Smokin-It User Forum!
Recipes => Pork => Topic started by: jpowell on March 08, 2022, 09:05:49 PM
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Buddy bought a bunch of thick sliced bacon and wants me to smoke it for a party. I looked through these posts and didn't see any non-pork belly smoking procedures.
Suggestions? Time, Temp, oz of wood? I ordered a 12" smoking tube to maybe try cold smoking it.
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That's a new one to me Jason. Lots of posts on bacon wrapped food but not just plain sliced bacon. Most of the posts required crisping up on a grill. Good luck!
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Sorry if I wasn’t clear. This is just to give the bacon more smoke flavor. It’ll still be fried as the final step.
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I sort of figured that. Maybe treating it like a belly will work.
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I haven’t smoked bacon but you wouldn’t want it to get too much heat or you would end up cooking it. I’ve got the Bella cold smoke generator so that’s what I would use. If the bacon is cured, I wouldn’t be to concerned about the lack of heat. Good luck!
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Just to update ...
Made pig candy out of about half of the $50 worth of bacon LOL. 2.5hrs at 225F with 1 fillet chunk of sugar maple.
Other half was "cold" smoked with a pellet tube for 2hrs...I just need to take the plunge on the bella. Temp ended up climbing to 100F by 2hrs.
All was well received, but the pig candy was the star of the party.
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Looks good!