<![CDATA[Bacon...To hot smoke, or cold smoke?]]>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.

]]>https://waltonsdev.nodebb.com/topic/4711/bacon-to-hot-smoke-or-cold-smokeRSS for NodeFri, 11 Sep 2026 01:12:01 GMTMon, 06 Dec 2021 21:42:15 GMT60<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Thu, 09 Dec 2021 03:40:23 GMT]]>I much prefer cold smoke. Allows for longer smoking times and to me produces a better texture.

]]>https://waltonsdev.nodebb.com/post/60585https://waltonsdev.nodebb.com/post/60585Thu, 09 Dec 2021 03:40:23 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 23:39:13 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/60425https://waltonsdev.nodebb.com/post/60425Tue, 07 Dec 2021 23:39:13 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 21:42:32 GMT]]>RafterW never tried that. Might give a whirl though 🤔

]]>https://waltonsdev.nodebb.com/post/60403https://waltonsdev.nodebb.com/post/60403Tue, 07 Dec 2021 21:42:32 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 20:35:15 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/60394https://waltonsdev.nodebb.com/post/60394Tue, 07 Dec 2021 20:35:15 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 19:55:15 GMT]]>I always just put it on my camp chef pellet grill turn it on to 160 and leave it till it reaches 150 to 155 comes out great I don’t do no smoke schedule but there is pink salt in my rub that I got of you tube

]]>https://waltonsdev.nodebb.com/post/60381https://waltonsdev.nodebb.com/post/60381Tue, 07 Dec 2021 19:55:15 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 19:54:28 GMT]]>RafterW can’t deny that is great looking bacon 😋

]]>https://waltonsdev.nodebb.com/post/60380https://waltonsdev.nodebb.com/post/60380Tue, 07 Dec 2021 19:54:28 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 18:18:24 GMT]]>Did the same as GWG8541. My smoker controlled the temps throughout that schedule.

]]>https://waltonsdev.nodebb.com/post/60344https://waltonsdev.nodebb.com/post/60344Tue, 07 Dec 2021 18:18:24 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 16:34:01 GMT]]>Midwest_kc Thank you!

]]>https://waltonsdev.nodebb.com/post/60318https://waltonsdev.nodebb.com/post/60318Tue, 07 Dec 2021 16:34:01 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 16:31:16 GMT]]>marzig20 cryo, not frozen

]]>https://waltonsdev.nodebb.com/post/60317https://waltonsdev.nodebb.com/post/60317Tue, 07 Dec 2021 16:31:16 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 15:59:17 GMT]]>Midwest_kc are they cryovac and or frozen?

]]>https://waltonsdev.nodebb.com/post/60313https://waltonsdev.nodebb.com/post/60313Tue, 07 Dec 2021 15:59:17 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 15:56:02 GMT]]>marzig20 about 3 weeks ago they were running 3.99/lb at my costco. YMMV

]]>https://waltonsdev.nodebb.com/post/60311https://waltonsdev.nodebb.com/post/60311Tue, 07 Dec 2021 15:56:02 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 15:46:55 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/60308https://waltonsdev.nodebb.com/post/60308Tue, 07 Dec 2021 15:46:55 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 15:37:07 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/60305https://waltonsdev.nodebb.com/post/60305Tue, 07 Dec 2021 15:37:07 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 15:29:19 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/60304https://waltonsdev.nodebb.com/post/60304Tue, 07 Dec 2021 15:29:19 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 15:28:01 GMT]]>2016-05-26 20.38.09.jpg

]]>https://waltonsdev.nodebb.com/post/60303https://waltonsdev.nodebb.com/post/60303Tue, 07 Dec 2021 15:28:01 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 15:24:48 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/60302https://waltonsdev.nodebb.com/post/60302Tue, 07 Dec 2021 15:24:48 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 01:31:54 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/60263https://waltonsdev.nodebb.com/post/60263Tue, 07 Dec 2021 01:31:54 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Tue, 07 Dec 2021 00:21:36 GMT]]>Cold for sure.

]]>https://waltonsdev.nodebb.com/post/60234https://waltonsdev.nodebb.com/post/60234Tue, 07 Dec 2021 00:21:36 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Mon, 06 Dec 2021 22:44:55 GMT]]>Midwest_kc I cold smoke mine in the cold side of my Traeger, it really only reaches 110 degrees with the chimney pretty much closed. I smoke them for 6 to 8 hours. If I use the hot side, it hard to control the temperature swings, and I don’t put them directly on the grill, I use my rib rack and set the sides as near the smoke outlet with it on the smoke setting. I generally only do this when the temperatures are cold outside.

]]>https://waltonsdev.nodebb.com/post/60217https://waltonsdev.nodebb.com/post/60217Mon, 06 Dec 2021 22:44:55 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Mon, 06 Dec 2021 21:53:31 GMT]]>Yeah this has got to be good. I already bookmarked it

]]>https://waltonsdev.nodebb.com/post/60202https://waltonsdev.nodebb.com/post/60202Mon, 06 Dec 2021 21:53:31 GMT<![CDATA[Reply to Bacon...To hot smoke, or cold smoke? on Mon, 06 Dec 2021 21:44:07 GMT]]>Listening to this one very intently

]]>https://waltonsdev.nodebb.com/post/60200https://waltonsdev.nodebb.com/post/60200Mon, 06 Dec 2021 21:44:07 GMT