I set the smoker to be in the 200-225F range. Now, comes the fun part!! This is a late reply, but it might help others. Remove as much air as possible from the bag and seal it. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… the cooking temperature) at is 225°F/107°C. Every 2 days, flip the pork belly over to ensure the … I could keep going. This is just the method that I use, because I find that this amount of drying helps the smoke to really absorb. Above is what the pork bellies look like after they reached 155F and it took just over 4 hours for the 4 pork bellies to come up to that temperature. Try to cover all of the meat side and make sure to use all the mixture that you measured out, based on the weight of each pork belly. Put your freshly smoked bacon in the fridge before cutting it down as it will make it easy to cut than hot bacon. Just got a Cookshack SM-160 and will be cold smoking bellies next week. When hanging the pork bellies in the smoker, make sure that they are not touching each other or the sides of the smoker. I love bacon so much, I wondered why it has taken me so long to make my own bacon, take the photos and share this with my readers. Finally got around to trying your bacon receipt and it turned out awesome ! Steve – I actually just smoked a 3lb belly last weekend. It is best to smoke bacon at an average internal temperature of 90-150 degrees C. It is hard to maintain this in summertime, especially if your smoker generates really strong heat. Letting it stay in the fridge overnight intensifies the flavor. If you do not like too much fat, the back cut is best for you. The Surprising Truth. I smoke the whole time. Smoking things like pork butts result in 40-50% weight loss, but I don’t imagine that pork belly would be this high. Bacon is great in a sandwich, on pizza, in salad, pasta, and oh so much more. This bacon can be used as you would store-bought bacon. Flip the bacon so that the skin side is on top. Pull the paper out of the bag. Personally, I like the fruit woods like apple and cherry. This is perfect for making bacon and is an essential part of the bacon making process. I will still be experimenting. I used your recipe and instructions for my very first batch of my own home made bacon And it turned out to be some of the best thick sliced bacon me ànd my family have ever tasted. Smoke at 200°F for around 3.5 – 4 hours, or until the internal temp of your bacon is 160°F. Do you use smoke the whole time in smoker or just in beginning. Smoke the Bacon Candy Place the bacon into the smoker and let it smoke away for about 1 hour over indirect heat. Choose the right pork belly. Place the pork bellies in the fridge so that they can cure for 4 days. Isn’t it sufficient to dry as best as possible and go directly into the smoker? Fry it up in a skillet and you will be amazed at how incredible it smells. Cure Mixture. Let the bacon rest for about an hour or so. 1. This makes slicing the finished bacon easier and helps to produce even and consistent bacon slices. thank you so much. The times will vary slightly based on the doneness you’re trying to achieve in the center of your meat. Letting it stay in the fridge overnight intensifies the flavor. You’ll still want to keep a close eye on it though as the temperature can get hotter as the … Is thisOK? Smoke a whole beef tenderloin. Do you? Additionally, GimmeTasty.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. I am not sure if it’s absolutely necessary. Go directly into the smoker hours are required 150F within 4 hours then everything is fine and the of. 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