New Pit Boss owner here (small Navigator series) but not new to smoking. I would like to do up some bacon but not sure if there are some tips or tricks I can use. I like to smoke my bacon at 170-180 but seeing the temperature fluctuations on the "smoke" setting, up to 235 in some cases, I'm not confident in that setting. My thoughts are to lower the P setting to P3 and set the temp to 200. Am I on the right track? The one good thing with my unit is that the unit temp readings are approx. 15 degrees higher than reality. That's using 2 different probes that I trust to check the temperature. TC
Makin' Bacon Question
- Thread starter Trky Chsr
- Start date
sparkyv
Well-known member
I've never smoked bacon, so I'm following to learn more.
Ol' Smokey
Well-known member
The Jewels by me had pork belly recently. Never seen it there before. I should go see if its still there and try some bacon makin....
Sparky
Well-known member
Welcome to the club
Jimsmokes
Well-known member
I cold smoke with smoke tubes to start. Then start my 1150 and let it run on smoke (180°) till I hit a IT temp 150°.
sparkyv
Well-known member
I'm confused. Is the OP asking about pork belly or sliced uncooked bacon strips?
Ol' Smokey
Well-known member
Pork belly becomes bacon....unless you're in Canada, then you're on your own. 
I'm talking about pork belly.
Pork belly becomes bacon here too, unless you're talking Canadian bacon. That's a whole other beastPork belly becomes bacon....unless you're in Canada, then you're on your own.
MrJRoz
Well-known member
My vertical 7 Sportsman's "L" setting is 150°F and produces lot's of smoke. I smoke there for 1 hour, then raise to 160°F smoke for another hour, then set to 180°F to finish for an internal temp of 150°F.
MrJRoz
Well-known member
Yep - Made Canadian bacon too - trimmed up center cut pork loin (top half) - the ones with the nice 3.5" white strip (light pink meat) down the center are harder to find unless you go to the meat shop. I use the wet brining process for those and they come out great (no maple, I like the savoriness) - I smoke at 150°F for 1 hour, then raise to 160°F smoke for another hour, then set to 180°F to finish for an internal temp of 155°F - then ice bath it until the internal temp gets to 120°F to stop the cooking and to keep it from drying out. Then I put in the fridge overnight and slice and vac seal them - after breakfast of course.Pork belly becomes bacon here too, unless you're talking Canadian bacon. That's a whole other beast
sparkyv
Well-known member
OK, now I'm understanding.
