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First time Pork Belly / Bacon - hot or cold smoke

post #1 of 8
Thread Starter 

After a successful run with smoked dried beef, I've worked up the courage to go after the pork belly in my freezer.

 

Big question - Should I heat or cold smoke.  My pellet smoker can hold 160 degrees on the low side.  Or I fire up my Big Kahuna/Vortex cold smokers.  What method should I use.  The end goal is bacon.

post #2 of 8
Try both,just the answer you where looking for!biggrin.gif You may like it one way over the other while we're at it wet or dry cure, try both each smoked hot and cold!biggrin.gif
post #3 of 8
Thread Starter 
Quote:
Originally Posted by b-one View Post

Try both,just the answer you where looking for!biggrin.gif You may like it one way over the other while we're at it wet or dry cure, try both each smoked hot and cold!biggrin.gif

 

Spoken like a true sage....LOL.  I was afraid that was going to be the answer

post #4 of 8
Quote:
Originally Posted by b-one View Post

Try both,just the answer you where looking for!biggrin.gif You may like it one way over the other while we're at it wet or dry cure, try both each smoked hot and cold!biggrin.gif

 

  Exactly what I was going to say. 

 

Try both ways, its a good excuse to smoke more, and form your own decision. Then open the can of worms again.

 

Great answer B-One

post #5 of 8
Yup. I cold smoke some and warm smoke some. Both have different tastes, all depends on what I am feeling.

Dry cure, #1, TQ, brine cure, so many ways to do it. Get to smoking. Lol
post #6 of 8
My first was a hot smoke. Now I cold smoke when I can, Southern California has a pretty small window for cold smoking.

What wood are you planning on using? Hickory? Apple? Maple? Cherry? Pecan? Or something else?
post #7 of 8
Thread Starter 

After doing some more reading/research, I'm leaning towards a combo approach - 4 hours of cold smoke with apple wood, then 160 degree smoke with beech wood.

post #8 of 8

Let us know how it turns out.

 

Al

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