how to do bacon with pork bellies


 
Jim - thanks for the info. I think I'll try it, but using charcoal - just very little... maybe 6 briquettes... enough to smoke up 3 chunks of wood. With how cold it is out here right now, I'm thinking I'll be able to keep my temps really low. Worth a try...
 
I think that the pellicle formation is the most important park of the smoke flavor..if the pellicle doesn’t form than the smoke just gets deposited on the outside of the meat and not all the way thru…just my .02
 
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