Rocklobster
Legendary Member
Usually a weekly routine. 20 lbs of pork belly. Dry brine, thyme, garlic, pepper and maple syrup. Shrink wrap for 7-9 days then smoke to 160. Chill overnight and slice the next day.
My shop bacon.
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You make it sound simple! How do you smoke it?
Rocklobster
Legendary Member
After a few years it becomes like any other workplace activity. The pork bellies come uniform in 10lb slabs. Trimmed and ready to go. A quick wash, cut in three pieces each, cure, and I have a commercial shrink wrap machine so the whole 1st step procedure takes about 20 minutes. Then, it sits in the walk in refrigerator for a week. I'll shuffle them around every day or two to make sure the brine is getting to every part. I use a Bradley Professional smoker with apple wood pucks. I have it set up under my exhaust fan in the kitchen so I can smoke indoors. It takes about 5-6 hours.
Professional P10,4 Rack, Electric Smoker
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Rocklobster
Legendary Member
Out of the cure and washed. In the walk in cooler uncovered overnight to dry up a bit, then in the smoker tomorrow.
badjak
Über Member
You never cold smoke?
Rocklobster
Legendary Member
No. Not lately. That requires some special equipment. I basically smoke pork products commercially for my shop. Bacon, pork hocks, ribs, pork loin are the main ones.
badjak
Über Member
It seems a bit of a local thing.
Northern Europe seems to cold smoke, Canada & the states hot (or warm) smoke.
I can only cold smoke at night in the winter
What wood do you use?
Northern Europe seems to cold smoke, Canada & the states hot (or warm) smoke.
I can only cold smoke at night in the winter
What wood do you use?
Rocklobster
Legendary Member
I use applewood.
Starting the smoke now. See you in six hours, or so.
I snuck a few jalepenos from the garden in there. I grind them up for chilli powders.
Starting the smoke now. See you in six hours, or so.
I snuck a few jalepenos from the garden in there. I grind them up for chilli powders.
msmofet
🌹 🍉 Still trying to get it right.
Bacon drippings on the peppers.
JAS_OH1
Forum GOD!
I think the bacon I buy from the grocery store is cold smoked? It's raw; if was hot or warm smoked, wouldn't it look cooked?
badjak
Über Member
It could be unsmoked?
JAS_OH1
Forum GOD!
If it says "hickory smoked" or "applewood smoked" on the packaging I don't think so? I actually don't think I have ever seen hot smoked bacon in the stores before. They do sell some precooked bacon for really lazy people or people who are super busy and have "real" jobs.
Edited to add: this is a popular bacon in the US that requires cooking. I buy this or similar when I buy bacon.
Thick Cut Bacon the Wright Way | Wright® Brand Bacon
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Rocklobster
Legendary Member
Yes. Good eye! I freeze those ones and put them in my chilli which I am making tomorrow for the freezer section. I have a three bean chili soup planned for the weekend. That should use most of them up. If I have any left I’ll take them home and use them in a bbq sauce or something. Lol.
A few years ago I made the mistake of putting them on the bottom and then decided that they’ll work for things. So, Now if I have some laying around when I smoke, I’ll put a few on the bottom.
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Rocklobster
Legendary Member
Done smoking. Now, into the cooler and then slice tomorrow.
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Rocklobster
Legendary Member
And, in conclusion, here is the final product. I like to slice it fairly thick. Not very lean this week, but people don’t buy bacon for the lean meat. And, I find the thicker it is, the less it curls up when fried.
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