I made my first homemade Bacon last week using MH Maple Bacon recipe. It turned out good with Great flavor but seems a little "tough and more chewy" than we like. I have Sous Vide store bought bacon before and then grilled it until desired doneness. Thinking about that for my homemade bacon. Any other thoughts to tenderize it more?
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Your are remembering to cut across grain, right? -
Well I SV'd some of my Bacon @145 for 12 hours and grilled it on the Pellet Grill @375 for 20 Minutes. Now it is tender and crispy just the way we prefer it! I have SV'd & Grilled store bought bacon before with good results. I like to do a couple pounds at a time and then freeze it. With just two of us in the house we can get a few slices out at a time. It helps a little with the cholesterol.Comment
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Hi Skip!
Good idea about SV your bacon! I made bacon for the first time a couple of weeks ago, and I liked the taste, but I found it a little tough and chewy and was disappointed with the results. Now I have a better plan of attack the next time I try making bacon. Thanks for your idea!!Comment
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Guys, my wife sadly is the only family member who just won’t eat my home cured bacon - she hates it. She loves store bought bacon, but just doesn’t like the consistency of my home cured bacon. I think it’s what you describe - a little tougher and chewier, and not as crispy as she likes. I gave up and have been buying 4 pound packs of Wright’s bacon recently on trips to Sam’s, which is just as well as my Sam’s seems to have quit stocking pork belly, forcing me up the road to Costco (less convenient).Comment
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One way to combat the chewiness of the bacon is too smoke it up too 195 F or so, just like you would a brisket. I know the recipe says to go up too about 160 F or so. But I don't like pork belly another way than melt in you mouth. That is what I shoot for when I make bacon.Comment
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