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How do I smoke bacon?

tristan26

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So we just butchered a pig and I want to attempt smoking my own bacon. I have lots of bacon so I want to try a few different ways of doing it.

What is better a brine or rub? What gives it the best flavor and how long do you let them sit?

How long do you cold smoke for and what is required temp? What kind of chips do you like to use on yours?

If i was to hot smoke it what temperature would I do it at and for how long?

How long do you let it rest? And should I wrap it in plastic wrap or zip lock bags?

Thanks.
 

dirtsailor2003

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All kind of personnel preference questions. I prefer a dry rub cure using cure #1. I prefer to cold smoke over several days. I prefer to rest the bacon 5-7 days after smoking before packing. I also prefer to cut into rashers and not slices.

http://www.smokingmeatforums.com/t/236348/rubbed-the-belly-its-bacon-time

All that said I have used Pop's brine too

http://www.smokingmeatforums.com/t/131123/the-bacon-trifecta-thats-a-wrap

Still prefer to dry brine, but if you don't have a scale Pop's is the way to go.
 
Last edited:

SmokinAl

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There you have it, three completely different methods.

Since you have so much bacon, why not try all three & let us know which one you like the best.

Al
 

atomicsmoke

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All kind of personnel preference questions. I prefer a dry rub cure using cure #1. I prefer to cold smoke over several days. I prefer to rest the bacon 5-7 days after smoking before packing. I also prefer to cut into rashers and not slices.

http://www.smokingmeatforums.com/t/236348/rubbed-the-belly-its-bacon-time

All that said I have used Pop's brine too

http://www.smokingmeatforums.com/t/131123/the-bacon-trifecta-thats-a-wrap

Still prefer to dry brine, but if you don't have a scale Pop's is the way to go.
English is my 2nd language but I thought a rasher is a slice.
 

dirtsailor2003

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You slice it before eating?
Depends on what I'm cooking. If it's breakfast bacon yes. Beans or other delectable things I will chunk it up. That is why I leave it in the lrger pieces. I like to have the option to use it not sliced.
 

atomicsmoke

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Got it. I too leave some unsliced, mostly the ends and pieces that won't yield a nice slice.
 

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