Belly Bacon - 3 day smoke

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jpgauthi79

Newbie
Original poster
Feb 10, 2016
18
16
Humble, Texas (near Houston)
After curing the bellies, approximately 17 lbs, I've got them ready for my 3 day smoke. After the cure was finished, I rinsed them off, patted them dry, then sprinkled a little garlic powder, onion powder and cracked some peppercorns over the top. After some time in the fridge, I've got them ready for the smoke. 



I've filled my AMZNPS all the way, this time with pecan pellets, and I'll run it til it's empty, usually 10-11 hours. For the first 20 minutes, I'll run the burner on my MES 30 to get the pellets going nicely, but after that, I shut off the burner and use the internal heat. 



Here's some pics from Day 1:























Temps inside the box stayed in between 105-115 for most of the time. If it crept over, I opened up the box for a few minutes. Total smoke time was only 8.5 hours, aiming for 10+ today.



They are back on and enjoying their smoke for the day. I'll have more pics up later. 
 
Last edited:
You're gonna like that bacon....... 
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Looking Tasty already!!
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Holding good Bacon Smoking temps!
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Keep it up---You're in for a Treat!
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BTW: Please stop in at Roll Call & Introduce yourself so every body can give you a proper Welcome.  
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Bear
 
You do know you have to cook that stuff before eating it...    I'm thinking you are eating it out of the smoker for a taste test...
 
Dave, I can't get my smoker temp that low. I'm in the process of getting the cold smoke attachment that I can hook up with a dryer tube that will allow me to pull the burning pellets out of the box. Maybe that will help me get lower temps.

End of day 3, total time was 8.5 hours. Most of the time, I was in between 113-120 with the last two hours between 120-130 due to sunlight. Total smoke time was 26 hours, total weight after smoking was 16 lb, 4 oz, with some loss due to "quality control."






Now it's time for the fridge until tomorrow night when I'll freeze then slice. I'll have more pics up in a few days once it's all portioned out.
 
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Reactions: Bearcarver
 
John, morning....  Have you tried belly bacon smoked below 70 deg. F ??     I've tried warm smoked bacon and it loses something....
Howdy Dave,

Yes I have, but I find it lacking in flavor, unless I give it 2 to 3 times as long smoking.

I also always use Hickory, and I read that you & your Bride like a lot less smoke than I do, so that might have something to do with it.

I know most of the feedback I get from hundreds of guys who follow my method seem to have the same opinion.

Most of those who have gotten off the cold-smoking thing & used 100° to 130° smoking temp never go back.

Bear
 
 
Dave, I can't get my smoker temp that low. I'm in the process of getting the cold smoke attachment that I can hook up with a dryer tube that will allow me to pull the burning pellets out of the box. Maybe that will help me get lower temps.

End of day 3, total time was 8.5 hours. Most of the time, I was in between 113-120 with the last two hours between 120-130 due to sunlight. Total smoke time was 26 hours, total weight after smoking was 16 lb, 4 oz, with some loss due to "quality control."

Now it's time for the fridge until tomorrow night when I'll freeze then slice. I'll have more pics up in a few days once it's all portioned out.
Looks Beautiful, John!!
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I would say give it another day or two before you slice it, but since you did a 3 day smoke, tomorrow should be fine.
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I usually wait for pics of slices, but since your color is so nice, you can have these 
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Now!!

Bear
 
Thanks Bear. This has become a hobby of mine in my downtime and I am thoroughly enjoying the fruits of my labor. I've got a friend in high places at my local grocer and can get these bellies for $1.47/lb any time I want! I try to keep a constant supply for all my friends who just happen to "stop in."
 
 
Thanks Bear. This has become a hobby of mine in my downtime and I am thoroughly enjoying the fruits of my labor. I've got a friend in high places at my local grocer and can get these bellies for $1.47/lb any time I want! I try to keep a constant supply for all my friends who just happen to "stop in."
OMG---Don't lose that contact---That's Awesome!!

Take good care of that grocer---Maybe give him some finished product.

Bear
 
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