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Author Topic: Bacon Questions  (Read 1283 times)

Hogsy

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Bacon Questions
« on: April 10, 2014, 05:25:22 PM »
I'm going to smoke some bacon today , it's been sitting in a dry maple cure for the last 8 days and it's ready to go
Just wondering what's the best temp to run the smoker at for hot smoking bacon?
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Troy

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Re: Bacon Questions
« Reply #1 on: April 10, 2014, 05:29:29 PM »
I like to do 100 for the first hour or two, then bump to 160 or 180.

You should also air dry the belly for 24 hours after curing.

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Troy

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Re: Bacon Questions
« Reply #2 on: April 10, 2014, 05:31:31 PM »
I like to do 100 for the first hour or two, then bump to 160 or 180.

You should also air dry the belly for 24 hours after curing.

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Hogsy

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Re: Bacon Questions
« Reply #3 on: April 10, 2014, 05:32:56 PM »
Ok thanks Troy, air dry in the fridge right?
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I'm only 2 or 3 kettles away from being that creepy guy down the street with all the Webers
                            WKC Collaborator
                        Viva La  Charcoal Revolution

Troy

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  • Posts: 9479
Re: Bacon Questions
« Reply #4 on: April 10, 2014, 07:16:37 PM »
Yes. Some get away with 12 hours. Some don't even dry, but you'll get better smoke flavor if you dry

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