hot smoked bacon

brine the bacon for 7 days
take out, wash and dry
leave in the fridge for a couple of days till a pellicle has formed
smoke on low heat (< 200F if possible)
until internal temp reaches 160F  (trying 150F instead)


can also dry cure:

dry cure mix (60:40 ratio of fine sea salt to caster sugar)

Rub the dry cure mix over the pork middle. Place the pork in the container, with a sprinkling of dry cure mix on the bottom of the container and on top of the pork. Cover and place in the refrigerator.

Turn the pork once daily, dredging it in the liquid that has formed. After 5 days, remove the pork and pat dry on a paper towel.



short cut:
brine for 2 days, then smoke...
didnt leave in fridge for pellicle to form..