In this part I’m going to explain how to prep the pork for smoking and slicing – the final stages of making bacon.
After 4-5 days of brining the pork should be firm and ready to smoke. To prepare the pork for smoking we first want to rinse off any excess seasoning and brine and this has done it’s job.
Cool the pork uncovered in a fridge for a few hours. There are a lot of differeing opinions around this. Some think that cooling uncovered will give the pork a nice firm outside which provides a good bark that you might find in some store bought bacon. Others think that wet surfaces attract more smoke, and therefore provide for a much smokier tasting bacon.
Because this was my first time I met in the middle and only refrigerated for a few hours, whilst still retaining a bit of moisture on the outside of the pork.
This was done on a Weber charcoal BBQ, but you could smoke this any way you like.
- First get your smoker up to 225°F (around 110°C).
- Add the pork and some wood chips (I used hickory for a classic smokey taste)
- Smoke for 2 hrs or until the internal temperature of the meat is around 150°F (65°C).
- Cool your pork in the fridge, as its easier to slice.
- Slice your bacon into any thickness you like!
You can keep the bacon in the fridge or if you’re not going to eat it all within 10 days then pop it wrapped in glad-wrap into the freezer.