 Post subject: |
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Actually, I do occasionally. Usually in order to make a point that bacon is already fully cooked, and doesn't need to be treated like a hazardous material, like poultry.
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tacklebox
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Joined: 07 Jul 2009
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Location: Big Bend, WI
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| Posted: Oct 08 2010 Post subject: |
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Oregon smoker
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Joined: 07 Nov 2006
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Location: Portland, OR
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| Posted: Oct 08 2010 Post subject: |
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| BigMikeIA wrote: | | Actually, I do occasionally. Usually in order to make a point that bacon is already fully cooked, and doesn't need to be treated like a hazardous material, like poultry. |
Nothing else positive to say. |
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Bunqui
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Joined: 13 Mar 2009
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Location: Hattiesburg, Mississippi
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| Posted: Oct 12 2010 Post subject: |
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| Oregon smoker wrote: | | BigMikeIA wrote: | | Actually, I do occasionally. Usually in order to make a point that bacon is already fully cooked, and doesn't need to be treated like a hazardous material, like poultry. |
Nothing else positive to say. |
I can't leave an open package of bacon around my wife or it's gone 
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