Any tips on smoking bacon

Primeggister1 · March 2010

I am attempting to smoke a 8 inch by 12 slab of bacon. I guess it will be apple would for smoke. Any suggestions on temps and cook duration?

Our Nicky · March 2010

Hi Marc, I remember the NiEGGarafest pizzas fondly - and thanks for the subsequent tips.

I cure my own bacon - see my recent post in the Recipe section.

I do mostly back (Canadian) bacon from whole loins but I have 4 slabs of bellies curing as we speak (type that is). I use soaked cherry and or apple chunks and twigs that I keep in a tub of water in my work kitchen but any fruit/nut wood would work. I'm tempted to give oak a try but it's prett pungent. I get my wood from trees I know. Producing fruit trees are usually sprayed with a variety of pesticides that I'd just as soon not eat.

I'm working my way up to prosciutto - stay tuned for a couple of years!
Best
Nick

lowercasebill · March 2010

nick i quicker than i this morning ,, read his post ,, go to thirdeyes [playing with fire and smoke] read his buckboard recipe. someone posted a cold smoke of bacon this week you could search for that,
i use hickory for smoke ,, indirect at 225 till 150 internal ..

Humphrey Chimpden Earwicker · March 2010

Can also cold
smoke for 6 to 8 hours

Primeggister1 · March 2010

Thanks guys, cooking tomorrow.

Any tips on smoking bacon

Comments

Categories