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How to yield a more tender bacon? oven roasted? smoked?

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I have been making some bacon a few times now.. and i want to make the bacon a bit more tender.

Currenty im hot smoking it and i think im cooking too much of the fat because the belly visibly shrinks in size.

when hot smoking i am trying to cook it at 190/200 until 150.

so should i cold smoke it instead? and then oven roast it gently?

any thoughts?

thanks!

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  1. Definitely cold smoke it! Keep the temp under 100F, Then refrigerate or freeze. It should keep 10 days to 2 weeks w/o freezing. Use the oven to roast it just before serving. Hot smoking will cook it (as you noted). How did you cure it?