My First Time Today - Help Please

Discussion in 'Smoking Bacon' started by brownsugar, May 16, 2015.

  1. brownsugar

    brownsugar Newbie

    So I'm smoking bacon for the first time today but I don't know how much wood chips to use, how much water to put in the pan (water pan is on the left/ wood pan is on the right). I got this from a friend used for 30 bucks so I don't have a manual :(
     
  2. kihler

    kihler Smoke Blower

    I smoke bacon all the time. Finished a 20 lb batch 2 days ago. Fill you chip pan to the top and put in about a quart of water. The water is not big deal but the chips are. I use a combo of alder, apple and fruit woods. Some time I add pecan. Bacon needs to cook to an internal temp of about 160. At about 225, that will take 2 - 3 hours.  It also need a lot of smoke. I fill the pan 2 times. After the bacon is smoked, put it in the frig for 24 hours to let the smoke go through the meat. I always leave the skin on during curing and smoking, and remove the skin after the bacon is done and before I slice it.  But that's the way I do it. I use the smoked skin for soaps.  
     
  3. kihler

    kihler Smoke Blower

    I may not have been clear. Do not add any water to the chip pan. The wood chips need to be dry. NOT soaked.
     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    So how did this turn out?  [​IMG]
     
  5. brownsugar

    brownsugar Newbie

    Fantastic!
     
  6. brownsugar

    brownsugar Newbie

     
  7. brownsugar

    brownsugar Newbie

     
  8. kihler

    kihler Smoke Blower


    Here is a pic of my last batch. I do about 20 pounds at a time. Sure is good.
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Very nice! b
     
  10. question: I have some pork in cure, making some buckboard bacon (eventually, after curing is done). What IT should I be looking for brining the pork to? I've seen different numbers thrown around, and unsure if there truly is a magic or safe number out there.

    I've seen: 120,140,160, 154 (like I bring my smoked sausages to). just don't want to screw this one up (though I may not have a choice in that one, knowing me).

    Just looking for some direction on hopefully the last question I have about it.
     
  11. kihler

    kihler Smoke Blower

    I have made buckboard bacon and brought it up to a IT of about 155 - 160. The same temp as my regular bacon. I also have cured pork in the past and it turned out very good. I do a corned pork shoulder, following the same process as corned beef. I brought the IT up to about 158, took it off the smoker and let it sit. It continued up to about 160+. I don't think you can go wrong with IT of 150 to 160.  

    Let us know how it turns out.
     

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