I have a #1, therefore the on/off method for cold smoking works best for me. Those who have digital/programmable models will want to come up with a process that is a little more elegant for their cold smoke phase. The idea is to get enough smoke on the bacon before it gets to 150 IT.
Use either Prague Powder #1 or Morton Tender Quick cure (depending on what is available to you). I’ve tested the cures side-by-side, and I’ve found the results to be identical.
The maple syrup in the cure is optional. It can be omitted if you prefer.
CURE OPTIONS:
Prague Powder #1 Cure (per pound of belly)
1 Tablespoon Kosher salt (Morton’s)
1/2 teaspoon Prague Powder #1 (Pink Curing Salt) (DD Farm says 1 tsp (5.67 grams) per 5 lbs)
1 Tablespoon brown sugar
1 Tablespoon maple syrup
Morton Tender Quick Cure (per pound of belly)
1 Tablespoon Morton Tender Quick
1 Tablespoon brown sugar
1 Tablespoon maple syrup
If desired, go ahead and add your special twist with additional flavors to the cures like garlic powder, black pepper, etc., but your bacon will be delicious with just the basic cure.
PROCESS:
Prepare a batch of cure using the ratios above per 1 pound of meat. Rub the belly with the cure making sure to evenly distribute it over the entire surface of the belly. Place in a zip lock bag. Place in the fridge and allow to cure for 7 days per inch thickness of belly. Flip the bags once every day and massage the meat to ensure even distribution of the cure.
When fully cured, remove meat from bags and rinse in cold water, washing off all the excess salt and cure. Soak in plain water for 30 minutes to further remove excess surface salt. Dry with paper towels and place on a rack, set over a sheet pan. Place in fridge, uncovered, and allow to dry for 24 hours to form a pellicle.
Cold smoke phase:
Use 5-6 oz chips and/or split slivers of wood for fairly smoky bacon. Hickory, cherry, maple or any combination. Smoke using the cold smoke plate and a pan of ice for 5 hours (20 minutes full blast, 40 minutes off) keeping the ambient box temperature below 100 degrees.
Hot smoke phase:
After 5 hours, remove the cold smoke plate and pan of ice (water at this point). Dump out the water from the drip pan and slide it under the smoker (if you were using the drip pan that came with the SI for ice). Set smoker temp to 200, and continue to smoke to an internal temperature of 150 (will probably take about 2+ hours).
For more pronounced maple flavor, brush lightly with maple syrup immediately after removing finished bacon from smoker. Add a sprinkling of fresh cracked black pepper for maple/pepper bacon.
Cool 1 hour lightly tented with foil.
Chill for 24 hours or more, then slice to desired thickness.
PINK SALT NOTES:
1 tsp (5.67 grams) per 5 pounds of meat is the general rule, and what Martin (DiggingDogFarm) says, but when I have looked up actual recipes, it is usually more like these amounts:
2 teaspoons for 5 pounds of belly: Ruhlman, Raichlan, Michael Symon
1/2 teaspoon per 1 pound of belly: amazingribs.com
2 teaspoons for 2-1/2 to 3 pounds of belly: Traeger Grills recipe
So you can see it varies a lot. I have also read that the MAXIMUM is 1 tsp per pound, but you would never want to use that much.