We're killing two hogs this weekend. Thinking about keeping some bacon/pork belly. Do you cold smoke bacon? We've always just kept chops, tenderloin, and ground the rest for sausage.
bacon?
- Thread starter newsmokerky
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
DueNorth
Newbie
Hello Newsmokerky,
I would go for a long cold smoke at around 100F for probably a good 5 hours. Smoke with Hickory, Maple, Apple, cherry are all good on bacon. I have heard Pecan is pretty good as well.
Use a meat probe or an instant read thermometer. Smoke it until you love the colour. Then increase you heat a bit every hour up to 180-200 and pull your bacon off when you hit an IT of 140-150*F.
Best of luck to you. Hope it all works out great and you will never go back to store bought bacon again!
Lots of other posts on here with more detailed instructions if you need them.
Regards,
MJ
I would go for a long cold smoke at around 100F for probably a good 5 hours. Smoke with Hickory, Maple, Apple, cherry are all good on bacon. I have heard Pecan is pretty good as well.
Use a meat probe or an instant read thermometer. Smoke it until you love the colour. Then increase you heat a bit every hour up to 180-200 and pull your bacon off when you hit an IT of 140-150*F.
Best of luck to you. Hope it all works out great and you will never go back to store bought bacon again!
Lots of other posts on here with more detailed instructions if you need them.
Regards,
MJ
Preacher Man
Smoking Fanatic
Hmmm. I don't have the equipment to cold smoke for now. I've got the new Smokin It II, but don't have any cold smoke accessories. Can the bacon/belly be frozen, then smoked later?
Preacher Man
Smoking Fanatic
Hmmmm. I'm thinking I'm gonna keep some of it and freeze it. Keep 12"X12" blocks or so? Is there any reason bacon HAS to be sliced in uniform slices? I do not have a slicer. Will have to free hand it after smoking.
- May 12, 2011
- 22,172
- 7,151
Read up on all the great recipes here. Belly Bacon needs to be cured. You add Cure #1 based on the belly weight or in a curing brine. See Pops Brine. Let it cure 7 days per inch. There is lots of info on the subject.
Chops and Tenderloins? The upper shoulder, the Boston Butt makes great Pulled Pork, as does the lower leg called the Picnic Shoulder. Making cured Ham is easy. Again, check out Pop's recipe and procedure. How about the Side Spare Ribs and the Baby Back Ribs? You don't grind up all these great cuts of Pork, do you? With all that ground pork, do you make Sausage at least?...JJ
Chops and Tenderloins? The upper shoulder, the Boston Butt makes great Pulled Pork, as does the lower leg called the Picnic Shoulder. Making cured Ham is easy. Again, check out Pop's recipe and procedure. How about the Side Spare Ribs and the Baby Back Ribs? You don't grind up all these great cuts of Pork, do you? With all that ground pork, do you make Sausage at least?...JJ
Yes, we make sausage, and it's tremendous sausage. I forgot to add, we keep the ribs too. As for the rest, it's so cheap to purchase on sale, we don't mess with it. We do keep all the rib cuts. I was amiss there....
DueNorth
Newbie
If you are going to freeze for later use, and are able to, vaccum seal your chunks of belly. If you don’t have a vaccum sealer you can place your slabs in a big plastic zipper freezer bag and sink it in a sink full of water until just the zipper on the bag is out of the water and do the zipper up. This will remove all the air from the bag and helps prevent freezer burn.
As
Preacher Man
said, the Amazen
As
Preacher Man
said, the Amazen
DueNorth
Newbie
Kroger regularly runs butts on sale for as little as $1.59 a lb. Sometimes cheaper at Aldi. W
Yes, we have a great vacuum sealer. Commercial grade.If you are going to freeze for later use, and are able to, vaccum seal your chunks of belly. If you don’t have a vaccum sealer you can place your slabs in a big plastic zipper freezer bag and sink it in a sink full of water until just the zipper on the bag is out of the water and do the zipper up. This will remove all the air from the bag and helps prevent freezer burn.
As
OK, I've got some nice 12" x 12" or so slabs of belly from the pigs we killed this weekend. I've got one slab in the fridge, the rest in the freezer. I'd like to try to make some applewood smoked bacon. Does it need to be cured prior to smoking? Cold smoke? All tips/advice will be greatly appreciated. Thanks in advance.
Yes, porkbelly for bacon must be cured before smoking.
Check out daveomak, pops6927, and disco for recipes, methods, etc.
dernektambura
Smoking Fanatic
Last edited:
I think you'd be better off hot smoking that bacon unless you have the proper set up like what dernektambura has pictured above.
Now I’m completely confused. Can I not cold smoke bacon with the amazn tube in my smokin it II after curing it?
dernektambura
Smoking Fanatic
Cure it with cure #2 and smoke at low temp for long term stash.... cure it with #1 cure for freezing stash...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Sourdough Starter.
- Started by BGKYSmoker
- Replies: 41
- General Discussion
-
Featured Tri tip and beans
- Started by flatbroke
- Replies: 35
- Grilling Beef
-
Kielbasa...
- Started by Gonna Smoke
- Replies: 33
- Sausage
-
Thermometer questions.
- Started by DieselTech
- Replies: 30
- Meat Thermometers
