Most of my other information was obtained from blogs, and retailers that sell triple smoked. Bacon on the smoker. I have made triple smoked bacon three times so far, and it is the best smoked bacon I have ever made. Once your smoker is up to temp, and making sure you are seeing only thin blue smoke, add your pork belly. Remove from smoker and allow to cool. The selection of the slab is important. Before you take out the pork belly, you need to set up the electric smoker. There are 3 ingredients for the mixture that will coat the pork belly and cure it. Bacon is super fat, so set the smoker temperature to the maximum of 175 degrees C if … You can use the bacon cure recipe included, or use your favorite. Also thoroughly rinse out the Ziploc bag. I have never done it that way, but I don’t see why it would not work. While doing some research, I couldn’t find that much information on triple smoked bacon. While the belly is on the counter prepare your smoker. 4. After measuring out the appropriate amount of Basic Dry Cure and sugar, place in bowl and mix well. If you are leaving the bacon in the smoker for the full time, you don’t have to rotate during the night. You can use your favorite cure, or use the above recipe. As good as mass-produced bacon is, curing and smoking your own at home kicks things up to a whole new level. Just start rotating again the following day. 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. if you have more than one rack, use the upper racks before using the one closest to the heating element. You will need to start with some cured pork bellies. First I want to thank HCT, for posting the instructions on how to make triple smoked bacon. Don’t be afraid to add your own spices … 3. Another possibility is to purchase commercial un-smoked slab bacon, and triple smoke it. After 7 days, check the belly for firmness. 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. The hardest part in making this bacon is scheduling the time to put into it, and hoping that the weather will cooperate. Remove belly from the refrigerator. Choose the Spices and Herbs. The more time in the smoker at 70-90 degrees F for air drying, the better the end product will be. When belly is fully cured, remove from the Ziploc bag, rinse thoroughly under cold water, and pat dry with paper towels. More meat does not mean a better product. 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). 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. When using a cardboard box for a cold smoke setup, never leave it unattended while the smoke generator is on. Cure Mixture. Try triple smoking the thicker part of the slab for best results. You should preheat your smoker for at least one hour before putting your sausages into it. Like most foods, there seems to be no particular authentic way to make it. 1. 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 use apple, maple or pecan. I look at bacon in the kitchen the same way I look at duct tape, bailing wire and WD 40 in my tool box, there just aren’t too many culinary dilemmas that bacon can’t fix. 1.1. It will not shrink as much as regular cured bacon. The flavour of the bacon concentrates, and the fat becomes very firm. At this temperature, it is not safe to eat and it will require further cooking. Or you can fry it at a low temperature. You can use your favorite cure, or use the above recipe. Make sure the belly is on a wire rack, so that air can circulate underneath it. 1. Preheat the smoker to 90-100 ° F, and also preheat your generator at this time. 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. As this is the most crucial step to cooking ... 2. Refrigerator or freeze for longer storage. Let sit in refrigerator for 8 days. But if that is not practical, you can remove it from the smoker and allow it to sit at room temperature. Expel as much air as possible, close bag and place in a refrigerator, and cure for 7-9 days. Prepare your smoker to 200°F, using whichever smoking wood you prefer (see above for some good ideas). You can use triple smoked bacon as you would use regular bacon. Another possibility is to purchase commercial un-smoked slab bacon and triple smoke it. This is called “overhauling”. Smoke at 200°F for around 3.5 – 4 hours, or until the internal temp of your bacon is 160°F. 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. The … You should treat it as regular cured bacon. 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).

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