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Mar 21, 2008 01:58 PM

Double Smoked Bacon

Looking for method to smoke pork belly to make double smoked bacon.

Any help or suggestions as to reference material would be greatly appreciated!

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  1. Bumping this as I would also like to know how to properly double smoke bacon. Is it just a cold then hot smoke? Do you air dry for a pellicle both times? Do you cure less time due to the extra smoking? etc. etc. etc.


    2 Replies
    1. re: Jzone

      I don't know that its 100% correct method, but what we called double smoked bacon the last place I worked we'd cure the belly for at least week until it was firm enough, then we'd rinse it and dry it and then smoke low and slow for 24 hours and then increase the temperature after 24 hours to finish it and get it up to 155 degrees, have to keep adding chips and checking on them. We didn't have a smoker, just used inverted hotel pans with a rack in the middle.

      1. re: TeRReT

        I guess the main question is how did you like it? :) 24hours on low seems like it would dry out. Any problems with that?

        Also still looking for an actual double smoke method, I think this is more a super long smoke method. :)