I used it to make Bacon Wrapped Brisket Fillets. This helps form a pellicleâan exterior skin that feels papery and dry and just a touch tackyâfor the Bacon Cure: 3# brown sugar 2 cups kosher salt; Instructions: Rub bellies liberally with spice mixture. I could barely wait for them to cool enough to slice! I just purchased bacon hangers for mine. Step 6: Follow the instructions given in the manual to set up the electric smoker. Cold smoking or hot smoking. Add a handful of wood chips a couple of times during the smoking process. Cold smoking bacon is a much longer process and more closely resembles the bacon you would buy in the store. However, if you like thin slices, then slice down the bacon accordingly. Nutrition Calories: 473 kcal Carbohydrates: 1 g Protein: 14 g Fat: 45 g Saturated Fat: 15 g Cholesterol: 75 mg Sodium: 751 mg Potassium: 225 mg ⦠Well, you're not cooking your bacon, you're incinerating it. First, if the heat is too high at the beginning, you'll get rubbery bacon because it'll set before it renders fully. Layer in cure fat side down with 1/2â³ of cure in between layers. I have always read that you smoke/cook pork butt and brisket with the fat cap up. Wipe down any surfaces that may have been hit by splatter, wash the dirty, bacon fat-infused dishes, and toss or launder any towels used in the cleaning process. Lastly, if you're really committed to ridding your home of any and all bacon smells, whip up a homemade aromatherapy spray by filling a spray bottle with ⦠The smoking temperature for cold smoked bacon is obviously on the lower side, under 100F. This is the ideal temperature to smoke your bacon as it helps retain the spicy and sweet flavors. Lisa says. For Pork shoulders I now trim most of the fat cap off leaving a very thin (maybe 1/8") fat cap layer and they still have plenty of fat left to keep them moist and lots of bark. Next, preheat it to around 200-225 Degrees. There are different ways to smoke bacon â cold smoked or hot smoked. That's a triple issue. The last (it was my first attempt too) I laid them fat down and, oh GOD, were they good! Popular temperatures for cold smoking ⦠Reply. I asked my smoke-master and he says he does it fat-side-up â that way if some of the fat melts, it ⦠September 15, 2017 at 3:20 PM. 3 days later, flip and redress, fat side up. The length of time that it will take to smoke your bacon will vary depending on the thickness of you bacon slices and how you like your bacon done so watch it closely! BUT IT WORKED BEAUTIFULLY! (Good options include ⦠Great question! It was absolutely the most moist & tender brisket flat I've ever eaten. ... You should always cook with the fat cap down... or up⦠How To Smoke Bacon: Set up your charcoal grill or smoker. 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