Noob to Bacon Please Help LOL

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Smoking Fanatic
Original poster
Dec 23, 2006
I have been smoking Pork Loins, Chicken Breasts, Turkey Breasts, beef roasts, etc. for the past year and want to venture into something new. Bacons. I have read all the posts in here and think I have the general idea.

Hickory Smoked Bacon - Ideal = Pork Belly 4-8 pounds. Dry cured (60%salt, 40%sugar) 1 pound = 1 day dry curing. Then rinse and allow to dry, apply rub and let set over night. Set out 1 hour to room temp and smoke at 200-225 until it reaches 145 so I can pan fry or nuke it.

Canadian Bacon - Ideal Boneless Pork Loin = any size. Dry same process as above, but run it to 160-165 so I can just slice to eat?

I am running a propane GOSM, with hickory chips. Do you trim the bellies and loins before you cure? Also I take it you remove the skin and nipples before curing? (hehehehe I said nipples) LOL.

I would like to try one hickory and one maple here in the near future, but just want to make sure I get everything right before I do.

Thanks for your input.
When doing Canadian Bacon make sure to use a cure.

One of the reasons is that the cure keeps the meat pink. Thee is some thing just not right about eating white canadian bacon. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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