Bacon is just another ingredient to add to the list. Place bellies so that they are in the middle of the smoker. When belly is fully cured, remove from the Ziploc bag, rinse thoroughly under cold water, and pat dry with paper towels. Prepare your smoker to 200°F, using whichever smoking wood you prefer (see above for some good ideas). The goal is to apply at least 3 hours of smoke per day (nine bisquettes), and keep the bacon in the smoker for most of the time at temperatures between 70 to 90 degrees F. This will reduce the moisture of the bacon, and give it a rich smoke flavour. Once the pellicle has formed, reduce the temperature to 80 °F. I can’t stress enough the importance of planning ahead, to ensure you have the time to monitor this project, and to protect the smoker form the elements, in case the weather does not cooperate. Cure Mixture. I modified the instructions for use with the Bradley smoker, and the following is the results of my third trial. Remove from smoker and allow to cool. Also thoroughly rinse out the Ziploc bag. Because of the bacon’s firmness, using a sturdy chef’s knife works best for slicing. More meat does not mean a better product. if you have more than one rack, use the upper racks before using the one closest to the heating element. Preheat the smoker to 90-100 ° F, and also preheat your generator at this time. While the belly is on the counter prepare your smoker. Fully cooking may render some fat at the thinner areas of the slab, but I was satisfied with the final out come. If you don’t want to fully cook the bacon, increase the cabinet temperature to 170 °F, and bring the bacon up to 137 °F. Make sure that the hole is large enough that no part of the bisquette burner touches the cardboard; this part of the smoke generator gets quite hot. Like most foods, there seems to be no particular authentic way to make it. For triple smoked bacon, I prefer to skin (remove rind) prior to curing. Evenly coat the belly with the cure mixture on all sides of the meat, pressing the cure into the belly to ensure that it adheres. I prefer a cure with a high sugar content. You should treat it as regular cured bacon. You will need to start with some cured pork bellies. I use apple, maple or pecan. Also, for more even drying, rotate the rack(s) front to back, and top to bottom every 4 hours. Within this short tutorial, we find out the length of time required. As this is the most crucial step to cooking ... 2. Don’t be afraid to add your own spices … Buying outside of North AmericaLocate an international dealer if you are buying outside of North America, Pork Belly (amount depend on how much you want to make). If it is firm in all areas, especially the thickest points, it is fully cured. 1. Pork sausage usually takes about 1-3 hours to smoke at a constant smoker temperature of 225 – 250 °F and 165 °F when done. Cut a rectangular hole in the side of the box large enough to allow the bisquette burner to fit through. At this temperature, it is not safe to eat and it will require further cooking. 4. Choose the Spices and Herbs. Just start rotating again the following day. Don’t be afraid to add your own spices and/or herbs. Another possibility is to purchase commercial un-smoked slab bacon, and triple smoke it. If it feels soft in some areas, refrigerate 1-2 days longer. If you would like a stronger smoke flavour you can use hickory. The selection of the slab is important. This is called “overhauling”. When using a cardboard box for a cold smoke setup, never leave it unattended while the smoke generator is on. I have never done it that way, but I don’t see why it would not work. Before you take out the pork belly, you need to set up the electric smoker. Smoke at 200°F for around 3.5 – 4 hours, or until the internal temp of your bacon is 160°F. I find using the “cold smoking setup” is the only way to achieve the low temperatures you need. If you are leaving the bacon in the smoker for the full time, you don’t have to rotate during the night. Expel as much air as possible, close bag and place in a refrigerator, and cure for 7-9 days. Or you can fry it at a low temperature. It gives added flavour to BLTs, bacon hamburgers, dice and add to a salad, or use as is for a side dish, and works great in baked bean dishes. There are 3 ingredients for the mixture that will coat the pork belly and cure it. 1. As good as mass-produced bacon is, curing and smoking your own at home kicks things up to a whole new level. Some sold it fully cooked, some had it fully dry cured and did not require refrigeration, while others were had just been cold smoked, which needed to be refrigerated and further cooking before serving. I have never done it that way, but I don’t see why it would not work. It requires a little more work, and it’s not easy, but I feel the end result is worth it. Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) After applying the smoke, ideally you should leave it in the smoker at 70-90 °F, until you apply the second and third applications of smoke. Remove belly from the refrigerator. After the pellicle has formed, keep the smoker cabinet between 70-90 °F, and apply 3 hours of smoke (don’t forget to preheat the generator before adding the bisquettes). Comment by Habanero Smoker: I’m not sure if this is what one would call triple smoked bacon, but it sure comes out good using this procedure. Choose an Electric Smoker. After you have rinsed and dried the belly with paper towels, place it back into the Ziploc bag and return to the refrigerator, for at least one day and up to 3, to rest. If you don’t have a full cabinet, whenever possible, plan to cold smoke other foods during the smoking period, such as nuts, cheeses, vegetables etc. After 7 days, check the belly for firmness. Every 2 days, flip the pork belly over to ensure the juices go to both … Don’t forget to place the water bowl inside the box to catch and extinguish the burnt bisquettes. I have made triple smoked bacon three times so far, and it is the best smoked bacon I have ever made. First I want to thank HCT, for posting the instructions on how to make triple smoked bacon. You will need to start with some cured pork bellies. The more time in the smoker at 70-90 degrees F for air drying, the better the end product will be. Everyday you will need to shake it gently to redistribute the cure liquid, and turn the bag over. You can use the bacon cure recipe included, or use your favorite. The … Next, cut a circular hole in top of the box for the flexible dryer vent to fit in (use the pictures in the provided link above as a guide to assemble your Cold Smoke Setup). While doing some research, I couldn’t find that much information on triple smoked bacon. 3. To give you a good idea of how long it takes to smoke bacon, I will show you how the smoking needs to be done. It will not shrink as much as regular cured bacon. Once your smoker is up to temp, and making sure you are seeing only thin blue smoke, add your pork belly. Bacon is super fat, so set the smoker temperature to the maximum of 175 degrees C if … Another possibility is to purchase commercial un-smoked slab bacon and triple smoke it.
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