Hi all,
I've done triple smoked bacon with some success but have a question with the cold smoking part. For the 3 hour / day cold smoke part, do you smoke fat side up or down? Also does it change when you flip over to hot smoke on day 3?
Thanks,
D.
I've always have kept it fat side up throughout all stages. My finished product always has a nice even color on all sides without flipping it over. If you use my cooking temperature on day three you will still be in the hot smoking temperatures and low enough so the fat should not render, or needed to be positioned in such away to protect the meat. Because of the low temperature, I don't believe it will matter which way you position the bacon, so you could probably experiment without doing any harm to the finished product.
Thanks Habs! I will try fat side up. Planning on fully cooking this batch so I usually bring to 150F-155F on day 3.