OK, I have finally been able to order some fresh pork bellies and will be starting the curing process early next week. I have been reading a lot of info on here about bacon and I have made some BBB before. A few of the threads and comments I have read mention smoking for multiple days with rest periods between smokes and also allowing the bacon to mature before slicing after it is smoked.
I would like to know what the general concensus is on these two practices. Also, for smoking multiple days, do you just cold smoke for a day, put it in the fridge overnight, and then start the process over again the next day? How many days does this go on? Does this result in more shrinkage then just smoking 8-12 hours? And as far as maturing the bacon, how long? Is there a specific temp range? Do you wrap it? If so, in what?
I know I am probably making a big deal about nothing, but I want to do my best. Thanks in advance for any information!
Bigfish
I would like to know what the general concensus is on these two practices. Also, for smoking multiple days, do you just cold smoke for a day, put it in the fridge overnight, and then start the process over again the next day? How many days does this go on? Does this result in more shrinkage then just smoking 8-12 hours? And as far as maturing the bacon, how long? Is there a specific temp range? Do you wrap it? If so, in what?
I know I am probably making a big deal about nothing, but I want to do my best. Thanks in advance for any information!
Bigfish