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Questions for you bacon cold-smokers

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New2Q
New2Q Posts: 171
in EggHead Forum
Rind on or off the pork belly before you smoke it?  Rind on or off before you cure it?  And smoke for 12-14 hours?

I'm going to try my hand at bacon starting tonight (picking up 5 lbs. of pork belly on my way home).  I'm going for the sweet breakfast bacon recipe from Rhulman.  If the bacon is as much better than store bought bacon as the home-smoke lox are better than store bought I will be a happy camper.
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  • pantsypants
    pantsypants Posts: 1,191
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    You will be a happy camper .

    I keep the rind on the whole time , I cut it off when i am slicing it to put away .

    That said I don't think there is a wrong way to do it
    Toronto
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  • Charlesmaneri
    Charlesmaneri Posts: 1,295
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    I'v done it both ways and either way it comes out fantastic which ever you prefer it's your call 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • New2Q
    New2Q Posts: 171
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    Thanks for the information.  Charlesmaneri - have you removed the rind before curing or just done it before smoking?  If you've done it before curing have you noticed the bacon being a lot saltier?

    I think for this go-round I'll just leave the rind on for curing and smoking and do like pantsypants and remove it before final slicing.
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  • Charlesmaneri
    Charlesmaneri Posts: 1,295
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    New2Q like I said I did it both was I like to cure with the skin or rind on thou I'v cold smoked with and with out if I remove the skin or rind before smoking I still smoke the rind and put in zip lock bag and put in the freezer and use when I make split pea soup
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I've cured it both ways.  Maybe slightly preferable to remove it before the cure/smoke so your bacon has some outer color.
    ______________________________________________
    I love lamp..
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  • New2Q
    New2Q Posts: 171
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    Well, I guess I don't get a choice.  The pork belly I got from the butcher (different butcher than I usually use but it was late and my normal butcher closed an hour earlier) had no rind on it.  So, I guess this batch of bacon will be cured and smoked without the rind.

    So let's see if I have this correct:
    1. turn every couple of days
    2. pull out of the zip-lock after 6 days
    3. wash, pat dry
    4. put on rack in fridge for 24 hours
    5. cold smoke for 12 hours (or however long the amaze-n-smoker lasts)
    6. slice, cook and eat
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  • BizGreenEgg
    BizGreenEgg Posts: 301
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    +1 to Nola.
    Also,  after the cure I soak it to pull some of the salt out. usually 30 min or so  
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
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  • hondabbq
    hondabbq Posts: 1,980
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    12 hours of smoke?
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  • pantsypants
    pantsypants Posts: 1,191
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    12 hours seems a bit long , but I guess it goes by taste .
    I would recommend half filling up your A.M.S. and taste a piece mid way ,
    As they say. You can always add more smoke ......

    Oh also i never put it on a rack and dry it out for 24 . I have done this but really noticed no difference.  It will form a pelicle while in the egg during the cold smoke .
    That said I also have no patience .
    It wont hurt you to dry it but i see no point . ( my 2 cents) 

     Now excuse me as I go put my cured belly and Almonds  on the egg !
    Toronto
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  • New2Q
    New2Q Posts: 171
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    Sounds like there's plenty of variations and smoke times.  I guess I'll have to make several more batches of bacon to see which I like best.  :D
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