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Our Smoke Generators are used everyday around the world by fisherman, hunters, small-goods companies, smoke houses, pit masters, BBQ champions, home smoking enthusiasts, celebrity chefs and many other good folk.


Manufactured in New Zealand | Precision-Engineered | Heavy-Duty | Easy & Convenient | Versatile | Controllable | Reliable | Economical

Best Smoke Generator Smokai

All of our Smoke Generators feature the Smokai-Modular-System™, which incorporates a built in mount that makes it easy to attach the Smoke Generator to your preferred setup to get up and smoking.

We also offer a range of Quick-Mount™ adaptors if you're mounting to your BBQ / Grill.

    PREMIUM SMOKING WOOD

    Sourcing only the finest smoking wood is what we do. Because that’s a proven recipe for creating quality smoke and legendary flavour.


    • - Premium, 100% all-natural hardwood
    • - Sourced from renewable sources
    • - Cut from fresh, de-barked logs
    • - Kiln dried to a super low moisture content
    • - Resealable bag to keep it fresh
    DRY CURED COLD SMOKED BACON

    DRY CURED COLD SMOKED BACON

    Dry cured bacon is certainly the most delicious kind of bacon.  It's how bacon has been made for centuries and once you make your own, you'll ever buy bacon from the store again (well if you do, it won't be as good).  Put some aside as your family and friends will devour the lot and you don't want to go without.

    • Prep:
      30mins
    • Curing:
      168hrs
    • Smoking:
      8hrs
    Method

    MAKE THE DRY CURE

    Combine all of the dry cure ingredients in a bowl and mix thoroughly, especially if using pink salt.  Once all ingredients are mixed well, set the bowl aside.  

    Note: Pink salt is not “Himalayan salt”.  Pink salt (cure #1) contains nitrite and is often used for curing meats.   

    PREPARE THE BELLIES

    Carefully remove any sinew from the surface of the bellies and then pat dry with paper towels. 

    Rub the dry cure liberally and evenly into the belly ensuring the surfaces are entirely covered.  Put any leftover cure in an airtight container and set aside.

    Put the bellies in a nonreactive, air tight container turning and re-stacking (put the bottom on top) daily for four days.  Pour off any excess liquid and rub in another generous covering of cure.  Refrigerate for a further three days again turning and re-stacking daily.

    Note: A non-reactive container is one that will not react to the brine.  Aluminium, cast iron, and copper are all “reactive” and should not be used.  Stainless steel, ceramic, glass, and metal cookware with enamel coating are all “nonreactive.”

    Remove bellies from container soak in cold water for two hours.  Pat dry and hang or refrigerate (uncovered) until touch dry.

    SMOKING USING YOUR SMOKAI SMOKE GENERATOR

    Place the bellies in your smoking chamber, either on racks or hang using butchers twine. 

    Light your Smokai Smoke Generator and cold smoke on a low pump speed for 8 hours using Maple Smoking Wood.  

    Your bacon is now ready to slice and cook. However, it will improve through ’ageing’- wrap tightly in cling film and place in the fridge for 2-3 days.

    If you find your bacon is too salty, soak it in fresh water for a further two hours.

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