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After about 2-3 hours, raise the temp to about 170 and bring bacon to a temp of about 140-150 depending on what you want to do with it (eat it cold or cook like regular bacon -- see other posts about this very subject). Smoke for 4 hours at temperatures under 165 degrees F. Remove and cool in the refrigerator overnight. I won’t be responsible for telling my readers to do something that can kill them. I've got my bacon smoking. Resist these urges as best you can and let the bacon cool in the fridge overnight. Andrew, this is by far the best bacon I have ever had. Smoking at these lower temperatures allows the meat to stay in the smoker the entire 4 hours without running the risk of melting the fat. It is best to smoke bacon at an average internal temperature of 90-150 degrees C. It is hard to maintain this in summertime, especially if your smoker generates really strong heat. I absolutely enjoyed reading all your instructions, and definitely appreciate all the instances of prose. In your opinion how long is to long for pork belly to be in a wet or dry cure? I can’t wait to smoke it and taste this bacon. I'm keeping a pretty close eye on it. The bacon will never get close to 150 degrees internal temp. I would normally use natural lump charcoal when I cook on my egg but in this instance I would change over to briquettes because lump burns hotter. I have both the tube and original A-Maze-N smokers. It is hard to maintain this in summertime, especially if your smoker generates really strong heat. I added some maple syrup into the brine, so it has a very nice sweet maple undertone. We have enough youth...how about a fountain of smart? These days the world uses the centigrade temperature scale, so I’m wondering, does “150 degrees” mean 150 deg. If it’s too salty, submerge the belly in water for 8 to 24 hours. Well written without a lot of the fluff of other articles I’ve seen. It’s a temperature sensor and a fan that stokes the fire. The meat should be slightly cooked on the outside/rind. I took mine off right away. Many get great results from cold smoking. Definitely going tp try the wet cure to compare the two different methods. In my opinion bacon just isn’t bacon without a nice kiss of smoke. I finished it in my electric smoker with apple and peach wood chips. If I just want a good classic bacon flavor with minimal fuss I like the wet cure. It was great with an heirloom tomato and no additional salt. After paying mega bucks to have our self raised pork cured?? The sausage maker . If no butcher paper is handy aluminum foil will work fine. I need one now! Interesting. Personally, I like to smoke the belly at the lowest temperature possible. You don’t want to run the risk of melting all the fat out of your bacon. You've been warned. And chilled it. I was able to maintain a 175 degree temp for 3 hours and removed it at 150 degrees. I taste this instantanly, not a good flavor . I loved reading through it. Trying this with Berkshire pork belly. While the pepper in the cure helps get some flavor into the meat, I’ve found that a nice coat of black pepper right before it goes on really punches it up. I had a  strong batch of coffee perculating, eggs ready to go...- . Quick question. I was following a different recipe from a popular BBQer and it said to get the bacon up to 155-160. …. centigrade, or are you folks still using Fahrenheit? I’m not paid to endorse A-Maze-n Pellet Smokers I’ve just had great experiences using their product. Click On The Portal To Be Transported To Our Time Tested And Proven Recipes~~!!! After bacon is done curing, remove it from the bag, give it a rinse to remove excess salt, and pat it dry. Know what I love about it?? I love that you can actually taste the pork and the smoke..and not just the salt. Slice off a small piece from one end of the bacon and fry it up in a pan. Any clue why? I loved the curing recipe, I have a question. I really like the Buckboard stuff but being the bacon monster that I am wanted a to try a different twist. [, Hi guys. Bought a slicer just for the bacon..lol. Smoking at these lower temperatures allows the meat to stay in the smoker the entire 4 hours without running the risk of melting the fat. Yeah, I usually wouldn't have room for all this unless I buy another fridge, but hubbies working out of town for several months so I don't have a stocked full fridge for a while. Thanks heaps your site is really interesting. How To Cure and Smoke Your Own Bacon Step by step instructions and photographs on How To Cure and Smoke Your Own Bacon including: preparation, temperature settings, and the actual smoking and cooking of the meat. Smoke the bacon. Trying the dry cure method right now. Man, Iv'e gotts to try this brining thing, my problem is the fridge space. I use your method and have yet to hear a negetive responce… Thank you for the knowledge. Next step Youtube? Don’t be afraid to scub your sides with a bristle brush and let sock for a hour or so to remove the saltiness . First batch just came out. I use a smoke generator which puts very little heat in the chamber. Am I missing something or perhaps didn’t rinse off the belly good enough after removing it from the brine?

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Taylor B. Jones

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