Making bacon

[Carpenter Gary]

Ok,so I have 2 3.5 lb pork bellies that I have cured for 10 days,last night I cold smoked them for 3 and 1/2 hours my question is do I need to continue to keep cold smoking them or should I hot smoke them now they've been sitting a day in a refrigerator uncovered.

 

[chef jimmyj]

Hot smoke gets a faster color and surface smoke. But Cold smoke will give a deeper smoke penetration and flavor. I like the flavor and texture of Cold smoke and roll 12 straight hours of TBS at <100°F. I really don't see a reason doing a Hybrid would be harmful. It has to be X hours of Cold then Hot to maintain the Cure's bacteriostatic quality. Below is a graphic from DaveOmak...JJ

Smoke penetration in meat..... Cold vs Hot

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[Carpenter Gary]

Just got done hot smoking the bacon to 140, letting it cool down before going in the fridge

 

[chopsaw]

Looks good Gary.

 

[Bearcarver]

Looks Real Nice, Gary!!
Nice Job.

I get my best results when I use a Smoker Temp of between 100° and 130°, for about 11 hours (1 AMNPS Load).
Low enough Temp to allow Smoke to go deep, and warm enough to get the "Hot Smoking" benefits.
Bacon (Extra Smoky)

Bear

 

[Carpenter Gary]

Thanks guys ,! I can't wait to try. another one

 

[Miss Piggy]

Hybrid works! I do ours like that often. I use our cold smoker, because I like that smoke flavoring better than hot only. And then, since we like the texture of the cooked to 150, I put it in the hot smoker. I could just use the oven, but the hot smoker is right there, so...