Phil Thomas When I make bacon I do have some fat that renders, I take the bacon to 150 IT. Some fat renders and drips out but with a drip or water pan underneath, it is all contained and the amount of fat lost is negligible for the added safety of taking the meat upto 150 ontop of the cure.
Bentons bacon process
Randie N last edited by
Bacon the Bentons way. No cure, a month before it hits the smoke and 3 days of smoking. Finally found the video again and wanted to share because I figured some of you might find it pretty interesting.
Check it out!
Randie N That definitely looks interesting. I am going to have to look into that.
Andrew last edited by
Great video seen previously, wow 30 days before the smoke 3 days smoke 2 in freezer wow serious amount of time invested.
Well done great to keep it old fashioned simple and tasty!
Andrew Welcome back Andrew. It’s been a while since you have posted. What have you been making lately? Anything of interest?