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Wood for Bacon

ternan

Newbie
5
10
Joined Dec 10, 2016
Second time making bacon, Ive read through many of the threads here and learned a lot of the pitfall to watch out for, specifically letting the belly dry after curing before smoking. I have 10 lbs of belly cut into 3 manageable chunks in the fridge, I coated it in honey and covered it in a mixture of kosher salt brown sugar and a little nitrite salt for safety, its been 3 days and while I don't have a ton of liquid drawn out it is firming up nicely. My plan is let it go another 8 days, rinse it, put it on the smoker racks to let it dry, cold smoke it for 6 hours at 90 to 110, I am considering using hickory for a more traditional flavor, but am considering apple or cherry, any suggestions or comments?
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
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6,558
Joined Jun 22, 2009
First of all when you say you used a little nitrite salt to be safe.

How much did you use?

Here is a calculator so you can get the amounts right.

http://diggingdogfarm.com/page2.html

Not enough, you kill yourself!

Too much, you kill yourself!

Hope you got it right!

As for the wood I like apple for bacon.

Al
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,324
Joined Oct 4, 2012
Like Al said, make sure you got the cure correct. The calculator Al posted is a great tool to use.

For wood I like apple or cherry on Bacon. They will give you a subtle smoke flavor, not as strong as hickory. My current favorite for bacon is cob. Very unique old school flavor.
 

ternan

Newbie
5
10
Joined Dec 10, 2016
First of all when you say you used a little nitrite salt to be safe.
How much did you use?
Here is a calculator so you can get the amounts right.
http://diggingdogfarm.com/page2.html
Not enough, you kill yourself!
Too much, you kill yourself!
Hope you got it right!

As for the wood I like apple for bacon.

Al
I used
First of all when you say you used a little nitrite salt to be safe.
How much did you use?
Here is a calculator so you can get the amounts right.
http://diggingdogfarm.com/page2.html
Not enough, you kill yourself!
Too much, you kill yourself!
Hope you got it right!

As for the wood I like apple for bacon.

Al
I used half of teaspoon of pink salt per 3-pound package
 

cdn offroader

Meat Mopper
292
62
Joined Nov 14, 2013
I almost always do a 50/50 mix of either pecan or hickory with a fruit wood like apple or cherry. Cherry adds a nice rich color. 
 

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