Tuesday, January 13, 2015

More bacon!

I failed at taking pictures of the process, but there is (supposedly) actual bacon in my fridge now.

I didn't get the smoker going, but one source I had said that I should put them in the oven at 200* for 20 minutes. I did, and I don't think that was enough overall. Next time, I think the meat thermometer will come out and I'll go with that method. Also, I should sharpen the knives, because removing the skin was a massive pain.

I did cut off a slice, and it seemed to taste okay, so there's that. I'll try this again, change things up a bit, and fix the process.

We now return you to Fabris, already in progress. Yay!


  1. You can use the meat thermometer if you want to full cook your bacon. However, most modern bacon processors make a heat-treated-not-ready-to-eat product (which is what 200F for 20 minutes does). You apply minimal heat sufficient to set proteins, but stop short of fully cooking the product. Final cooking is performed by the consumer.

    I usually hit mine at 115 - 120F with smoke until I have a lovely chestnut brown color.

    You can also use your oven as a smoker. Doesn't work as well as an actual smoker, but it'll do in a pinch!

    Welcome to the obsessions.

    1. I'll definitely give a future attempt a run through the little smoker we have, but when it's not so cold outside that experimenting with it for the first time doesn't sound horrible and death.

      There'll be another bacon attempt soonish though, and then maybe something I can hang to dry cure in the pantry closet, because let's be clear, my goal is to be able to make such things and then bring them to Pennsic. Because.