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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-09-2014, 03:21 PM
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#1 |
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is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Best temp for "hot" smoked bacon
In the past I've made my bacon on my WSM, keeping temps as low as I can, normally about 220*. Now with my Yoder YS640 and it's digital controller, I can cook at any temp down to 150*.
Is there an advantage to smoking at 150* or 180* vs 220*? If I do cook down at 150* do I need to start adjusting my cure? I currently use cure #1, and worry about being in the danger zone for to long. Thanks for any input.
__________________
Life is to short for green tea and tofu; pass me another half rack and a beer… |
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03-09-2014, 03:41 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I start smoking at low temperatures (actually cold smoking) and then I raise the smoker temperature to achieve the internal finishing temperature of the bacon.
The more smoke applied at lower temperatures, the more smoke flavor that can be absorbed into the meat. You do not need to adjust your cure, the purpose of using cure #1 is because you are curing and smoking at low temperatures. |
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