Just tried my first bacon from a wild boar we hunted this spring. Dry cured a 3-lb. belly for 5 days then into the smoker, tried to keep it between 140° and 175°. (The temp. I monitor with the RediCheck thermometer and always notice a big fluctuation.) Took a good 4 1/2 hours to get to 150° internal, but looks partially cooked on the outside. Is this too much heat? Steve Raichlen's guide said 175° for 2-3 hours. Pointers, please!
Bacon - too much heat?
- Thread starter 1Valady
- Start date
Pork Belly
Moderator
Is that a wild hog belly? Most folks throw out wild hog bellies because they are not very thick. That chunk of meat looks very done. From your comment "tried to keep it between 140° and 175°" I am guessing you kept moving the set temp. You need to set the temp and walk away.
As far a pointers there is and extensive bacon section read some of those posts and see if you have questions.
As far a pointers there is and extensive bacon section read some of those posts and see if you have questions.
SconnieQ
New member
Wild boar bacon is going to be a challenge, but it's worth a try. What is all the red "goop" on the belly that I see in the picture? I would think if you cure, cold smoke, then smoke to 150 IT, it should be okay... but probably on the lean and tough side, without much fat, so you'd want to slice really thin. I wonder if it might be more like jerky? You'll notice a big temperature fluctuation in box temp if you have an analog (non "D") model smoker. It's generally not a problem. I successfully make bacon in my #1.
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