Hi guys, i have just started dry curing my pork belly on sat, i would like to start smoking this in 7 days. This will be me losing my virginity to the bradleys 4 rack digital smoker. I would like to use hickory pucks but only have 2.40 hrs worth could i bump this up using a few apple pucks ?
also i would like to do ribs at the same time eg, beef ribs and pork ribs any ideas on a game plan would be really helpful.
cheers
Frank
You absolutely can use the apple pucks to finish out the smoking time.
Are you intending to hot smoke the lot? If not you will need to cure the ribs also.
I have cured the bacon, but am not sure if i hot smoke it will it be cooked bacon or can then i cut it and use it as breakfast bacon
frank
If you want to use it for a breakfast bacon in which you fry cook the bacon. When you smoke the bacon I would take the internal temp to 135-138F and remove, wrap and fridge before slicing and packing the next day.
Frank,
I hot smoke bacon all the time. I smoke it at 200 and take the IT up to 150-152. It comes out just fine for "frying" bacon.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics040.jpg)
You won't need to cure your ribs if you go with a smoking temp of 200.