Chewy Bacon

[kendec65]

Just finished another batch of bacon (mill cider) and it was chewy as heck.
Made a maple bacon a few weeks ago and was chewy also, not crispy like
store bought. I'm not really slicing it that thick and if I cook it longer it burns.
Any thoughts?

[ACW3]

How are you cooking it, and at what temperature?

Art

[kendec65]

Art
I am hot smoking it at a temp of 180 till it reaches 150.
Ken

[ACW3]

After you get it to 150, are you cooling (say overnight in the refrigerator) before you slice it?  After slicing it, how are you cooking it?  In the oven or in a pan?  Either way will crisp it up.  IMO it is not ready to eat right off the smoker.  I have had Cider Mill Bacon prepared and cooked by Cliff (Tenthunter) and it was fantastic.  I first tasted it in Augusta, GA at one of the Fall Gatherings.  I believe he cooked the thick slices on a Rec-Tec grill that was probably in the 325 - 350 degree range.

Give that a try.  Send Cliff a PM to get more specific details.

Art   

[kendec65]

I am cooling it for at least 24 hours and I'm cooking it
in a cast iron pan. Fat gets chewy and meat stringy.

[teesquare]

Hmmm....never been a problem for me either. And - the Cider Mill recipe is my favorite. Can you shoot an IR temp of the pan temperature while you are cooking it? And...It may be that you prefer the "dry cured" bacon texture as opposed to an injection and wet brine process.

Also - have you tried cooking it in the oven on a wire rack above a cookie sheet? The drier environment of the oven will help evaporate more moisture in the bacon, resulting in a little more crisp finished product.

[kendec65]

T

Never tried oven method of cooking. What temp do
you set the oven at?

[TentHunteR]

Art (ACW3) has a good memory!  At the Gathering that year I  did the Cider Mill bacon both ways: roasted in a pellet grill (Yum) and by frying in a pan (also Yum!). 

Whichever method you chose, the key to cooking bacon with a slightly higher sugar content is you HAVE to cook it LOWER & SLOWER or the sugars will cause it to burn! 


To me perfectly cooked bacon is crispy, but not crumbly, with just a little chew to it.


Many people prefer cooking it on a rack in the oven, because it works very well!  When I use this method (usually on my MAK)  I like to go no higher than 350° until done.


For pan frying thick-cut bacon, I like to use the same method my mom taught me, as a kid, for cooking country ham. It really works very well!

Put your bacon/ham in a skillet with enough water to cover the bottom of the pan by about 1/8". Cook over medium heat until the water cooks off, and continue cooking until the bacon is crispy (or ham is done).  The water reduces hot spots, and acts as a buffer to keep it from burning while the fat renders off!   


America's Test kitchen actually recommends this technique (when I do this I don't use as much water):



Oh, and...  with this method, afterwards you can make some excellent red eye, or country gravy with the pan drippings!

[teesquare]

T

Never tried oven method of cooking. What temp do
you set the oven at?

325-350F. Middle rack and keep an eye on it. Near thinned of the cook - the sugars can carbonize and blacken - making one think the bacon is burnt. It does affect the taste negatively - but that comes just before actually burning the bacon

Looks like Tent has a good idea  to try with the skillet/warm water too!

[kendec65]

I'll try both ways later this evening. I think I may be
cooking it way to hot.

Is cold smoking any better than cooking it to 150?
Isn't this like reheating something?

Ken

[TentHunteR]

Is cold smoking any better than cooking it to 150?

Ken

In my experience,  I can't honestly say that either method is better/worse. 

One of the reasons I prefer hot-smoking to at least a temp of 141° or better (preferably150°-152°) is it sets the color a little better. This is because myoglobin (what gives meat it's pink color) denatures at about 140° and the pink color is locked in.

BUT  there is NOTHING wrong with trying a cold smoke on some of the Cider Mill bacon. 

[teesquare]

I always cold smoke my Cider Mill Bacon, then I turn on the pellet grill to "smoke mode" on the MAK and monitor the IT closely, and take it to 145F or so.
Then a remove it, allow it to cool - then double wrap it in plastic wrap - then into a zip lock bag ( for odor control in the fridge) and put it in the crisper for at leas 24 hours. Then after it is chilled - slice it.

[TentHunteR]

I always cold smoke my Cider Mill Bacon, then I turn on the pellet grill to "smoke mode" on the MAK and monitor the IT closely, and take it to 145F or so.
Then a remove it, allow it to cool - then double wrap it in plastic wrap - then into a zip lock bag ( for odor control in the fridge) and put it in the crisper for at leas 24 hours. Then after it is chilled - slice it.

I do pretty much the same: Cold-smoke, then hot-smoke (smoke mode) to 150°ish (145° minimum when I probe around), wrap or put into a sealed container for a minimum 48 hours to let it chilled and allow the smoke to permeate before slicing.