Temperature of bacn
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What temperature should I pull my cured and smoked bacon out of my smokehouse?
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kayakingjimmy If you are using a cure and you are planning on pan frying, or oven, really any way to heat it again before consumption, then we recommend 138°. For more information check here https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics
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John, I’m curious about the 138 degrees on the bacon. Seems most instructions I’ve read say to cook to 150-155. I’ve done about 10 slabs to that temp. using several different rubs and all have been terrific.
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Thank you
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msalmon The main reason that you see a lot of places wanting you to cook it higher temps is because they are assuming that this might not be reheated before cooking. When you are planning on pan frying it, or cooking it in the oven to make crispy bacon then 132° is safe, we say 138° as we feel that gives an extra layer of protection without harming the quality of the meat. With Pork one of the main things we are wanting to avoid is trichinosis. This was once a major concern and the reason that the USDA used to recommend cooking pork to 160°, since the cases of this have dropped off so drastically the USDA lowered their requirements to 145° for whole muscle cuts and since Bacon is going to be cooked again 132°. If you are NOT going to fry it in a pan again then it should be cooked to 145 just like any other whole muscle cut to ensure safety.
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Thank you
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Good info there
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msalmon The main reason that you see a lot of places wanting you to cook it higher temps is because they are assuming that this might not be reheated before cooking. When you are planning on pan frying it, or cooking it in the oven to make crispy bacon then 132° is safe, we say 138° as we feel that gives an extra layer of protection without harming the quality of the meat. With Pork one of the main things we are wanting to avoid is trichinosis. This was once a major concern and the reason that the USDA used to recommend cooking pork to 160°, since the cases of this have dropped off so drastically the USDA lowered their requirements to 145° for whole muscle cuts and since Bacon is going to be cooked again 132°. If you are NOT going to fry it in a pan again then it should be cooked to 145 just like any other whole muscle cut to ensure safety.
Jonathon I like the assuming you may not cook the bacon prior to consumption. Who used to eat bacon fresh off a cure without cooking it in some fashion? That is the interesting question to me.
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Jonathon I like the assuming you may not cook the bacon prior to consumption. Who used to eat bacon fresh off a cure without cooking it in some fashion? That is the interesting question to me.
HerbcoFood said in Temperature of bacn:
Jonathon I like the assuming you may not cook the bacon prior to consumption. Who used to eat bacon fresh off a cure without cooking it in some fashion? That is the interesting question to me.
Unlike charcuterie where you reduce the water activity (and cure/age) the product to make it safe for consumption without cooking, I doubt that bacon would have enough “curing/aging” to make it an eat without cooking product… but as you said, it is a great question.
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HerbcoFood, I’ll record a video for you when I make bacon next. My aunt (she’s from N.Dakota…not sure if that is relevant or not) got me hooked on eating a piece of bacon raw, whenever I’m cooking some. I’ve consumed raw bacon more times than I can count and have avoided any sickness. It’s defiantly not the safest thing to be doing but it doesn’t taste bad lol. The town I went to college in, raw beef burger was a big thing as far as local delicacies go…Volga German settled town. The local butcher shops still make it. It is heavily salted and seasoned, you eat it on a cracker. I like that too.
Matt W.
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HerbcoFood, I’ll record a video for you when I make bacon next. My aunt (she’s from N.Dakota…not sure if that is relevant or not) got me hooked on eating a piece of bacon raw, whenever I’m cooking some. I’ve consumed raw bacon more times than I can count and have avoided any sickness. It’s defiantly not the safest thing to be doing but it doesn’t taste bad lol. The town I went to college in, raw beef burger was a big thing as far as local delicacies go…Volga German settled town. The local butcher shops still make it. It is heavily salted and seasoned, you eat it on a cracker. I like that too.
