My bellies have been dry-curing for 4-5 days now...so smoking isn't far off.
I know the 'how much smoke' question is a subjective one. Some like it really smoky...others want to taste the smoke but not have it overpowering the bacon. I'm probably in the latter group.
Perhaps I'm thinking about this now because I just finished my first batch of cold smoked cheese and the smoke smell was overwhelming upon completion. I sort of expected this, since the research I did informed me to seal the cheese and wait for smoke to mellow...up to 4 weeks or longer (some say less time)
Is this waiting process also necessary for bacon to allow the smoke to mellow? I've seen pictures of beautiful bacon that has been cold smoked for hours...and I love that red bark appearance. But I also wonder if those beautiful bacons were made by those that love a real heavy smoke flavor.
I'm making this bacon for myself of course...but also giving a good portion to my dad for fathers day. I think our smoke preferences are similar...not too much...but certainly enough (if that makes sense)
Does cold smoked bacon need to mellow? And are the effects of the waiting process as dramatic as I've heard they can be with smoked cheese?
I'm using the AMZN pellet...was going to either use all apple, or my own version of Todd's Pitmaster's Choice...haven't decided. I was also going to smoke for about 6-8 hours, lighting both ends of the AMZN (only lit one end for the cheese...which went for a hair over 2 hours).
I want the nice color...but I don't want it overpowering...is it possible to acheive both?
Thanks...
I know the 'how much smoke' question is a subjective one. Some like it really smoky...others want to taste the smoke but not have it overpowering the bacon. I'm probably in the latter group.
Perhaps I'm thinking about this now because I just finished my first batch of cold smoked cheese and the smoke smell was overwhelming upon completion. I sort of expected this, since the research I did informed me to seal the cheese and wait for smoke to mellow...up to 4 weeks or longer (some say less time)
Is this waiting process also necessary for bacon to allow the smoke to mellow? I've seen pictures of beautiful bacon that has been cold smoked for hours...and I love that red bark appearance. But I also wonder if those beautiful bacons were made by those that love a real heavy smoke flavor.
I'm making this bacon for myself of course...but also giving a good portion to my dad for fathers day. I think our smoke preferences are similar...not too much...but certainly enough (if that makes sense)
Does cold smoked bacon need to mellow? And are the effects of the waiting process as dramatic as I've heard they can be with smoked cheese?
I'm using the AMZN pellet...was going to either use all apple, or my own version of Todd's Pitmaster's Choice...haven't decided. I was also going to smoke for about 6-8 hours, lighting both ends of the AMZN (only lit one end for the cheese...which went for a hair over 2 hours).
I want the nice color...but I don't want it overpowering...is it possible to acheive both?
Thanks...
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