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!
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.