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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-15-2013, 06:49 PM   #1
bluetang
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Default We're In The Bacon!

I've noticed that a lot of folks are smoking their bacon off at a smoker temp of 200 F, and the product to an IT of 150F. I wondered why since the bacon was going to be fried, so I avoided this method. I usually smoke at lower temps and pull at 127 F, or cold smoke. This weekend I had to see for myself. Took a belly, cut into thirds, skinned, and dry cured for ten days at 138F-141F(cure #1, K salt, brown sugar, and a sprinkle of maple sugar).


Did a four hour soak, changing water once prior to smoking.


Cold smoked for eight hours, apple. Temps were 73F-80F for the first six hours, and gradually gradually rose to 90F.


Belly #2 was smoked in the Pro Q Stacker, using a snake minion, and Australian pine chunks. I was shooting for 130F smoker temp. Didn't happen. It ran between 145F and 150F. (All intake dampers closed!)


Six hours later

Pulled at 127F


The subject belly was smoked in the UDS at 175F-212F to an IT of 150F(Australian pine chunks). Pulled in Three hours!


Said trio of porky goodness. From the left, 150F, 127F. and cold smoked.



The acid test!

The higher temp bacon sliced easily after chilled, the other two needed to be thrown into the freezer a bit to firm up in order to slice.
They were all KILLER!!!!!!!!!!!!!, But the unanimous favorite was the hot smoked bacon. Dang, all these years wasted. AND done in only three hours.The pieces weighed about 3 1/2 lbs.
We're in the bacon. Thanks for lookin!
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Unread 01-15-2013, 09:07 PM   #2
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Great looking bacon......

Thanks for doing the leg work and answering the questions we all share...

You said you used "Australian pine chunks"? is this really pine or is it another name for the popular Acacia wood in Australia???
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Unread 01-15-2013, 09:11 PM   #3
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Great job and thanks for the hard work...........You guys are killin me with this bacon though.............
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Unread 01-15-2013, 09:11 PM   #4
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Nice pics!

This reminds me i need to go pick up some belly as we are getting low.
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Unread 01-15-2013, 09:14 PM   #5
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Excellent looking bacon! One more thing I need to get around to trying...
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Unread 01-15-2013, 09:21 PM   #6
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Nice comparison.I would have bet a dollar that the cold smoked would have left the others in the dust. Guess ya never know til ya try em all.
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Unread 01-15-2013, 09:28 PM   #7
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I'm kinda surpised the hotter cooked/higher IT bacon came out better. I'm glad it did though, 'cause that's how I do it.

Looks very good sir and thanks for doing this. I always enjoy yer pix and posts!
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Unread 01-15-2013, 09:34 PM   #8
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That looks great. Thanks so much for the information!
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Unread 01-15-2013, 09:53 PM   #9
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Quote:
Originally Posted by Hoss View Post
Nice comparison.I would have bet a dollar that the cold smoked would have left the others in the dust. Guess ya never know til ya try em all.
exactly what i was thinking. i may have to try going with a higher temp next time.
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Unread 01-15-2013, 09:56 PM   #10
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Question......????? Your post shows the shrinkage from hot,to med,to cold. Left to right.I understand the hot smoked slab being smaller,than the medium, then the cold smoked remaining full sized.However the cooked pics are opposite of that,it shows the hot smoked slices much bigger than the cold smoked piece if they are in fact in the same position after smoking?Please explain.Maybe the cold smoked rendered that much more,just wondering. I am guessing the cold smoked is on the left and the hot smoked is on the right in the sliced pic.???
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Unread 01-16-2013, 02:29 AM   #11
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judging by the times & color the cold smoked should have gone a lot longer. I usually keep the pit 50-85 degrees & go for about 24-30 hours.

of course this was a bit hard to read because the thread is 6 feet wide...
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Unread 01-16-2013, 02:50 AM   #12
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I do not understand. I always dry cure in refrigerator but you are suggesting 10days at around 140f. From my limited experience in long term cooking sous vide it would be cooked 5 times over in the curing process!!! Definitely confuses me.
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Unread 01-16-2013, 04:01 AM   #13
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Yes mon!
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Unread 01-16-2013, 04:48 AM   #14
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Thanks for the information. I too was confused by cure temperatures. I assume they should be minus 100 degrees, but you all know what they say about assuming.
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Unread 01-16-2013, 05:14 AM   #15
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Quote:
Originally Posted by fries View Post
Thanks for the information. I too was confused by cure temperatures. I assume they should be minus 100 degrees, but you all know what they say about assuming.
40F sounds perfect for me!!!
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