First time Pork Belly / Bacon - hot or cold smoke

Discussion in 'Pork' started by muralboy, Apr 18, 2016.

  1. muralboy

    muralboy Smoking Fanatic

    After a successful run with smoked dried beef, I've worked up the courage to go after the pork belly in my freezer.

    Big question - Should I heat or cold smoke.  My pellet smoker can hold 160 degrees on the low side.  Or I fire up my Big Kahuna/Vortex cold smokers.  What method should I use.  The end goal is bacon.
  2. b-one

    b-one Smoking Guru OTBS Member

    Try both,just the answer you where looking for!:biggrin: You may like it one way over the other while we're at it wet or dry cure, try both each smoked hot and cold!:biggrin:
  3. muralboy

    muralboy Smoking Fanatic

    Spoken like a true sage....LOL.  I was afraid that was going to be the answer
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

      Exactly what I was going to say. 

    Try both ways, its a good excuse to smoke more, and form your own decision. Then open the can of worms again.

    Great answer B-One
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yup. I cold smoke some and warm smoke some. Both have different tastes, all depends on what I am feeling.

    Dry cure, #1, TQ, brine cure, so many ways to do it. Get to smoking. Lol
  6. nosuchreality

    nosuchreality Newbie

    My first was a hot smoke. Now I cold smoke when I can, Southern California has a pretty small window for cold smoking.

    What wood are you planning on using? Hickory? Apple? Maple? Cherry? Pecan? Or something else?
  7. muralboy

    muralboy Smoking Fanatic

    After doing some more reading/research, I'm leaning towards a combo approach - 4 hours of cold smoke with apple wood, then 160 degree smoke with beech wood.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Let us know how it turns out.


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