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Thread: Bacon made easy

  1. #511
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Quote Originally Posted by BFletcher View Post
    Can I make a decent pork belly bacon simply by following Bob's thread #1, or do I need to read-through all 500+ threads in this highly-popular post? What is considered the maximum-allowable temp for cold smoking, and can I do this at a higher temp due to 80-90 degree Fahrenheit summer temps? Thanks.
    Yes.

    First attempt I'd use MTQ only, in the amount described, then follow the directions to finish.
    Cold smoking is not necessary, but you should shoot for around 150F smoker/grill temp, give or take 10 degrees.
    The longer it takes to get the belly to 145F the more smoke it takes on.
    A single row snake/fuse with chunks of wood works well, in most cases. Adjust vents as needed. KBB works great due to the fact they light so well off of each other.
    Good luck!

  2. #512
    TVWBB All-Star BFletcher's Avatar
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    Thanks, Bob

  3. #513
    Moderator Chris Allingham's Avatar
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    Quote Originally Posted by BFletcher View Post
    Can I make a decent pork belly bacon simply by following Bob's thread #1, or do I need to read-through all 500+ threads in this highly-popular post? What is considered the maximum-allowable temp for cold smoking, and can I do this at a higher temp due to 80-90 degree Fahrenheit summer temps? Thanks.
    You can follow the summarized version here with photos: https://virtualweberbullet.com/makin...ork-belly.html

  4. #514
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    Definitely prolong the smoke as long as can by cooking low temp. There's no risk once it's been cured. using temps like 180 to 200 as some websites will say is way too hot and results in a short cook and very little smoke flavor.

    And while you will find people cutting it thick by hand and saying they love it...... To cook it evenly all the pieces need to be the same thickness throughout... There really isn't a replacement for a good meat slicer imo , whether you like it thick or thin, uniformity is a key to cooking your bacon just right. A used meat slicer is a good investment.
    Last edited by MartinB; 08-07-2019 at 05:24 AM.

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