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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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Old 12-23-2010, 09:33 AM   #1
rxcellentq
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Default how do i knowif bacon is cured

I am making bacon for the first time. I used Prauge #1 and different rubs. How do I know it is fully cured and ready for smoke.
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Old 12-23-2010, 10:29 AM   #2
bigabyte
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You can't tell until you smoke it and it turns pink. Just make sure you cured it long enough and flipped when needed and you should be fine.
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Old 12-23-2010, 11:13 AM   #3
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If you follow the direction it should be ok.
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Old 12-23-2010, 12:26 PM   #4
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Cut a slice out of the middle and fry it up - if cured it will be sorta bacony (no smoke) if not cured it will be more porky in the center of the strip, usually looks a bit different than the rest too while frying, kinda grey if not cured, pink if cured
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Old 12-23-2010, 01:11 PM   #5
rxcellentq
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what temp do you smoke at. One recipie says 240 for 2 hr then 180 for 2 hours then 200 for 2hrs. others say 100 degrees for 8-10 what works best for everybody
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Old 12-23-2010, 01:26 PM   #6
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I cold smoke (100*or less) for 6-8 hours or until color is where you want it.
You don't need to get the internal temp up to safe levels unless you don't plan on frying/cooking it after smoking.

Allowing it to air dry in the fridge for 24 hours before smoking is a good idea too, helps the smoke stick better. I also recommend removing the skin (if its a pork belly with the skin still on) before smoking too. Other wise that will be a whole side that gets no smoke.
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Old 12-23-2010, 01:29 PM   #7
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When it gets out of bed and goes to work.....It's Cured!!!!!!!!!!!
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