Bacon

I find the idea of smoking bacon to be very interesting. Everone likes Bacon. Can you cold smoke a pig belly with the cold smoke generator. If so what would be a good dust- I was thinking apple, or mabe apple mixed with something. How long should this take. What would be a safe outside temp to try this- Farenheight please. Do I need to cure it first- if so what do you suggest? Once again thanks for your help. I do not know when I will try all of this butr I want to start to think about it. At least try to find some pork belly

I'm in the same boat. Just getting started and from what I've discovered it's almost idiot proof as far as bacon goes.

Here's a link that should help: http://www.ehow.com/how_5075090_dry-cure-bacon.html#ixzz13DggeCwp

I am not a believer in idiot proof. I do not have a place to hang something. Is the smoking about 24 hours. Thanks for your ideas. I think I will have to do a search for cures too.

We have found "Pig Candy" to be a crowd favorite
Store bought bacon smoked at 250 to 275
Time depends on how heavy you load the smoker
an hour ish to just short of two hours
Rub and brown sugar very light sauce at the end

What I am thinking of is cold smoking a pork belly. Jst not sure how to do it the cure and how long to smoke

Google......... Buckboard Bacon for some ideas

I know about Buck Board Bacon and plan to try it. I think that is using a pork loin

Sounds good look forward to hearing about your results

I'm doing bacon for the first time today and have a book from which I will be following the instructions..... I'll post a copy when I have time.

Thank you

Guys/Gals.
Thanks for the thread. Just cured and smoked first Bacon (back and streaky).
25Kg of Hickory dust on order, so guess this is going to be routine.
Used a ProQ cold smoker for the first time this week; been hot smoking in a New Braunfels Black Diamond since 2002.
More 'Back' this week and then a Salmon (hope the Hickory dust arrives in time)
My better half objected to the cost of a meat slicer.......................until she tasted the bacon. Why is it so thick, guess you need that meat slicer.
That's tomorrows purchase.
r
Mike