This is used for making and curing ham, kielbasa, and more. All you need is a top-notch electric smoker and a … Smoke for 2 hours or until the interior measures 150 F (65 C). How to Smoke Bacon Masterbuilt Electric smoker Slab - YouTube For best results, allow to dry off in the refrigerator for 4 to 12 hours – this will improve your bacon immeasurably. Cure #1 is made with a mixture of salt and sodium nitrate. This is perfect for … Sure, cooking it in an electric smoker will take more time than simply cooking down the bacon strips over the stove, but the taste will be truly delectable. When it comes to juicy, succulent, and moist bacon, nothing can do the job as well as an electric smoker. Chefs can use a wide variety of woods including hickory, mesquite, oak, maple, cherry, and alder. Yes, you read that correct! Spray non stick spray on the grates. Just like you would rest a roast, allow the bacon to cool for up to several hours in the … To the Smoker. Let cook on pellet grill for 30 minutes or until bacon is done to your preference. When curing is complete, just rinse off the excess mixture and pat the cut of meat dry. Preheat your electric smoker to 300 degrees F according to your manufacturer's directions. Get your smoker ready at 175 F (80 C). Place bacon directly on the grates. 2 Place your cured meat inside your chamber and set the time for a maxium of 4 hours. Sodium nitrate, when mixed in the meat or coated on the meat, preventing bacteria from growing. Pre-heat the smoker to 200 degrees F. Fill the water pan of your smoker with apple juice, water, or a mix of both. Smoking bacon in an electric smoker is easier than you think. But low and slow cooking, like smoking bacon typically takes longer than 4 hours, so it is essential to provide some way to prevent this dangerous bacteria from growing. Place a meat thermometer into the thickest part of the pork belly, so that you can gauge the internal temperature properly. This provides moisture so the bacon doesn’t dry out, but also some sweet flavor. It is best to smoke bacon at an average internal temperature of 90-150 degrees C. It is hard to maintain this in summertime, especially if your smoker generates really strong heat. About a quarter of the way into the smoking process, an electric smoker chef can add cups of wood chips, chunks, or pellets to the heating zone (sometimes called a firebox).

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