- Dec 26, 2004
What’s the reason for bringing it to 152? The only way we ever made bacon was the old school way in a smokehouse. Layer it down with the sugar cure then washed it off after a period of time and hung it and smoked it along with everything else. I don’t know what the temperature got to in the smokehouse but I’m guessing it was pretty low.As for smoking, cold smoke is the way to go. A typical slab of pork belly I find easy to work with is no more than 5lbs, trimmed nice and square to make slicing easier. One work around to the long time is to cold smoke a slab that is room temp, dry and tacky on suface for 4-5 hours. Seal in a 2 gallon size ziploc bag with no air and bring it to 152-155 degrees in a water bath. You can set , walk away for 12 hours and it will never get over the 152 degree mark. Works great. I do mine overnight the chill down the next morning to set the fat and make it slice able.