Author Topic: Cooking home cured bacon  (Read 282 times)

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Offline KJRsmoker

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Re: Cooking home cured bacon
« Reply #14 on: February 08, 2018, 12:57:56 PM »
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?

The SMOKE setting on the MAK kept the temperature around 165F or so.  The internal temperature got to about 150F.
2016 MAK 2 Star 2817 ~ Remote Boss
Blackstone Griddle 28"
Gas Grill

Offline zueth

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Cooking home cured bacon
« Reply #15 on: February 08, 2018, 08:38:49 PM »
Okay thanks


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Offline zueth

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Cooking home cured bacon
« Reply #16 on: February 13, 2018, 10:38:35 PM »
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.
I did 300 for 25 minutes and it was perfect. Thanks


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