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Little bacon help please

FM Former Member
I am doing a pork belly (side meat) this weekend using cadillac's method of 1 T tenderquick and 3 parts dark brown sugar per pound to cure for a couple weeks to make bacon, then smoke. My question for anyone that does bacon is this: I have 13 lbs of belly cut to 4 pieces to smoke. I was thinking 3 oz. of applewood would be the ticket. I want a nice bacon smoke but not overdone (Amerique). Anyone have an opinion on the smoke for 13 pounds of bacon ?
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FM Former Member
GLH just to be clear, I have 13 ponds of side meat and will cut in to 4 pieces. So we have 4 3 pound chunks. Are you still suggesting just 1 oz of wood?

My other question is the farmer cut the slabs uneven, thick on 1 end, then on the other. Do I not worry about that and take it to internal temp on the thick end, or cut up further into thick and then and take them out at different times ?
FM Former Member
Bacon, traditionally is made by curing and then cold smoking. Back when we raised our own hogs we would cure about a week or ten days then cold smoke about 6-10 hours depending on which of us had smoker duty that day.
I guess what I'm saying is that the internal temp might not be that important if kept low as possible
FM Former Member
3 oz sounds like a great place to start Mark. Ultimatly, you are the one that has to eat it so you will need to be the judge. Im no expert on curing/smoking bacon, but in the last 2 1/2 years I guess Ive smoked about 250 lbs. I usually take mine to 150* before pulling them out. In fact, Ive got another 21 lbs in the fridge now that needs smokin this weekend. I LOVE the smell of bacon smoking... Smiler

Bob

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