First time Pork Belly / Bacon - hot or cold smoke

[muralboy]

After a successful run with smoked dried beef, I've worked up the courage to go after the pork belly in my freezer.

Big question - Should I heat or cold smoke.  My pellet smoker can hold 160 degrees on the low side.  Or I fire up my Big Kahuna/Vortex cold smokers.  What method should I use.  The end goal is bacon.

[teesquare]

First - let's start with brining....Are you going to wet or dry brine? If you look at the ham brining sticky at the top of the Charcuterie section there is a lot of information there that applies to both bacon or ham. I like to wet brine - and I love the Cider Mill recipe in this section.

Now - I use both cold and hot smoke. I like to cold smoke bellies for 3-4 hours, then, turn on the pellet grill to a low temp as possible ( most will allow 165-180 range) and keep a Maverick 732 or similar probe in the belly. You do not want it to get too hot ( I take mine to 140-145F I.T. ) or the belly will "fat out".

Hope this helps!

[muralboy]

Was thinking about wet brining.  Some of the reading I did talked about cold smoking in 2 phases - 8-10 hours, rest overnight, 8-10 hours.

any thoughts

[TentHunteR]

Like Tee I really prefer cold smoking for about 4 hours then switch to a hot-smoke (165°-185°) until it reaches and I.T. of about 150 - 152°.  Do NOT worry about the bacon fatting out at that temp.

I think hot smoking to 150° range sets the bacon and color better than just cold-smoking alone.

My favorite overall wood for bacon is Apple, because it gives a really nice deep smoke flavor.

My vote is for the Cider Mill bacon too...  I not sure why...   

[muralboy]

OK going for it.  I have a larger 9# slab that I will probably divide up into 3 sections, and 3# of PB already sliced up into 1" sections. 

Will start brining (Cider Mill recipe) the larger pieces on Wed, and the smaller pieces on Friday.  Smoke a week from Saturday.  Slice on Sunday.

Any last minute advise?

[ACW3]

Watching...

Art

I have eaten some of Cliff's Cider Mill bacon (as well as Tee's Cider Mill ham).  They are both tops, IMHO.

[teesquare]

OK going for it.  I have a larger 9# slab that I will probably divide up into 3 sections, and 3# of PB already sliced up into 1" sections. 

Will start brining (Cider Mill recipe) the larger pieces on Wed, and the smaller pieces on Friday.  Smoke a week from Saturday.  Slice on Sunday.

Any last minute advise?

Just that you read, read, read the the Ham Brining 101 as a "primer". Curing your own meats can be the best experience you can imagine. And - it is not difficult to do so safely.
But - some folks rush into it without giving themselves a chance to make a fantastic product and do so safely. Remember that in curing meats you are not concerned about basic food poisoning such as Salmonella - which can make you sick.
We are using cures - properly - to prevent Botulism. Which - can kill you. No need to fear - if you read and follow the guideline that Cliff posted. He has referenced USDA, and the post has good information in it.

Have fun with it. If you leave meat in the brine longer than the charts show is needed - no harm. Not long enough....you may not get full equalization between the brine and the fluid exchange in the meat.

And - more cure is not better. It is bad for you in excess. So, be as accurate as you can when weighing out the correct amount of cure for your project.

Best of luck - and ask questions as often as you need as you go thru this process. DO IT SAFELY - and be the hero of all that taste your bacon.

[muralboy]

Thanks for all the great advice. 
As far as woods, my plan is to start out with 4 hours of cold smoke with apple wood, then fire up the smoker with beech to finish off the smoke.

Very pumped to give this a try.

[muralboy]

Cliff - one more question (I think I know the answer)
The Ham Brining 101 post talks about inject the ham.  Since the PB is only about 1.5"-2" thick, is injecting necessary?

[muralboy]

Ok I lied. Another question....should I trim any of the fat cap or leave it all in tact

[HighOnSmoke]

Watching this one too! I can also attest to the Cider Mill Bacon recipe. It is awesome.  My last pork belly was thin, like the one you have, and I injected. I also remove the rind, just not the fat. I know Cliff likes applewood for smoke, but I differ here as my favorite wood is a mixture of maple hickory and cherry.  I will cold smoke in pure cherry for 4 hours then hot smoke at 165 until 150.

[TentHunteR]

Any last minute advise?

yes...

First, I just updated the Cider Mill Bacon post, so please check it out before you begin: Cider Mill Bacon



Start brining ALL the pieces at the same time, irregardless of their size. Do NOT stagger them. The smaller pieces will simply equalize quicker and stay that way until you pull them all out of the brine.

Cliff - one more question (I think I know the answer)
The Ham Brining 101 post talks about inject the ham.  Since the PB is only about 1.5"-2" thick, is injecting necessary?

Actually, the updated the Cider Mill Bacon post addresses this very topic!  But basically, I do RECOMMEND injecting, because it gets more of the cider flavor into the bacon, and I just get better results!

Ok I lied. Another question....should I trim any of the fat cap or leave it all in tact

When you trim off the skin, you'll always get a little fat that comes off.  That's perfectly fine,  but I wouldn't trim any more off; it's part of the bacon!

Finally, be sure to get some pics to share with us as you do this!

[RAD]

Watching. Love a good bacon smoke

[muralboy]

Hoping to go to brine tonight.  Thanks to all for the advice and encouragement.

[Savannahsmoker]

Now this is going to be interesting.   
Best of luck in your new endeavor.