Bacon...To hot smoke, or cold smoke?
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Cold for sure.
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Prepping for my first time making bacon (outside of a poor attempt at buckboard bacon probably 6 or 7 years ago). So, what do you prefer - hot or cold smoking bacon?
For reference, my pellet grill, which is what I’d need to use, has a minimum setting of 150*. I can start in a cold smoker, and this time of year that buys me a bit of time before I reach those temps.
For cold smoking, I’d just put a smoke tube underneath it in my drum smoker and let it do it’s thing. Again, no worries about the danger zone this time of year.
Midwest_kc when I did the dry rub bacon, I used the smoke/drying schedule on Meatgistics University “Cured Whole Muscle Meat 104 - Bacon Basics” I used a pellet smoker and just propped open the door to drop the temp. In the no smoke sessions consider using the kitchen oven to accomplish the same thing. Good luck and let us know how it goes.
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I follow Michael Rulhman’s method for bacon curing and hot smoke to 150F IT, although I am going to make a batch next week and think I will hot smoke to 140F IT
I use a vertical propane smoker and use the included smoke box as well as a smoking tube.
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Matt W.
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RafterW That looks delicious. I’m going to go to Costco this week and pick one up to get going on it. Probably cut it in half and do 2 recipes.
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RafterW That looks delicious. I’m going to go to Costco this week and pick one up to get going on it. Probably cut it in half and do 2 recipes.
Midwest_kc that is usually what I do. Most bellies are long enough that you can even cut them in 3rds and still get a good amount of meat for each version. I like playing with different flavors, building off of a base cure recipe. I’ve done garlic-peppercorn and herb, cracked pepper, maple, and another that I really like, which I call “sweet-heat”. It has maple syrup and siracha sauce in the cure.
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Well now I see bacon is going to have to be a future project for me! What is the cost running on bellies? I’ve always heard bellies and hams dictate the pork market. Is there a time of the the year when bellies are more economical?
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Well now I see bacon is going to have to be a future project for me! What is the cost running on bellies? I’ve always heard bellies and hams dictate the pork market. Is there a time of the the year when bellies are more economical?
marzig20 about 3 weeks ago they were running 3.99/lb at my costco. YMMV
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marzig20 about 3 weeks ago they were running 3.99/lb at my costco. YMMV
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Midwest_kc are they cryovac and or frozen?
marzig20 cryo, not frozen
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marzig20 cryo, not frozen
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Did the same as GWG8541. My smoker controlled the temps throughout that schedule.
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RafterW can’t deny that is great looking bacon
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cdavis thank you, with the hotsmoke, you definately get some of the outer muscle cooked and it has a different appearance than the cold smoked along the outer edge. With that said, if you are frying it anyway, both methods will produce the same end result. The hotsmoked is just technically safe to eat right out of the smoker…I’ve been known to eat raw cold smoked bacon before, usually when I’m cooking with it, I sneak off half a slice and eat it raw. My aunt from North Dakota got me into the weird habit, lol!
Matt W.
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cdavis thank you, with the hotsmoke, you definately get some of the outer muscle cooked and it has a different appearance than the cold smoked along the outer edge. With that said, if you are frying it anyway, both methods will produce the same end result. The hotsmoked is just technically safe to eat right out of the smoker…I’ve been known to eat raw cold smoked bacon before, usually when I’m cooking with it, I sneak off half a slice and eat it raw. My aunt from North Dakota got me into the weird habit, lol!
RafterW never tried that. Might give a whirl though
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Prepping for my first time making bacon (outside of a poor attempt at buckboard bacon probably 6 or 7 years ago). So, what do you prefer - hot or cold smoking bacon?
For reference, my pellet grill, which is what I’d need to use, has a minimum setting of 150*. I can start in a cold smoker, and this time of year that buys me a bit of time before I reach those temps.
For cold smoking, I’d just put a smoke tube underneath it in my drum smoker and let it do it’s thing. Again, no worries about the danger zone this time of year.
Midwest_kc I always cold smoke <90f, but either way works. In my mind to cook it to temp then freeze and cook again is like reheating left overs and when I cold smoke it is raw therefore it is fresh cooked when I’m ready for it, not saying it is better it is just my preference.
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