RafterW The raw burger we call it Parisa in Texas, there is a small area of Texas that is where the Alsatian’s settled just west of San Antonio. It is the only area of Texas that makes it. The one we get is meat, cheese, jalapenos and seasonings. We aren’t allowed to open it in the truck because it will be all gone by the time we get to the edge of town.
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RafterW The raw burger we call it Parisa in Texas, there is a small area of Texas that is where the Alsatian’s settled just west of San Antonio. It is the only area of Texas that makes it. The one we get is meat, cheese, jalapenos and seasonings. We aren’t allowed to open it in the truck because it will be all gone by the time we get to the edge of town.
HerbcoFood Was known as tiger meat where I grew up.
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HerbcoFood, I’ll record a video for you when I make bacon next. My aunt (she’s from N.Dakota…not sure if that is relevant or not) got me hooked on eating a piece of bacon raw, whenever I’m cooking some. I’ve consumed raw bacon more times than I can count and have avoided any sickness. It’s defiantly not the safest thing to be doing but it doesn’t taste bad lol. The town I went to college in, raw beef burger was a big thing as far as local delicacies go…Volga German settled town. The local butcher shops still make it. It is heavily salted and seasoned, you eat it on a cracker. I like that too.
RafterW said in Temperature of bacn:
HerbcoFood, I’ll record a video for you when I make bacon next. My aunt (she’s from N.Dakota…not sure if that is relevant or not) got me hooked on eating a piece of bacon raw, whenever I’m cooking some. I’ve consumed raw bacon more times than I can count and have avoided any sickness. It’s defiantly not the safest thing to be doing but it doesn’t taste bad lol. The town I went to college in, raw beef burger was a big thing as far as local delicacies go…Volga German settled town. The local butcher shops still make it. It is heavily salted and seasoned, you eat it on a cracker. I like that too.
If memory serves beef is fine to eat raw if you process and eat right away (like the burger you mentioned and obviously beef tartare) however from my understanding pork and chicken have a different meat fiber which won’t prevent bacteria from entering it. I am sure that the cure would kill some and the smoking may also help but I believe that only heat (pasteurization) helps with killing others.
On a side note, I’ve eaten raw meat several time and never got sick, so YMMV
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RafterW said in Temperature of bacn:
HerbcoFood, I’ll record a video for you when I make bacon next. My aunt (she’s from N.Dakota…not sure if that is relevant or not) got me hooked on eating a piece of bacon raw, whenever I’m cooking some. I’ve consumed raw bacon more times than I can count and have avoided any sickness. It’s defiantly not the safest thing to be doing but it doesn’t taste bad lol. The town I went to college in, raw beef burger was a big thing as far as local delicacies go…Volga German settled town. The local butcher shops still make it. It is heavily salted and seasoned, you eat it on a cracker. I like that too.
If memory serves beef is fine to eat raw if you process and eat right away (like the burger you mentioned and obviously beef tartare) however from my understanding pork and chicken have a different meat fiber which won’t prevent bacteria from entering it. I am sure that the cure would kill some and the smoking may also help but I believe that only heat (pasteurization) helps with killing others.
On a side note, I’ve eaten raw meat several time and never got sick, so YMMV
Dr_Pain yeah I’ve consumed a raw dove heart on occasion as well. The raw bacon is substantially better tasting than that!
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HerbcoFood, I’ll record a video for you when I make bacon next. My aunt (she’s from N.Dakota…not sure if that is relevant or not) got me hooked on eating a piece of bacon raw, whenever I’m cooking some. I’ve consumed raw bacon more times than I can count and have avoided any sickness. It’s defiantly not the safest thing to be doing but it doesn’t taste bad lol. The town I went to college in, raw beef burger was a big thing as far as local delicacies go…Volga German settled town. The local butcher shops still make it. It is heavily salted and seasoned, you eat it on a cracker. I like that too.
RafterW tiger meat is awesome. I’m a born and raised ND boy and tiger meat (raw seasoned ground beef) is pretty popular
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