SMOKED BACON

[frankthetank1983]

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

[KyNola]

You absolutely can use the apple pucks to finish out the smoking time.

[Waltz]

Are you intending to hot smoke the lot?  If not you will need to cure the ribs also.

[frankthetank1983]

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

[jiggerjams]

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.

[KyNola]

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.



You won't need to cure your ribs if you go with a smoking temp of 200.