Bacon lover

larry berrones

Newbie

Original poster

Feb 2, 2013

22

10

• Jun 12, 2013

• #1

Which is the best way to Smoke bacon but then I want the bacon to be crispy any ideas.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jun 13, 2013

• #2

Are you making bacon or are you wanting to smoke sliced bacon and make it crispy?

David

 

rich-

Meat Mopper

Feb 14, 2011

292

16

Ocean Shores, Washington

• Jun 14, 2013

• #3

Larry, Hi.

I cold smoke my bacon for upwards to 14 to 16 hours with either Hickory or apple wood. I kkep my chamber temps undewr 100 degrees at all time.

The bacon is only smoked, Not cooked, for crispy Bacon I then fry it to the level of cripness that I want.

IMHO if you try to take it to a level of crispy in your smoker, you will render (melt) all or most the fat out of the meat.

Rich-

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jun 14, 2013

• #4

I have to agree with Rich. The last belly i smoked for over 40 hours. Used pop's cure. It was great.

Happy smoken.

David

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jun 14, 2013

• #5

Larry Berrones said:

Which is the best way to Smoke bacon but then I want the bacon to be crispy any ideas.

Click to expand...

The best two ways to smoke Bacon (IMO) are Cold smoked for 20 to 40 hours, or Warm smoked for 10 to 12 hours (like I do).

The "Crispy" comes from frying, not smoking.

Here is an easy Step by Step:

http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

Bear