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Belly bacon... how do you smoke it?

post #1 of 5
Thread Starter 
So it seems Belly Bacon is getting reali popular around here. There also seems to be quite a variety on methods in regards to temps, prep, smoking time, etc...

How does everyone smoke theirs?

I'll start off: I get the raw belly, skin it, usual TQ rub down then sits in the fridge with the usual flippy flip for about a week. Then it's a good rinse, onto the bacon hooks and into the cold smoker to dry for a couple hours. Hickory is my wood of choice, with the last batch being smoked around 22/23 hours (lost track of when I started it) at maybe 70 to 80 deg's. Yes, it's handy to live in Michigan with highs around 20 something this time of year. :)

Then it's left to mellow/rest in the fridge for a day or two before slicing.

How bout you?
post #2 of 5

low and slow



My tries and I am almost out! Ready to try again icon_wink.gif
post #3 of 5
good question,there seems to be two different methods. the first one i did i built a fire in fire box [ 6' away from smokehouse] was able to maintain 70 to 90* in smokehouse. i tended this fire for 14 hrs. not only a pita but went thru a lot of wood. end result, very good for my first attempt but not quite there yet. i think smoke got to heavy at times. just put one in this am. this time i have a hotplate in house and in firebox. im going to go two days at 65* with light smoke to no smoke at times. [using only a handfull of chips every 4 hrs or so] the next one i have curing now i will smoke at 135* for around 14 hrs. i will then compare the two methods to see what i like best. as you can see im on a mission to make the perfect bacon.lol i do notice for the folks that smoke em at 135ish they tend to get a real nice color. as far as the cure im doin a simple tq cure. im not looking for fruits,nuts,berries or a ton of spices, just the right amount of smoke and salt. after the rinse and fry test gig i do put them back in the fridge for two days to let the salt equalize.
post #4 of 5
I cold smoke my belly bacon. Smoke house temp not to get hotter than 70 deg. I use cherry, hickory and ash combo for the smoke. I will smoke for about 8 to 12 hours.

post #5 of 5
I try to keep the smokehouse as cool as I can usually under 110 and use cherry and or pecan and like Andy smoke 8-12 hours
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