First time Pork Belly / Bacon - hot or cold smoke

[muralboy]

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.

 

[b-one]

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:

 

[muralboy]

Try both,just the answer you where looking for!

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!

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

 

[foamheart]

Try both,just the answer you where looking for!

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!

  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

 

[pc farmer]

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

 

[nosuchreality]

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?

 

[muralboy]

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.

 

[SmokinAl]

Let us know how it turns out.

Al