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Minimum temperature for cold smoking bacon?

post #1 of 23
Thread Starter 

I apologize if this has been covered before, but is there a minimum temperature for cold smoking bacon?

post #2 of 23

I'd have to say...... above freezin,

 Everyone has there opinion, but between 50° and 90°f will do it.

post #3 of 23
Thread Starter 

Thanks, I have finally got things together and have the ability to smoke from about 40 degrees which is the temp out side on up to temps way to hot for cold smoking.

post #4 of 23

don't forget to share a few pic's with us .

 

post #5 of 23
Thread Starter 

Will do I have 4 slabs of home raised bacon in the smoker now.

post #6 of 23

+1 with DanMcG

post #7 of 23

Oh, and welcome to the forum

 

When you get a minute tell us a bit about yourself.  Lots of nice people on the forum

post #8 of 23
Thread Starter 


Quote:

Originally Posted by alblancher View Post

Oh, and welcome to the forum

 

When you get a minute tell us a bit about yourself.  Lots of nice people on the forum



 

Done, I put it in the new member section

post #9 of 23

welcome1.gif   Glad to have you with us!

post #10 of 23

icon_cool.gif

As low as you can and still make smoke. For me it's about 75° the way that I do it. Like Dan said anything above freezing will do.

post #11 of 23
Quote:
Originally Posted by DanMcG View Post

I'd have to say...... above freezin,

 Everyone has there opinion, but between 50° and 90°f will do it.



+ another one.

 

Bear

post #12 of 23

Down here in Florida the hard part is keeping the temp down, especially in the summer. If I have my smoker in the sun in August it will read 100-110 inside temp just sitting there. 

post #13 of 23

Technically, "Cold Smoking" is smoking at temps under 100°

For cheese, this is very important, because some cheese starts to get soft and melt.

For bacon, I try to keep the temps at 100° or under, but no harm done if you go a little over.

My best bacon was smoked at 12 hours with Apple @ 70°-80°

The cooler the temps, the denser the smoke.

 

 

Todd

 

No Creosote! A-Maze-N Smokers

Reply
post #14 of 23
Thread Starter 

I ended up smoking it for 12 hours at about 80 degrees. I could have gone down to around 35, which was the outside temp. The reason I was concerned about the temp being to cool is that in the past my system seems to generate a lot of condensation and the bacon has a wet feeling even though I dried it thoroughly to let the pellicle form. Is the kind of wet /moist feeling normal after clod smoking bacon? Attached are pictures of 3 out of the 12 I smoked last night.photo 1.JPG

post #15 of 23

Looks Great from here!!!!   Real Nice Color!!!

 

That moist feeling is why I like a little heat with my Bacon---Not much---Just a little.

 

 

Bear

post #16 of 23

Looks awesome!

 

How about slicing one for us!

post #17 of 23

I did a number of bacon throughout last winter and there were times that we had bacon hanging at below freezing temps. Using the ama-z-n smoker box, there was just enough heat from that to keep the bacon from freezing overnight...I believe this prolongs the smoke process though as it took 48+hours to get a good color change, but that was how I judged when it was done, the color change...

 

Great looking bacon!!

post #18 of 23

When I smok my bacon, I keep my smoker cabinett temp between 90 and 120 degrees

post #19 of 23

How many lbs did 12 slabs leave you?

post #20 of 23

Well, we are all outa money this Christmas so we each are making something to give to each other.  My sister is the bread maker, me pasta and meat, mom ain't talkin'.  LOL  Anyway, I have what i need to make BBB, High Mountain Seasoning is coming in the mail. 

 

Question 1:  from what I have been reading: what is pellicle?  I tend to love my famly most of the time and don't want to keill em!

 

Question 2: I will be using an MES in about 40 degree weather. Plan on setting it at 70 degrees.  Is there a general time frame for smoking. Do you do it by pounds of meat?  Color?? smell (I hope not)??  Is it the longer you smoke the smokier?  What is an average time for min to mod smoked meat.  Will be using a AMNz

 

Question 3: What types of pellets do you guys use for bacon?  Maple, pecan, apple,  etc

 

Thanks for any feedback.

 

 

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