Triple Smoked Bacon

seemore · March 20, 2014, 05:50:39 PM

I had 12 pounds of pork bellies. I have been wanting to try this version of smoked bacon for a long time. I cured the bacon then today was the day to put it in the smoker to start the three day process:

I am kind of nervous, as I have never done this recipe before. I really hope it turns out, so say some prayers to the Smoking Gods for me!!
I will post more pics on Sunday.
Seemore

Saber 4 · March 20, 2014, 06:36:56 PM

I sacrificed a couple of pork chops to the smoker gods for your bacon....or was that dinner, can't remember. ;D :D ;)

Habanero Smoker · March 21, 2014, 02:10:04 AM

This is a simple recipe, but it is time consuming. No prayers or offerings to the smoke gods are necessary with this recipe. :)

The most important thing is to keep cabinet or ambient temperature below 90°F (70° - 80°F is ideal); until the final stage where you will cook the bacon. It's hard to tell from the photo, but the two bottom pieces look much thinner. If they are move them to the top two shelf positions.

seemore · March 21, 2014, 05:32:33 PM

Thanks Habs will do. Been doing bacon for a long time but this is a first for this recipe. shoud be very good I hope
Seemore

mustangmoe · March 21, 2014, 05:41:14 PM

Interesting, would love to try this if I could find pork bellies at a good price. Also I would have to be on holidays for a three day smoke. Must be nice to have the free time for this.

Habanero Smoker · March 22, 2014, 01:43:09 AM

You will love it. The loss of moisture really concentrates the flavors in the bacon.

seemore · April 01, 2014, 05:29:20 PM

We have been a little behind in posting.
After the bacon smoked for three days, it rested for a week in the 'fridge.
This is what they looked like coming out of the smoker:

When I first brought it out of the smoker, I sliced a small piece off, and I could have sworn I had bacon jerky.

I should have known that everything would be ok. Here is the sliced product:

Yes, I WILL make this again. However, next time it will not be 10 pounds; it will be at least 20!
seemore

Saber 4 · April 01, 2014, 06:44:59 PM

That is some beauteous bacon my friend.

Habanero Smoker · April 02, 2014, 01:44:52 AM

That bacon looks really good. Great job!!

That one end may have received too much heat. The only recommendation that I can make for the next time is to cut the slabs in half lengthwise, so that you are working with smaller cuts. Place each slab in the middle of it's own rack; and rotate the racks more frequently, especially during the cooking stage..