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?
Announcement
Collapse
No announcement yet.
Bacon recipe question
Collapse
X
-
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.
- Likes 2
Comment
-
Club Member
- Jul 2017
- 1408
- Southeast Illinois
-
Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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.
- Likes 1
Comment
-
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...
- Likes 1
Comment
-
Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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. :-)
- Likes 1
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 pointLast edited by Mr. Bones; May 3, 2020, 06:56 PM.
- 1 like
-
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!
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment