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First Bacon - how long to smoke

post #1 of 6
Thread Starter 
I am new to smoking and just trying my first bacon. I am using a dry cure from the book by Michael Ruhlman and Brian Polcyn. But I am not quite sure at what temperature and how long to smoke and for. I have a MES 30 smoker with a letterbox type conversion so I can cold smoke If I want to. Now after checking on the forum there seems to be so many options I'm not sure which way to go. any suggestions greatly appreciated.

I am using pork belly about 2 1/2 kg. ambient Temps are quite warm here at the moment.

Thanks


Greg
Perth West Australia
post #2 of 6

Since you are having warm weather, smoke it at ambient if you can or at about 38°C but no higher than 54°C. I happen to like 10 hours of smoke but you can go longer or less...JJ

post #3 of 6
Thread Starter 
Thanks ChefJimmyJ

Worked a treat. Went 12 hours.

post #4 of 6

Sorry I missed this, but below is a Step by Step:

 

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

 

 

Bear

post #5 of 6

zott, It would be hard for someone to tell how long to smoke a product not knowing the smoke color or density of the smoke.  Due to the many different reasons such as humidity and temperature, the same type of wood will burn differently. I suggest starting with a specified type of wood such as apple and smoke to a desired color rather than time.  After learning what color works best for you with apple, change to a different type of wood such as hickory and repeat the process.  To help speed this along, you can cut the belly into several sections rather than leaving it whole or in halves and remove at different colors.  Keep good notes on what you do.

 

Hope this helps.

 

Tom

post #6 of 6
Thread Starter 
Thanks everyone, appreciate the advice. Greg
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