smokier bacon ?

[Bearcarver]

Any thoughts out there on making belly bacon smokier?
Like a few hours in the cold smoker---then into the hot smoker?

Maybe gradual changes?

Maybe (with smoke) no heat for an hour, then 120 for an hour, 130 for hour, 140 for hour, 150 for hour, then go to 160 until internal temp gets to 140*.

This is just my idea----might not be good-----Any ideas out there?

Any experience?



Thanks,
Bearcarver

 

[cowgirl]

The lower the temperature and the longer the smoke the better. I cold smoke from 6 to 17 hours. I also do not shoot for an internal meat temperature...I don't cook the bacon, just add the smoke to the meat.

 

[bob the noob]

Same here... Last batch I did was almost an 18 hr smoke and the temp in the smoker never went over mid 90s.

Bacon, like most smoked meats, is not a quick thing to do. If it is, it doesn't taste good... like most pre-packaged store bacon that's flavored by liquid smoke.

-Bob

 

[fire it up]

Came across a few sites a while back that sold double smoked bacon, a lot more expensive than regular bacon and supposedly extremely delicious.
Don't have any recipe for it but here is an article where someone discusses it
http://www.gourmet.com/food/2008/07/doublesmokedbacon

And a link to a site that sells it just so you can take a look
http://www.lobels.com/store/main/item.asp?item=300