Makin' The Bacon

willwillsmoke

New member
Joined
Feb 14, 2020
Messages
14
Reaction score
17
Points
3
Location
Annapolis, MD
Just curious about making bacon at home. I've not tried it before. From what I've read, you need to do the smoking portion between 160-180 degrees. I'm wondering if doing the smoking process on smoke boost would work. Has anybody made their own bacon and if so, what are your thoughts on doing so on the smokefire?

-Will
 

Dassman5

Well-known member
Joined
Jul 4, 2020
Messages
466
Reaction score
595
Points
93
Location
East Aurora, NY
Just curious about making bacon at home. I've not tried it before. From what I've read, you need to do the smoking portion between 160-180 degrees. I'm wondering if doing the smoking process on smoke boost would work. Has anybody made their own bacon and if so, what are your thoughts on doing so on the smokefire?

-Will
The Weber “Smoke” book has a good starter recipe. After brining, drying and crusting, I usually do mine at about 200F until the pork belly reaches 150F. You could also do it on Smoke Boost, just takes a little longer.

I just finished doing two x 8 lb. bellies and after smoking (I like Hickory, although Apple also work well) and after cooling cut the bellies ( now uncooked bacon) into roughly 1 lb. chunks, vacuum-sealed and froze until ready to fry. They are good frozen for at least 6-8 months.
 

Bruno

Well-known member
SOTM Winner
Joined
Mar 27, 2020
Messages
732
Reaction score
1,294
Points
93
Location
Bay Area
The Weber “Smoke” book has a good starter recipe. After brining, drying and crusting, I usually do mine at about 200F until the pork belly reaches 150F. You could also do it on Smoke Boost, just takes a little longer.

I just finished doing two x 8 lb. bellies and after smoking (I like Hickory, although Apple also work well) and after cooling cut the bellies ( now uncooked bacon) into roughly 1 lb. chunks, vacuum-sealed and froze until ready to fry. They are good frozen for at least 6-8 months.
Sounds delicious!!
 
OP
W

willwillsmoke

New member
Joined
Feb 14, 2020
Messages
14
Reaction score
17
Points
3
Location
Annapolis, MD
The Weber “Smoke” book has a good starter recipe. After brining, drying and crusting, I usually do mine at about 200F until the pork belly reaches 150F. You could also do it on Smoke Boost, just takes a little longer.

I just finished doing two x 8 lb. bellies and after smoking (I like Hickory, although Apple also work well) and after cooling cut the bellies ( now uncooked bacon) into roughly 1 lb. chunks, vacuum-sealed and froze until ready to fry. They are good frozen for at least 6-8 months.
sounds awesome! I’ll try it out. I’ve got the Weber big book of grilling I’ll have to check out the smoke book. Thanks for the tips.
 

Latest Discussions

Top