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Help from the Bacon Experts

post #1 of 3
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I just purchased four slabs of pork bellies that I want to make bacon out of. Will use Shooter Ricks dry cure bacon recipe, and hot smoke them,(since I live in southwest Louisiana and its still warm here), in my smokehouse. Exactly what temp do I need to smoke them to or is there just a time limit I should use ?

post #2 of 3
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Originally Posted by dj54 View Post
 

I just purchased four slabs of pork bellies that I want to make bacon out of. Will use Shooter Ricks dry cure bacon recipe, and hot smoke them,(since I live in southwest Louisiana and its still warm here), in my smokehouse. Exactly what temp do I need to smoke them to or is there just a time limit I should use ?

 

Hi dj54 !!

 

I think I do mine similar to Shooter's.

I don't think you want to Hot Smoke them. I think you want to "Warm Smoke" them.

 

I usually use about 120*-130* smoker temp, and smoke for about 10 to 12 hours.

The internal temp isn't important. I go for nice Mahogany color which generally comes with Awesome flavor.

 

Here's a link to my Step by Step:

http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

 

 

Bear

post #3 of 3

Each who cures and smokes their own bacon, most likely does it differently.  I cold smoke mine (under 70°) to a desired color rather than time.  It normally is in the smoker for ± three days using a clean thin smoke.  In your case, if you take the IT to a temperature of 150°, your bacon will be ready to consume, fry-bake (keep under 325°)  use in other dishes or freeze.  You may want to place a pan under your bacon to catch any drippings so they may be used later when frying up those eggs.

However you do it, enjoy and let us know how it turns out..

Tom

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