View Full Version : how do i knowif bacon is cured

12-23-2010, 09:33 AM
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.

12-23-2010, 10:29 AM
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.:thumb:

12-23-2010, 11:13 AM
If you follow the direction it should be ok.

KnucklHed BBQ
12-23-2010, 12:26 PM
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

12-23-2010, 01:11 PM
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

KnucklHed BBQ
12-23-2010, 01:26 PM
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.

12-23-2010, 01:29 PM
When it gets out of bed and goes to work.....It's Cured!!!!!!!!!!!:becky: