What is better cold smoked or hot smoked bacon? the winner this time was the cold smoked but might try this again.

I use an equilibrium cure for the for the bacon. this means adding just the right amount of salt based on the weight of the pork belly.

The basic recipe goes something like this:
2.5% kosher salt
.25% curing salt
1% sugar
I also add cure accelerator and black pepper.

Next, they need to go in the refrigerator to cure for 7 to 10 days. You want to rotate them to make sure that everything cures evenly. I put mine in a vacuum bags though, you could just put them in at plastic food safe container.

Next, you need to give them a very good rinse. depending on the salt level you prefer will determine how much you rinse and or soak them. You can always cut off a small piece and fry it up before you smoke it. If it's too salty for your liking, soak it a little bit longer.

whether you choose hot smoke or cold smoke, I can guarantee you this bacon will be better than anything you buy at the store.

I used my Z Grills pellet grill with JAX pellets from Jealous Devil for the hot smoke. And the Lone Star Grillz insolated mini for cold smoking. For cold smoking you could almost do this in a cardboard box. just don't light it on fire. It is important to have good air flow when cold smoking. I use my Inkbird Smoke controller and just set the temperature to something higher then you are cold smoking at so the fan runs continuously.

If you got any questions please reach out to me. I'm happy to help!



Also follow me on IG @RustyBBQLamb


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