Need some first time bacon advice please

Discussion in 'Smoking Bacon' started by eichhoma, Feb 1, 2015.

  1. eichhoma

    eichhoma Fire Starter

    I picked up a 12 lb pork belly from my local butcher yesterday because I have been dying to try making my own bacon for quite some time.  I have been reading lots and lots of posts on here looking at how others do it on here and I come down to a couple questions I would like to ask to determine my best first time approach here.

    I have a large stick burner (Horizon) and I have never cold smoked.  Is there an easy way for me to do that with my smoker or should I do a hot a smoke?  I did notice quite a few posts where fellas seem to prefer a cold smoke than a hot smoke on a belly.  I really struggle to maintain a temp under 200* in my smoker with any consistency at all.

    Wet brine vs dry - looks like I see more folks doing the dry and am wondering which would be the recommendation for a first time novice making bacon from pork belly?  I really REALLY don't want to get my family sick - just looking for the most reliable and safe way to get it cured that will impart some good taste for a newbie like me....

    Really appreciate any advice I can get on best way to go about trying this for the first time, thanks !

  2. Take a look at Pop's wet cure and Bearcarvers Step-By- Step for dry. Maybe try them both and see which you prefer.

    Happy smoken.

  3. eichhoma

    eichhoma Fire Starter

    What is exactly is AMNTS - or what does it stand for ??  Is that the wood dust that you light and it real slowly burns over a 12 hour period of time? Any idea what temp that would smoke at in a 20" steel offset wood burner?   thanks so much for your reply
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  5. It would smoke pretty close to ambient temp. Tropics has you covered on what it is.

    Happy smoken.


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