THIS!^^^^^^^^^^^^That's the only reason. There is no difference in Smoke contact, Horizontally or Vertically, as long as there is a couple of inches between slabs for circulation. I guess if you are really Anal, you might not like the lines on the bacon from contacting the racks. But you don't see them when sliced...JJmaybe hanging you could fit more in the smoker,
I put bacon hangers in the "gadget" category. At least for the way I do mine in the MES. They just go in the racks nice and tidy! I usually have 3-4 slabs that I doubt would fit without touching if I hung them. Perhaps if I had a large "walk-in" size smoker the "hanging" arrangement would make more sense.
Heck, I even prefer doing sausage flat vs hanging for that same reason.
I cold smoke...no heat except ambient air temp, and what ever little bit that migh come off the amazing try and tube.You hot smoke or cold smoke?
I just got (2j 10lb packs of pork belly at Costco today. $2.99/lbWell it certainly looks like us folks that hang the bacon are in the minority. I'd think with hanging there might be a little better smoke and heat distribution, no rotating racks, I've never noticed any stretch. I reckon that's just another aspect that makes this forum such a great place to be, guys doing the same thing, in a different way. I'll keep making my bacon the same old way I posted here some time back, don't want to change what works for me.
Having left my meat contact back in CA when we moved to AZ three months back I'm having a little difficulty finding pork belly, and I'm about ready to make some bacon. I called two different butchers that had pork belly, they wanted $8 and $7 a pound, over twice what I ever paid before! I think the first belly I ever smoked cost me about a buck a pound, tho that was awhile back. I'm headed to Sam's Club today to get some beef and porkbutt to make my hipshot burgers. I've never seen and pork belly on display there, or at Costco, but maybe they keep some in the back and I need to ask the butcher. RAY
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