How to hot smoke Bacon/Pork Belly?

Discussion in 'Smoking Bacon' started by timetosmoke, Jul 18, 2015.

  1. I have an MES 30" and I want to smoke pork belly (bacon) and hot smoke it. Does anyone have recommendations on hot smoking back/pork belly? What smoker temps, how long, internal temp (I do plan on freezing and or refrigerating the final product ) as I will be frying it when I want to eat it.

  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Since you're planning on frying it before eating it, I'm thinking maybe you mean "Warm Smoking".

    If So, the Step by Step below will give you most of your answers:

    Bacon (Extra Smoky)

  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I would cure it then use an amazen smoker and cold smoke it otherwise your going to render most or all of the fat
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Or like Piney said---Cold Smoke.

    Anything over 130° will start to render some fat, and the higher temp the more fat rendered.

    These methods require curing.  You can smoke belly without curing it, but that wouldn't be Bacon, and you would have to Hot Smoke it, and get it to 140° internal temp in no longer than 4 hours. Then take it to at least 145° to finish it.

    Last edited: Jul 18, 2015
  5. My 1st belly I hot smoked and was very dissatisfied with the results. Just doesn't taste like bacon when you fry it up. I think you'll be happier if you cure and cold smoke if your looking for quality bacon.

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