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Thread: Why Cook Bacon?

  1. #1
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    Why Cook Bacon?

    Just made my first batch of bacon (thanks to Bob Correll and Chris Allingham!) and a question popped into my mind.

    If the purpose of curing is to inhibit the growth of the nasty stuff, what purpose does cooking to 140 while smoking serve?

    JimT
    ---------------

    Good judgment comes from experience, and a lot of that comes from bad judgment.

  2. #2
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Jim,
    Several years ago, without much for a guide, I cured and cold smoked at temps around 100F until I liked the color of the slab.
    Taking the internal to a safe, basically cooked temp, pretty much insures a safe product, cooked or even uncooked. Home curing is not an exact science.
    I've not noticed much of a difference in quality between all cold smoking and bringing it up to 140-150.
    I still cold smoke until it's close to the color I want, then bump up the temp to finish it at 140-150.

  3. #3
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    I see,,,,just a little added protection.

    Thanks Bob!

    JimT
    ---------------

    Good judgment comes from experience, and a lot of that comes from bad judgment.

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