Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Bacon recipe question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • JCGrill
    Club Member
    • Mar 2017
    • 1728
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    Bacon recipe question

    Those of you who make bacon, got a question. I find that the recipes with sugar in them result in a lot of very dark, sometimes charred, bacon when I fry it up. Obviously because the sugars are burning. I usually don't get it so burned that it tastes off, but I am wondering if anyone has any ideas? Or is it one of those things where you either accept it or don't make bacon with sugar?
  • DreamOn
    Club Member
    • Jan 2020
    • 51
    • Lancaster PA

    #2
    You need to cook it on a very low temperature so it cooks before the sugar burns 🙂

    Comment


    • JCGrill
      JCGrill commented
      Editing a comment
      Low? How low? See below.

    • DreamOn
      DreamOn commented
      Editing a comment
      How low? Stovetop the knob that says low 🙂.
      This works for small amounts like 2 of us. For a crowd oven bake at 350
  • Brewmaster
    Charter Member
    • Oct 2014
    • 585
    • Santa Rosa, CA

    #3
    I cut the sugar in half

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Wowzers! I bet that takes a really sharp knife and microscope-like vision.
  • Red Man
    Club Member
    • May 2018
    • 1028
    • Western Washington

    #4
    Cook in the oven.

    Comment


    • JCGrill
      JCGrill commented
      Editing a comment
      I have never done this. I just like cooking it in a pan, plus we're at the time of year where I really don't want to heat up my house with an oven. But, I may give it a go this fall.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Ime, once ya do oven bacon, an realize there's no more spatter, burns, etc., ya'll never wanna do it in a skillet, again...

    • scottdware
      scottdware commented
      Editing a comment
      Agree with Mr.Bones - bacon in the oven is great, less mess!
  • rickgregory
    Founding Member
    • Aug 2014
    • 689
    • Seattle, WA

    #5
    Are you wet or dry curing? If the latter, are you washing the cure off thoroughly? How do you cook the bacon (pan, high heats, what?)

    Comment


    • JCGrill
      JCGrill commented
      Editing a comment
      Wet. Washing, yes. Cast iron, no more than medium heat.
  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1851
    • Bryson City, NC

    #6
    I cure with maple sugar and don't have this problem. Are your rinsing the belly off before smoking after taking it out of the brine, dry or wet. Then letting it set a pellicle, that is a tacky surface so the smoke will adhere better and the belly is cold. As far as temp smoke at 210-225 and smoke to interior temp of 156.

    What recipe are you using, you might want to check it against Meathead recipes in the free section.
    Last edited by mountainsmoker; May 2, 2020, 12:02 PM.

    Comment


    • JCGrill
      JCGrill commented
      Editing a comment
      I'm using those recipes.
  • Dadof3Illinois
    Club Member
    • Jul 2017
    • 859
    • Southeast Illinois

    #7
    Sounds like you like super crispy bacon...I have found that the cures I’ve been using doesn’t lend itself to super crispy bacon. But then again I haven’t been curing bacon very long and I’m sure someone will chime in with information.

    Comment


    • JCGrill
      JCGrill commented
      Editing a comment
      I do not. But I do want to render out some of the fat,otherwise why bother cooking it at all? It's already been cooked once.
  • JCGrill
    Club Member
    • Mar 2017
    • 1728
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    #8
    My general attitude on how long to cook bacon is that it should not be limp coming out of the pan, but I should be able to bend it without it breaking. Frying a pound of it usually takes 20 minutes give or take, since I want to render out some fat. That means that I can't use high heat.

    I typically have not bothered with the pellicle, but I do generally follow the rest of the process on the free side. I've used those recipes as well as others. Anything with sugar has this problem. Actually, even bacon from my butcher that has sugar in it has this problem.

    Maybe I should try the oven...

    Comment


    • Red Man
      Red Man commented
      Editing a comment
      The oven really is the way to go for home made bacon. Evenly cooked and no burning. I put heavy duty aluminum foil over the sheet pan so I don’t have any clean up. I flip the bacon about 3/4 of the way through.
  • RonB
    Club Member
    • Apr 2016
    • 12703
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #9
    Boil it (he sez running and ducking...)

