Discussion in 'Smoking Bacon' started by larry berrones, Jun 12, 2013.
Which is the best way to Smoke bacon but then I want the bacon to be crispy any ideas.
Are you making bacon or are you wanting to smoke sliced bacon and make it crispy?
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.
I have to agree with Rich. The last belly i smoked for over 40 hours. Used pop's cure. It was great.
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: