To: virgil283
I have been thinking about making some bacon. I understand the pre-smoking steps. My question is, how important is it to keep the temp down when smoking and in the oven? My smoker can run very low temps. I can hold temps very well.
The bacon that you get in the store seems to be cured, smoked slightly, but definitely raw. How far do you actually cook the pig?
18 posted on
07/14/2013 5:56:18 PM PDT by
ConservativeInPA
(Molon Labe - shall not be questioned)
To: ConservativeInPA
"150 degrees. Once you reach that temperature, remove it from the oven [or smoker], and let it cool to room temperature. ..the cure is to an internal 150F.....then you slice and fry as normal cooking for bacon..... Enjoy
19 posted on
07/14/2013 6:22:19 PM PDT by
virgil283
( ... """" Will ye no come back again;."''''''')
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