Hot Smoking Bacon

[DevinM]

I've done a lot of Chicken, Ribs, and Brisket but I'd like to get into bacon. I've seen a lot of warnings mostly around cold smoking bacon, which I'm not really interested in. I really enjoy hot smoked bacon and I guess I'm just having some questions around how to do it and what risks are involved. I mean I don't want to give a friend some frozen packaged bacon and have them get really sick.

https://www.north-america.bradleysmoker.com/fathers-day-special-make-bacon/

This method doesn't look too bad, but should I use the hooks over the trays? Any other simple methods? I guess I will have to find some cure, any recommended in Canada that I can get?

[Habanero Smoker]

The recipe formula will work. I always apply the cure evenly on all sides of the belly, not just the meat side. Technically you are suppose to apply more heavily on the skin/fat side, but I find applying it evenly on all sides work fine.

Vacuum sealing is just an unnecessary step. You do not save that much cure time. Using a 2 gallon sealable bag works well. After placing the bellies in the bags, place them on a rimmed baking sheet to catch any liquid that may leak out of the bag. I generally will cure 5 - 7 days.

I like to apply the smoke at around 140°F, then after the smoke has been applied; use a temperature of 180°F - 200°F. If fully cooking the bacon, I now only bring it up to 145°F

[DevinM]

Sorry when I mean to vacuum sealing I mean after the bacon is done to freeze it.

[Habanero Smoker]

Sorry when I mean to vacuum sealing I mean after the bacon is done to freeze it.

I was referring to one of the instructions of the recipe. He states to either use a sealable bag, or vacuum sealer bag.

[cathouse willy]

This recipe from a fellow forum member Tenpoint5 is a really good one, I use it all the time. I have the butcher remove the skin leaving most of the fat on the belly. Bacon racks are nice but laying the bacon on the racks works well.



    Maple Cured Bacon
    From Tenpoint5
     

     

    Ingredients:

      2 oz. Kosher salt (about 1/4 cup)
      2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1)
      1/4 C. Maple sugar or packed brown sugar
      1/4 C. Maple syrup


      5 lb. fresh pork belly
      (Makes enough for a 5 lb. belly)

    Directions:

      Combine all dry ingredients in a bowl and mix well. Add syrup and stir
      until well combined.
        If the mixture is too thick, you can add more syrup to thin it.



      Rub cure mixture on belly making sure to cover the entire surface. Place
      skin side down in a 2 gallon sealable bag, and expel all air, and fold the
      empty end of the bag under so that the belly is in close contact with the
      bag. During the curing time the belly will release liquid, and it is
      important that this liquid stay in contact with the meat.
        Note - The skin was already removed at the Locker Plant on this one.
       


      Refrigerate at 34 – 40°F (the closer to 40°F the better) for 5 to 7 days,
      until belly is firm to the touch with no soft spots. During the curing
      time, turn the bag over once a day or once every other day to redistribute
      the cure.



      When belly is fully cured, rinse it thoroughly, and pat it dry. Place it
      on an inverted Bradley rack set over a baking sheet, and air dry uncovered
      in the refrigerator overnight (12 – 24 hours).
        If you don't have the refrigerator space to air dry the bacon you can do
        this step in the Bradley. Preheat the Bradley to 100 – 120°F with vent
        wide open, and place your room temperature bacon in the smoker. To get
        these low temperatures you will need to use the "cold smoke setup". Do
        not apply smoke at this time. You just want to dry the bellies until
        they are tacky when touched. Depending on the size of your load, this
        generally takes about 2 hours, but to be on the safe side check the
        bellies after one hour.
       

    Smoking/Cooking

      Once bacon has been "air dried" place into a 120 - 140° preheated smoker
      with vent half open.
        If air dried in the refrigerator, set the bellies out in room
        temperature for 1 - 2 hours before placing them in the smoker.

        If you air dried it in the Bradley, increase the temperature to 120 -
        140°, close to vent to half open, and begin to apply your smoke.

        The amount of smoke is up to you. I generally will only apply 2 hours,
        using maple.



      After you have applied your smoke, increase the heat to 160°F, and
      smoke/cook the bacon until an internal temperature of 150°F is reached.
        Or increase the temperature to 150°F, and smoke/cook until an IT of
        140°F is reached.