How to hot smoke Bacon/Pork Belly?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

timetosmoke

Fire Starter
Original poster
May 10, 2012
62
11
Central, New Jersey
I have an MES 30" and I want to smoke pork belly (bacon) and hot smoke it. Does anyone have recommendations on hot smoking back/pork belly? What smoker temps, how long, internal temp (I do plan on freezing and or refrigerating the final product ) as I will be frying it when I want to eat it.

Thanks
 
 
I have an MES 30" and I want to smoke pork belly (bacon) and hot smoke it. Does anyone have recommendations on hot smoking back/pork belly? What smoker temps, how long, internal temp (I do plan on freezing and or refrigerating the final product ) as I will be frying it when I want to eat it.

Thanks
Since you're planning on frying it before eating it, I'm thinking maybe you mean "Warm Smoking".

If So, the Step by Step below will give you most of your answers:

Bacon (Extra Smoky)

Bear
 
Personally I would cure it then use an amazen smoker and cold smoke it otherwise your going to render most or all of the fat
 
 
Personally I would cure it then use an amazen smoker and cold smoke it otherwise your going to render most or all of the fat
Or like Piney said---Cold Smoke.

Anything over 130° will start to render some fat, and the higher temp the more fat rendered.

These methods require curing.  You can smoke belly without curing it, but that wouldn't be Bacon, and you would have to Hot Smoke it, and get it to 140° internal temp in no longer than 4 hours. Then take it to at least 145° to finish it.

Bear
 
Last edited:
My 1st belly I hot smoked and was very dissatisfied with the results. Just doesn't taste like bacon when you fry it up. I think you'll be happier if you cure and cold smoke if your looking for quality bacon.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky