Some sold it fully cooked, some had it fully dry cured and did not require refrigeration, while others were had just been cold smoked, which needed to be refrigerated and further cooking before serving. It seems to give the bacon a more pronounced flavour, and since there is no need for further cooking, you don’t have to worry about the sugar burning during frying. To give you a good idea of how long it takes to smoke bacon, I will show you how the smoking needs to be done. Expel as much air as possible, close bag and place in a refrigerator, and cure for 7-9 days. Make sure the belly is on a wire rack, so that air can circulate underneath it. Cure Mixture. I find using the “cold smoking setup” is the only way to achieve the low temperatures you need. It requires a little more work, and it’s not easy, but I feel the end result is worth it. I can’t stress enough the importance of planning ahead, to ensure you have the time to monitor this project, and to protect the smoker form the elements, in case the weather does not cooperate. If you don’t want to fully cook the bacon, increase the cabinet temperature to 170 °F, and bring the bacon up to 137 °F. You can use your favorite cure, or use the above recipe. When using a cardboard box for a cold smoke setup, never leave it unattended while the smoke generator is on. First I want to thank HCT, for posting the instructions on how to make triple smoked bacon. After applying the smoke, increase cabinet temperature up to 180 °F, and cook until the belly reaches an internal temperature of 150-155 °F. But most hits were for use in recipes and menus. Place the belly in the cabinet and to air dried bacon until the pellicle has developed (surface should be tacky to the touch). Leave belly whole, and slice off only what you intend to use. Refrigerator or freeze for longer storage. Evenly coat the belly with the cure mixture on all sides of the meat, pressing the cure into the belly to ensure that it adheres. You will need to start with some cured pork bellies. Smoking your bacon. Buying outside of North AmericaLocate an international dealer if you are buying outside of North America, Pork Belly (amount depend on how much you want to make). This is called “overhauling”. Cut a rectangular hole in the side of the box large enough to allow the bisquette burner to fit through. You should treat it as regular cured bacon. Pork sausage usually takes about 1-3 hours to smoke at a constant smoker temperature of 225 – 250 °F and 165 °F when done. At this point, the bacon is fully cooked and you can slice and eat as is. It gives added flavour to BLTs, bacon hamburgers, dice and add to a salad, or use as is for a side dish, and works great in baked bean dishes. You will need to start with some cured pork bellies. Preheat the smoker to 90-100 ° F, and also preheat your generator at this time. 1. After applying the smoke, ideally you should leave it in the smoker at 70-90 °F, until you apply the second and third applications of smoke. If you would like a stronger smoke flavour you can use hickory. As good as mass-produced bacon is, curing and smoking your own at home kicks things up to a whole new level. Let sit in refrigerator for 8 days. Prepare your smoker to 200°F, using whichever smoking wood you prefer (see above for some good ideas). Choose the Spices and Herbs. Choose a Curing Salt. Place bellies so that they are in the middle of the smoker. 4. When belly is fully cured, remove from the Ziploc bag, rinse thoroughly under cold water, and pat dry with paper towels. The selection of the slab is important. Because of the bacon’s firmness, using a sturdy chef’s knife works best for slicing. The hardest part in making this bacon is scheduling the time to put into it, and hoping that the weather will cooperate. Remove belly from the refrigerator. I modified the instructions for use with the Bradley smoker, and the following is the results of my third trial. You can use the bacon cure recipe included, or use your favorite. Also thoroughly rinse out the Ziploc bag. Once your smoker is up to temp, and making sure you are seeing only thin blue smoke, add your pork belly. You should preheat your smoker for at least one hour before putting your sausages into it. if you have more than one rack, use the upper racks before using the one closest to the heating element. Make sure that the hole is large enough that no part of the bisquette burner touches the cardboard; this part of the smoke generator gets quite hot. I use apple, maple or pecan. 1. Next, cut a circular hole in top of the box for the flexible dryer vent to fit in (use the pictures in the provided link above as a guide to assemble your Cold Smoke Setup). It will not shrink as much as regular cured bacon. While the belly is on the counter prepare your smoker. The … If you don’t have a full cabinet, whenever possible, plan to cold smoke other foods during the smoking period, such as nuts, cheeses, vegetables etc. As this is the most crucial step to cooking ... 2. You can use triple smoked bacon as you would use regular bacon. Bacon is super fat, so set the smoker temperature to the maximum of 175 degrees C if … You can use your favorite cure, or use the above recipe.