Makin' Bacon - How long to smoke?

CarolinaCrazy

I just put on my first attempt at bacon.

Two small 1.5# pieces of belly I've had in a cure (Salt, Brown Sugar, Pink Salt) for about 8 days. They air dried for 24 hours in the fridge, and are on now at 200˚ with some applewood.

I'm expecting they will take only about 90-120 minutes to get to 150˚  Does that sound right?

Cookinbob

That sounds about right. Keep the temp low to get as much smoke on it as you can. Those are nice looking bellies! I have 10 lbs curing right now.

hondabbq

I cold smoked mine and went for 3hours with the AMNPS.

CarolinaCrazy

Wow this is slooow...been 2.5 hours at around 190 degrees and meat is only at 120 degrees...

shtgunal3

The slower the better in my opinion. The longer it is in the egg the more smoke flavor you get. That belly looks good. It's been awhile since I cured any. This makes me wanna go get some.

paqman

It usually takes me 3 hours @ 300F to reach an IT of 150F

buzd504

CarolinaCrazy said:

Wow this is slooow...been 2.5 hours at around 190 degrees and meat is only at 120 degrees...

You're good.  I think it took mine about 3 hours or so at 300.

Canugghead

I'm on day 7 of curing a boneless loin, simple Ready Cure (=pink salt + salt) and dextrose.  Plan on rinsing/soaking after 9 days, overnight in fridge, then hot smoke around 180-200 till IT 150.

Ogre_BBQ

I just finished smoking a boneless pork loin after 12 days in Buckboard Bacon Cure (no chance to smoke it after 10 days so I left it in there a bit longer) and 1 day in the fridge.  Took over 4 hours to get to 150 with my egg between 190 and 230 grate.

I forget the starting weight but it turned into 8lbs of smoked awesome.

My experience the 2 or 3 times I've done belly is also about 4 hours.

Canugghead

Ogre_BBQ - Welcome aboard and enjoy the egg ride!

Sounds like my pork loin is about the same size as yours, if you used the Hi Mountain cure how do you like it?  

Hibby

I've done between 5 and 7 hours cold smoking

CarolinaCrazy

Man, oh Man. this is soooo good

Ended up taking 3.5 hours at around 200 degrees. I kicked it up to 275 at the end to speed it up b/c I had to go out. Didn't seem to have any effect.

I'd like it a little smoker, but otherwise, this stuff is delicious.

I was a little worried about getting the skin off. After it was cool, I put it skin side down on the counter and slipped a knife horizontally right between the skin and the meat, right against the cutting board and slipped the skin right off. The softened fat made the skin fall right off.

DMW

Nice!

minniemoh

Sure wish I could take those slices out of your frying pan! Looks perfect. Nice job.

theyolksonyou

@CarolinaCrazy‌ I'm smoking my first batch tomorrow night. How much wood did you use and how much would you think you would use next time to get your desired smoke?

CarolinaCrazy

I put in 3 large chunks and a couple little pieces.

I would have liked it a bit smoker. A lot depends on how you mix the wood into the charcoal and if it get's lit or not, but I think all my wood was incorporated, so I will use more next time.

I've read with bacon, the smoker the better, so load it up!

grege345

Great lookin

Legume

smasch

Looks great. It has moved rapidly up my list.

theyolksonyou

CarolinaCrazy said:

I put in 3 large chunks and a couple little pieces.

I would have liked it a bit smoker. A lot depends on how you mix the wood into the charcoal and if it get's lit or not, but I think all my wood was incorporated, so I will use more next time.

I've read with bacon, the smoker the better, so load it up!

That's what I've read as well. I'm thinking lots of apple with some hickory in there as well.

thanks for the quick reply