Storebought bacon is disappointing when it says Hickory smoked. Does anyone have suggestions on how to smoke the already cured bacon without majorly cooking it. I am still a novice with the Smokette.
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Blueeyes,
I make bacon out of pork butts and beef briskets all the time. HiMountain Jerky has a great bacon cure call Buckboard Bacon Cure. After curing the bacon I smoke it as follows:
1 hour at 120 degrees
1 hour at 140 degrees
2 hours at 180 degrees to an internal temperature of 140 degrees.
I use sawdust pellets for the wood, and use 1 cup of pellets.
I have not tried it, but I would think you could get a slab of bacon from the grocery store and resmoke it useing those cook times...
I make bacon out of pork butts and beef briskets all the time. HiMountain Jerky has a great bacon cure call Buckboard Bacon Cure. After curing the bacon I smoke it as follows:
1 hour at 120 degrees
1 hour at 140 degrees
2 hours at 180 degrees to an internal temperature of 140 degrees.
I use sawdust pellets for the wood, and use 1 cup of pellets.
I have not tried it, but I would think you could get a slab of bacon from the grocery store and resmoke it useing those cook times...
Stuart,
Are you recutting the butts or are you leaving them whole? I'm guessing at an internal of 140 that the pork is only partially cooked and you slice and fry like regular bacon? How long do you find that the unsliced product keeps in the refrigerator? Forgive all the questions, but it sounds like something I want to try.
Richard
Are you recutting the butts or are you leaving them whole? I'm guessing at an internal of 140 that the pork is only partially cooked and you slice and fry like regular bacon? How long do you find that the unsliced product keeps in the refrigerator? Forgive all the questions, but it sounds like something I want to try.
Richard
RPM:
It works best to cut the butt in half-the long way because it cures better and quicker. Still it takes 10 days in the refrig.. It is about 3 inchers thick then. I would keep the refrig. at approx. 38 degrees though. I keep reading that this is the ideal temp. to cure and not have it spoil. HI Mountain suggests 40-45 degrees.
The Hi Mountain is the best bacon I ever tasted. We slice it about 3/16" thick and keep a little out a once and freeze the rest in vacum sealed bags. It seems to stay good and tasty for quite a while-especially in the sealed bags. You fry it just to get it just past warm-but don't overdue the frying.
It works best to cut the butt in half-the long way because it cures better and quicker. Still it takes 10 days in the refrig.. It is about 3 inchers thick then. I would keep the refrig. at approx. 38 degrees though. I keep reading that this is the ideal temp. to cure and not have it spoil. HI Mountain suggests 40-45 degrees.
The Hi Mountain is the best bacon I ever tasted. We slice it about 3/16" thick and keep a little out a once and freeze the rest in vacum sealed bags. It seems to stay good and tasty for quite a while-especially in the sealed bags. You fry it just to get it just past warm-but don't overdue the frying.