Originally Posted by Ravenshead
How long? We usually hot smoke ours around two hours at I think 140 F. It comes out great but we can only do it around here in the winter. The ambiant temps are too high.
they key is like ravenshead said. If you hot smoke you have to keep your temps low for long duration to break down the collagen instead of cooking it. I usually shoot to hot smoke mine in the 130s for several hours and then finish at the end by bringing up the temperature to 140F and resting afterward for a final internal temp of about 145F. I also use cure in the refridge for 10-14 days prior as I am assuming you did?
Hoptopia, where are you getting your pork belly from? I haven't been able to get any for less than like $4.99 a lb from a local place, so I have since stopped making it.
I have only done cold smoked bacon a handful of times. I have found however that coldsmoking on my rig gives a much stronger smoke flavor, one I prefer to use in cooking and not fresh frying up on a skillet like bacon for breakfast. However to use it in my BBQ beans, or a chilli, that works really well (wasn't sure what you were going for).