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Almost time to Smoke them

post #1 of 8
Thread Starter 
Hi Guys,

I have four Pork Belly's curing that will be ready for the Smoker Saturday.

What temperature do I smoke these at? I know I take them to 160, so I'm guessing 220ish, but do you normally cold smoke them for a while first, then hit them with a little more heat?

Actually, any help on the smoking process itself would be appreciated. Temperature, time, etc.

Thanks guys!
post #2 of 8
I have 2 belly's going right now, I try to keep them about 180-190. I'll stop them when they reach 150 internal temp. They should be done in about 1 hour, I'll post "Q-VIEW" when they come out.
post #3 of 8
I cold smoke mine for about 4 hours first to totally dry them. Keeps the finished product from being splotchy.
post #4 of 8
Good advice here... 160 - ish is where I go to. It's gonna get fried... and you don't want to start cooking the fat out on the smoker.
post #5 of 8
i am getting 2 bellies sat.
i plan on cold smoking em, like i did the buckboard...........after a long cure......tho one i am turning into pancetta
post #6 of 8
I like to cold smoke belly bacon,( under 100 degrees)... then partially freeze to slice.

In cold smoking, you do not shoot for an internal meat temperature...you shoot for the amount of smoke you want on your bacon.
I like to cold smoke belly bacon anywhere from 6 to 8 hrs.

I do hot smoke back bacon or loins though.
post #7 of 8
I'm totally with Cowgirl on this one. If you have a good cure going you will be safe and as Richtee said it's going to get cooked later anyway. I keep my smoker below 120ºF throughout the 6-9 hours it takes to smoke. I'd go even colder but my smoker won't. Look at the stuff in the store, you can bet that never saw any heat either. If your cure is correct trichinosis is no problem and neither is C botulism. After smoking I wait a few days for the flavors to meld then chill and slice prior to vacuum bagging for the freezer.
post #8 of 8
Thread Starter 
Great stuff here.

Thanks alot everyone.
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