1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

new to bacon

Discussion in 'Hot Smoked Bacon' started by flipajig, Jan 7, 2011.

  1. flipajig

    flipajig Newbie

    Hello I just found the fourm and im building my own smoker out of a old propaine tank its around 250 gal tank. Ive been BBQ ing for quite some time so im not new to smoking meat Just new to Bacon and Ham. any help I would appreciate im planing to use propaine for my heat with a smoke box for my wood chips I have access to Oak,Pecan,Misquet,Maple wood also at the groc I can pick up apple,alder that i know of right off the top of my head. Im also interested in smoking cheese.

    so I would like to ask a serise of questions.

    1.  what temp works the best for smoking

    2.what wood

    3 and how long

    if someone could point me in the right direction I would appeciate it for the three things that ive listed

    Bacon,Ham,and Cheese

    Thank you.
  2. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    First of welcome to SMF. You'll like it here for there are alot of really good folks that would love to help you with just about anythigntodo with smoking meat and bacon and a ham or two. Now you want to know about bacon. Well there are 3 types that I personally make and they are Bellie bacon (like what you get in the stores) then there's buckboard bacon that's made of a pork butt and then there's Canadian bacon that like what you get on a McMuffin an it's made out of a pork loin. As far as smoking theses they are different as their names. First bellie bacon you try cold smoke it for the flavor and just about the same with buckboard bacon. Now Canadian bacon you want to smok it to 165° so you can eat it right out of the smoker. The other two you have to cook up to eat. Now the choice of woods is as vast as your taste buds. I like the fruit woods apple, pear, peach,  orange, then you can go with just about any other kinds of woods out there. Now I would siggest you go out there and buy some of the books on sausage and curing books that are out there. The most popular and maybe the most helpful in the sausage making and meat curing by Rytek Kutec a polish guy and the book is communly known as "The Bible" around here. So hang out here and you will learn alot in a short time too. 
  3. Do yourself a favor and Google the proper procedures to cut into a propane tank.  With the exploding and all, it can be rather inconvenient.
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I can only give you my opinions---Nothing more:

    Cheese---anywhere between 40˚ and 90˚

    Bacon----anywhere between 60˚ and 160˚ smoker temp (I prefer 110˚ to 150˚ for belly bacon) and removing it between 115˚ and 130˚internal, or when you get a nice dark reddish brown color. 

    Ham----I have never done a Ham (yet), but when I do, it will be one that was already cooked. I will smoke it until the cows come home!