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Results 1 to 9 of 9
  1. #1
    Join Date
    Nov 2009
    Location
    Northern Minnesota
    Posts
    19

    Default Bacon smokin temp

    I have read numerous Buckboard and Belly Bacon smoking techniques, BUT, all seem to vary wildly in the temps that are used for smokin.......Some start at 100 degrees for 5 or 6 hours, others start at 120 or 140, still others higher?....Finishing temps also vary.....Man, I'm from the Northwoods of Minnesota, and I'm sure enuff cornfused....Can somebody spin me around a coupla times and slap me with a slab?...Bacon, of course.................Cornsnaggler......

  2. #2
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Quote Originally Posted by Cornsnaggler View Post
    I have read numerous Buckboard and Belly Bacon smoking techniques, BUT, all seem to vary wildly in the temps that are used for smokin.......Some start at 100 degrees for 5 or 6 hours, others start at 120 or 140, still others higher?....Finishing temps also vary.....Man, I'm from the Northwoods of Minnesota, and I'm sure enuff cornfused....Can somebody spin me around a coupla times and slap me with a slab?...Bacon, of course.................Cornsnaggler......

    The Bacon threads that I have read cook in the 180 to 225 range til the bacon reaches an internal temp of 140.

    I will bump some threads up.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  3. #3
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    I made some MTQ cured belly bacon about a month ago and smoked it at a target temp of 150 with a couple of spikes almost to 200. I took them up to ~140 internal. It was my first try at any kind of bacon, but it turned out pretty good. I have no idea if BBB should be treated any differently.

  4. #4
    Join Date
    Nov 2009
    Location
    Northern Minnesota
    Posts
    19

    Default

    For example, 100 degrees for 5 or 6 hours?......Is it neccesary to get to say 140 degrees to kill bacteria, etc?......I talked to my local butcher shop , he smokes til 149 degrees for safety and state regs.....I have arecipe that says smoke to 120 degrees also.

  5. #5
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    Quote Originally Posted by Cornsnaggler View Post
    For example, 100 degrees for 5 or 6 hours?......Is it neccesary to get to say 140 degrees to kill bacteria, etc?......I talked to my local butcher shop , he smokes til 149 degrees for safety and state regs.....I have arecipe that says smoke to 120 degrees also.
    If it's cured you can cold smoke it at those very low temps. A lot of old smoke house recipes even call for temps much less...

  6. #6
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Fully cured bacon doesn't really need cooked. Much like country ham, the curing makes it safe.

    Most old fashioned smoke houses only cold smoked.

  8. #8
    Join Date
    Nov 2009
    Location
    Northern Minnesota
    Posts
    19

    Default

    Thanks a bunch for the replies......Just tryin to get a feel for BACON before I do the deed........I'm a little nervous, but, ready to cure and smoke a butt and a small belly.

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Be sure to show us what you do.

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