24 hour bacon, how?

[hankhill11]

Merry Christmas everyone. We have a local (Wisconsin) brand of smoked meat products called Nueske's. Honestly their bacon is probably the best around, no joke. On their site, they state most of their slabs are smoked for at least 24 hours. Has anyone done a super long smoke on bacon like that? For the 3 or 4 bacons i've made so far, they've turned out good, and have a little nice smoke flavor, but nothing like Nueske's. I need to know how they get away with smoking for 24 hours safely without totally overdoing it... what temp? Or could it be cold smoked (I guess?) just curious if anyone has done something like this. The longest smoke i've done was pork shoulder at about 16-18 hours.

 

[brewersfan73]

I can't comment on smoking bacon, but I completely agree. Nueske's is sooo good. It definitely is a treat.

 

[ANT0407]

I'll be watching this thread for sure.

 

[hankhill11]

Yeah I have a 4lb chunk of belly .. I will need to decide if I do as long as it takes at 130-140(s setting) or cold smoke it at ambient with smoke tubes... it's only 40s or less here now

 

[jaykav]

Don’t they all just use liquid smoke?

 

[WT2121]

I have been using Hi Mountain original bacon cure. Shorten the cure time from 7 days to 6 days. Smoke it with apple pellets at 180 degrees until it reaches 150 degree bacon temp. Cool it slice it thick and package it. 12 to 13 pounds takes 3 to 3 and half hours on Louisiana grill. Really good so much so friends are buying pork belly for me to smoke.