Originally Posted by BBQFarmer
I have smoked a lot of belly bacon. First, you do not need to brine it for 14 days. Usually about a week is good. Then, you should rinse it off and preheat your smoker to about 120 F and put it into your smoker with the dampers wide open. You want to dry it out and form a skin on it called the pellicle. Then you can start to smoke. I use a smokepistol www.smokepistol.com and it works great for this because the smoke output is adjustable. Then you need to close the dampers about 1/2 way and start smoking with medium to heavy smoke. Raise the temp of your smoker to about 135 F while smoking for about 2 hours. Then close your dampers a bit more and raise the temp of your smoker to about 165 F and keep smoking with light smoke unitl the bacon temp reaches 130F. Don't let it get too hot in your smoker because the fat melts at about 170 F. After smoking place the bacon in the fridge and let it cool over night. Then you can slice it and wrap. I hope this helps. Good luck.
What type of cure are you using?
Only a week in cure?
Are your bellies only 1 1/2" thick or less?
What is your formula for calculating how much cure to use & how long to cure a belly for Bacon?
Do you have any pictures of any of those Bacons you have smoked.
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