When smoking bacon does it matter if the fat is up or down?
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Fat up or down?
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- May 2014
- 18986
- Clare, Michigan area
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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No it shouldn't. However, since you have to choose one way or the other, what I'd do it place it as a buffer from the heat source. If the heat source is below and traveling upward, put the fat cap down. If you're using say a kettle with a Slow 'N Sear where most of the heat is above grate level, place it up.
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Pork belly is pretty much all fat, well mostly. I assume you are asking about cured pork belly. When smoking a cured pork belly for bacon, you should not smoke it long enough for the fat to start rendering. Take it to 160F in the thickest part and you are good. So, if that's what yer doing, fat up or down don't matter.
Huskee was typing when I was. And he makes a good point. Seperate the meaty part from the heat.
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