HELP GETTING MY HOME CURED BACON MORE SUCCULENT
- lestblight May 15, 2013 03:54 PM
I usually smoke my bacon and then oven roast it to 150 and feel the texture could be a little softer.. more succulent.
When i cold smoke it.. its not a true cold smoke.. but i dont raise the temperature too much.. it comes out after a few hours at 90-100 sometimes a little more.
I then put it in the oven and roast to 150.
anyone have any tips or ideas on how to get my bacon to be a little better?
Do you cover the roasting pan? If not, try that. It may result in a more succulent bacon. BTW, I have no experience with the smoking process. It's just that succulent is a synonym for juicy. Also it may be that the smoked bacon will need to be braised.
Hard to say without knowing a lot more about your whole bacon process. I'm pretty happy with the bacon I produce. I dry-cure it with some herbs for 7-10 days, then wash it and smoke it to 140-145 F. I hot smoke it, but try to keep the temp down at about 180-200.
I'm also not too sure on what you mean by 'succulent.' Rich? Maybe you just need to start with a different choice of raw material (pork belly).
I've cured and smoked a variety of products with very good success, but bacon is something I haven't been able to nail down. I can't get my home cured and smoked bacon to taste like - bacon. So I gave up, and have found other uses for succulent pork belly.
I'm anxious to hear tips here. Good luck in your endeavor.
I make a lot of bacon using Ruhlman method. I think it's SUPPOSED to be somewhat firm, compared to store bought. Which I presume is so soft because commercial bacon is injected. Also, I think commercial bacon is flavored with smoke, but is it actually smoked?
We always wet cure our bacon then cold smoke it. I freeze and slice it very thinly before frying it. Maybe it's the cooking process. When i do bacon slices in the over they get crisper because all the grease drains into the pan below. You could try a method that keeps the bacon in contact with the grease. Personally, i find a skillet and low heat give a softer bacon.