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belly and jowl bacon - - Page 2

post #21 of 28

That is some great looking bacon...

post #22 of 28

Excellent looking bacon!

post #23 of 28

Question sir, 48 hour cold smoke? What temp was that at? Even if you are working with cured meat is it safe for that long?

post #24 of 28

MMMMMmmmmmmmm..........Bacon.......Damn this place kills me!

post #25 of 28
Thread Starter 
Quote:
Originally Posted by GaryC View Post

Question sir, 48 hour cold smoke? What temp was that at? Even if you are working with cured meat is it safe for that long?



This was a cold winter, everytime I've smoked bacons this winter my bacon was sitting in below freezing temps, funny, they never froze either!  The last smoke I did was for 56 hours!  It just took that long to get a good color change on them...

post #26 of 28
Quote:
Originally Posted by Shellbellc View Post





This was a cold winter, everytime I've smoked bacons this winter my bacon was sitting in below freezing temps, funny, they never froze either!  The last smoke I did was for 56 hours!  It just took that long to get a good color change on them...

Heh, ok that makes sense. In general, how long can I keep cured meat below 140 deg and still be safe? I am new at this cold smoking and I don't want anyone to get sick. I see that a lot of people cold smoke belly bacon for 8 hours at or below 100 deg. What would the max time be and still not have any problems?

 

 

post #27 of 28
Thread Starter 
I don't want to quote a time because I'm not sure. I hear of cold
Smoking hams for even longer times. I am not cooking te bacon so the four hour rule doesn't apply here, especially since it's cured, maybe someone will come along with some better advice. I'm also thinking that smoking it in warmer conditions will make for a faster color change, as in the bacons that people do smoking them under heat.
post #28 of 28



 

Quote:
Originally Posted by chefrob View Post

Granny.jpg

 

i likes me sum hog jowls!

I'd rather the Tonic!!!!

 

 

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