Homemade bacon

[intrepid27]

I know there's plenty of smokers on here and looking for advice fix an issue I've been having. I've done homemade (smoked) bacon 4 times and have been very happy with the flavors. I've usually down a brown sugar, maple syrup, or honey base and added everything from chipolte to crushed red peppers.

The problem I've had with every batch is when I cook it. It is tough to get it thoroughly cooked without the edges burning. Iv'e try frying it slow, frying it fast, baking in the oven.

Here's my steps:
Brine for 3-5 days
Rinse thoroughly ( but not soak)
Let set for 12-48 hours to dry
Smoke until internal temp of 160 ish.

Any thoughts of how to fix this would be appreciated. I was thinking of trying a brine with way less (or no) type of sugar, syrup, honey, etc.

 

[JP4CY]

Just off hand looking at your brine I usually would go at least 7 when I made it.
Are you using pink salt?

 

[Acylum]

I don’t go anywhere near 160 when I smoke a belly. Usually 130-135. I’m not sure why a higher temp would cause the problem you’re having when cooking it though.

 

[discydisc]

My guess is you have got to much sugar, maybe not rinsing thetthe brine off thoroughly. What temp did you use to bake in the oven/ was it directly on a sheet pan or on a rack?

Also, how are you slicing it, thick, thin, by hand or with a slicer?

 

[intrepid27]

Just off hand looking at your brine I usually would go at least 7 when I made it.
Are you using pink salt?

Yes, I use pink salt. I dropped from 7 days to 3-4 as it was plenty salty. And it usually gets eaten pretty quickly so shelf life is rarely an issue

 

[intrepid27]

My guess is you have got to much sugar, maybe not rinsing thetthe brine off thoroughly. What temp did you use to bake in the oven/ was it directly on a sheet pan or on a rack?

Also, how are you slicing it, thick, thin, by hand or with a slicer?

I've been slicing it by hand so a bit thicker than average. Keeping an I out for a reasonable priced used slicer.

When I bake it Iuse a foil lined pan

 

[discydisc]

I've been slicing it by hand so a bit thicker than average. Keeping an I out for a reasonable priced used slicer.

When I bake it I use a foil lined pan

Do you recall what temp you baked at? Assuming it's the sugar that is burning I would think if you bring the temp down pretty low would be your best bet, inconsistency in your cuts could also lead to that problem of uneven heating, but they way you're describing it sounds like its the sugar, if you like the taste as is (which it sounds like you do) I would try bringing your oven down to 250-275 degrees and giving your bacon a flip at after 15 minutes or so in as well as rotating your pan 180 degrees.