Cooking home cured bacon

[zueth]

I made some maple bacon and smoked/cooked in smoker until IT of 140. When cooking the bacon what have you found works best. I assume I can’t use the normal temps and times that I use with store bought bacon. Thanks


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[teesquare]

While your described method will be great - you should be able to cook your bacon any way that you would cook store bought bacon.
When I fry up bacon that I have cured....the smell is so much better. And the house has this incredible..."pork perfume".

[Agustine]

The only thing I have found because I use Maple Syrup as a coating I have to cook at a lower temp because the syrup tends to burn a bit. Maybe it is because of the lack of water in the pan that store bought gives you. 

[zueth]

Okay, I normally cook at 400 in oven so maybe I will try 350. When I pan fry it’s normally over medium high heat so maybe I should try medium low heat.


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[Agustine]

I have taken on the low & slow approach when pan frying and it seems to work better for me. 

[zueth]

Okay. Thanks.


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[zueth]

I put the bacon in a non pre-heated oven at set it to 350. Ended up cooking for 20 minutes. The bacon had great flavor the texture was just firmer that I am used to. I am use to cuting bacon with a fork but that was t happening. The sugars on outside got slightly burnt but not bad. How does the texture compare for others?



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[TentHunteR]

I also cook my homemade maple or Cider Mill bacon slowly because of the slightly higher sugar content. If doing it in an oven I cook it around 275-300 for about 20-25 minutes.

One more thing worth mentioning, when hot-smoking bacon, it's best to take it to 150*-152* so the myoglobin fully denatures and sets properly.  This helps keep it from turning a grayish color after slicing.

[KJRsmoker]

I brine my pork belly in a mixture of brown sugar, salt, curing salt, pepper, and maple syrup for 7 days.  Rinse then soak for 3 hours.  Dry off and on a cooling rack on a baking sheet and into the fridge uncovered for 24 hours.  Smoke for 4 hours in my MAK.  Cool, vacuum seal, chill, then slice. 

I cook it in the oven on a foil lined baking sheet for about 20-25 minutes (depending on the thickness of the slices) at 375F.

[Pam Gould]

The only thing I have found because I use Maple Syrup as a coating I have to cook at a lower temp because the syrup tends to burn a bit. Maybe it is because of the lack of water in the pan that store bought gives you.
[/quote ]
It's the sugar in the maple sugar that makes it burn..might try cooking with a lil lower heat, sugar burns quickly when it hot.  I put mine on a rack and a half sheet pan in the oven.400º till acon is done the way I like it..go for it.  .☆´¯`•.¸¸. ི♥ྀ.

[Agustine]

Or just buy one of these. one minute & 30 seconds per slice in the microwave. Works pretty darn good and easy to clean up

[zueth]

I also cook my homemade maple or Cider Mill bacon slowly because of the slightly higher sugar content. If doing it in an oven I cook it around 275-300 for about 20-25 minutes.

One more thing worth mentioning, when hot-smoking bacon, it's best to take it to 150*-152* so the myoglobin fully denatures and sets properly.  This helps keep it from turning a grayish color after slicing.

Thanks I can try a higher IT next time. Took forever to get to 140 when cooking at 160 so called it good. I think I will try a lower temp next time to se if I get a softer texture that is fork tender.


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[mikeharold]

My favorite way to do homemade(or any bacon for that matter) is on my MAK. 300 for about 40-45 minutes depending on the thickness. Best bacon ever! Takes time, but your patience is well rewarded.

[zueth]

I brine my pork belly in a mixture of brown sugar, salt, curing salt, pepper, and maple syrup for 7 days.  Rinse then soak for 3 hours.  Dry off and on a cooling rack on a baking sheet and into the fridge uncovered for 24 hours.  Smoke for 4 hours in my MAK.  Cool, vacuum seal, chill, then slice. 

I cook it in the oven on a foil lined baking sheet for about 20-25 minutes (depending on the thickness of the slices) at 375F.

When you smoke on MAK is that around 180 degrees?  if so then I assume that is not enough time to get IT up, so kinda like cold smoking?

[teesquare]

I try to keep the temps down lower  - by adding toys of ice below the bacon bellies, if I am making bacon during a warm period. ( I put them on the top rack in my MAK)
If bacon gets too warm - it will "fat out" - and you will lose a lot of it - and make a mess....because the fat is melting at 180F. 
THIS>>>> http://www.letstalkbbq.com/index.php?topic=400.0

Is the best thread for bacon making. You will find the information to be really well laid out, and - if you have any questions we are here!