Bacon

[es1025]

I am in the process on making some bacon.  Purchased a 4.36# pork belly.
Using the amazing ribs recipe, 4.5 tablespoons of kosher salt and ground black pepper, 3 tablespoons of dark brown sugar, 1/2 cup dark maple syrup, 3/4 cup distilled water, and 1/2 teaspoon of cure #1. Plan on curing for 5 days and then smoking on Saturday at 225 until an internal temp of 150.
My question, how much wood? I usually error on the light side for wood. My family does not like heavy smoke. 1-2 oz seem ok?

 

[barelfly]

I think I’ve done half chunks of Smokinlicious wood as well as smaller fruit wood chunks I’ve picked up at a local shop.

But I use fruit wood chips too, and total weight of all wood is probably 4oz. I also feather the power to allow for a longer smoke. This bacon can get to temp quick so I’ll try to do what I can to extend the smoke.

Have fun, and don’t forget to rinse the belly and pat dry before you smoke. 

 

[birdchaser]

At 225 on 4# belly it shouldn't take long to get to temp, so you should be fine. I hot smoked once before I got smokin-it. Not near enough smoke for me or any of my tasters. Cold smoking, around 20 hrs. or so. I would cure at least 7 days for good penetration of cure. Hope this helps.

 

[Pork Belly]

Personally Jerky and bacon can not have too much smoke.