    Comment


    • JCGrill
      JCGrill commented
      Editing a comment
      Ha. I once did that when I was in college.
  • scottranda
    Charter Member
    • May 2015
    • 1731
    • Charlotte, NC

    #10
    Lower frying temps.

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3262
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #11
      I usually cook my bacon on a rack on a cookie sheet in the oven and don’t really have that problem doing it that way. That said, my favorite bacon recipe is my Maple-Whiskey recipe, which doesn’t tend to have that problem. :-)

      Comment


      • Red Man
        Red Man commented
        Editing a comment
        JCGrill I set the oven to 400 degrees. It takes about 30 minutes with the slices on foil covering an aluminum sheet pan. Oven temp doesn’t seem too critical to me. Lower temps will probably render out a bit more fat.

      • ecowper
        ecowper commented
        Editing a comment
        I use a wire rack, layer of foil at the bottom of the cookie sheet .... works great, clean up is easy peasy

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Agreed, ecowper I cook my oven bacon at around ~275°...foiled pan, rack to elevate, fire up th oven, slide it in, gives me time to perform my mornin ablutions, without settin off no smoke alarms.
        When I return, it's gittin close to egg time.

        Cookin it much hotter makes jus as much splatter as stovetop, only now ya gotta kneel down, scrub out th oven,,, ...kinda misses th whole danged point
        Last edited by Mr. Bones; May 3, 2020, 06:56 PM.
    • RickyBobby
      Club Member
      • Jul 2016
      • 436
      • Kingwood, Texas

      #12
      I’m with you JCGrill , I have a similar issue. I do not have a good solution for you sadly as I just fry it up and keep a close eye on it. The sugar absolutely causes the same “burnt” portions, but I usually use lower heat and more careful monitoring. I’ve yet to throw even a slice out though. Best of luck!

      Comment

      Announcement

      Collapse

      Meat-Up in Memphis 2021

      SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
      Click here for details. (https://amazingribs.com/memphis)
      See more
      See less
      Working...
      X
      Meat-Up in Memphis

      Placeholder

      Spotlight

      These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use our links when you buy things

      Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

      https://tinyurl.com/amazingribs

       


      If you have a Weber Kettle, you need the Slow 'N' Sear

      Placeholder

      The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

      Click here for our article on this breakthrough tool


      The Good-One Is A Superb Grill And A Superb Smoker All In One

      Placeholder

      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

      Click here to read our complete review


      Griddle And Deep Fryer In One

      Placeholder

      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

      Click here to read our detailed review and to order


      The Pit Barrel Cooker May Be Too Easy

      Placeholder

      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

      Click here to read our detailed review and the raves from people who own them


      The Undisputed Champion!

      Placeholder

      The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

      Click here to read our comprehensive Platinum Medal review


      Grilla Pellet Smoker proves good things come in small packages

      Placeholder

      We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

      Click here for our review on this unique smoker


      Delta by Nuke,
      Stylish and Affordable
      Gaucho Grill

      Placeholder

      Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

      Click here to read our complete review


      Genesis II E-335 
      A Versatile Gasser That Does It All!

      Placeholder

      Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

      Click here to read our complete review


      GrillGrates Take Gas Grills To The Infrared Zone

      Placeholder

      GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

      Click here for more about what makes these grates so special


      Is This Superb Charcoal Grill A Kamado Killer?

      Placeholder

      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

      Click here to read our detailed review of the PK 360

      Click here to order directly and get an exclusive AmazingRibs.com deal


      Our Favorite Backyard Smoker

      Placeholder

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

      Click here for our review of this superb smoker


      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

      Placeholder

      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

      Click here to read our detailed review


      Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

      Placeholder

      A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

      Click here to read our complete review


      Track Up To Six Temperatures At Once

      Placeholder

      FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

      Click here for our review of this unique device


      The Cool Kettle With The Hinged Hood We Always Wanted

      Placeholder

      Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

      Click here for more about what makes this grill special


      Finally, A Great Portable Pellet Smoker

      Placeholder

      Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

      Click here to read our detailed review and to order