Timings for smoking a loin of back bacon !

[hollyandtheivybhx]

Hi all back again,

Got a piece of back back that has been cured and now to smoke it !!!! ;) has anybody got ant timeings for smoking this ??? Off to the Farmers Market and hope that I sell out of smoked products again !!!! :)


Lin

[Habanero Smoker]

Here in the states most of us hot smoke until our bacon, for Manxman's posts that doesn't seem to be the case across the pond. He does a lot of bacon.

Hot Smoking After Belly Bacon has been cured -

• Place (either hang or place on racks) in a preheated smoker at 120°F and air dry until the surface is dry. Or you can air dry uncovered in a refrigerator overnight.
• After drying increase the temperature to 130-140°F, and apply 2-3 hours of smoke
• After applying smoke increase the temperature to 160°F if you plan to only take the bacon to 128-132°F; or a cabinet temperature of 170°F if you plan to take the bacon to 152°F.
• For back bacon (loin) I use an internal temperature of 140-145°F, and 1:40 hours of smoke

Favorite woods for bacon is pecan, maple and apple; in that order

[3rensho]

Habs is spot on as usual.  I'm taking a loin out of the cure this afternoon and will smoke it tomorrow using that procedure.  I use 2 hrs of hickory and finish it to an IT of 132.  Just a matter of individual taste.

Tom

[manxman]

For cold smoked back bacon I do it for between 5 and 8 hours (usually 8 hours nowadays but we all like it strong)  using either apple or oak.

Once smoked I vacuum seal it and leave it in the fridge for a minimum of a week before sampling! Slice rashers off as I need em.