Belly bacon... how do you smoke it?

Discussion in 'Smoking Bacon' started by bob the noob, Feb 1, 2010.

  1. bob the noob

    bob the noob Smoke Blower

    So it seems Belly Bacon is getting reali popular around here. There also seems to be quite a variety on methods in regards to temps, prep, smoking time, etc...

    How does everyone smoke theirs?

    I'll start off: I get the raw belly, skin it, usual TQ rub down then sits in the fridge with the usual flippy flip for about a week. Then it's a good rinse, onto the bacon hooks and into the cold smoker to dry for a couple hours. Hickory is my wood of choice, with the last batch being smoked around 22/23 hours (lost track of when I started it) at maybe 70 to 80 deg's. Yes, it's handy to live in Michigan with highs around 20 something this time of year. :)

    Then it's left to mellow/rest in the fridge for a day or two before slicing.

    How bout you?
  2. azrocker

    azrocker Smoking Fanatic SMF Premier Member

  3. davef63

    davef63 Smoke Blower

    good question,there seems to be two different methods. the first one i did i built a fire in fire box [ 6' away from smokehouse] was able to maintain 70 to 90* in smokehouse. i tended this fire for 14 hrs. not only a pita but went thru a lot of wood. end result, very good for my first attempt but not quite there yet. i think smoke got to heavy at times. just put one in this am. this time i have a hotplate in house and in firebox. im going to go two days at 65* with light smoke to no smoke at times. [using only a handfull of chips every 4 hrs or so] the next one i have curing now i will smoke at 135* for around 14 hrs. i will then compare the two methods to see what i like best. as you can see im on a mission to make the perfect i do notice for the folks that smoke em at 135ish they tend to get a real nice color. as far as the cure im doin a simple tq cure. im not looking for fruits,nuts,berries or a ton of spices, just the right amount of smoke and salt. after the rinse and fry test gig i do put them back in the fridge for two days to let the salt equalize.
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I try to keep the smokehouse as cool as I can usually under 110 and use cherry and or pecan and like Andy smoke 8-12 hours

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