Going to try cold smoking belly bacon: suggestions

lancerh · Mar 20, 2013

I have made buckboard and venison bacon before by hot smoking in my mes smoker but I have never cold smoked anything. I have about10 lbs of belly bacon curing right now and will be smoking this weekend. So if I am going to cold smoke should I feed constant smoke for entire time? What are suggestions for smoking times.Do I need to let the internal temperature of the meat get to a certain temp? Also it is hard to get smoke at low temps in my MES but I have an old little chief with the box still so I thought about putting the rack on top of the smoker of the little chief and the cardboard box to cover that so the smoke will come through the top of the little chief and cold smoke in the cardboard box. Since this is my first belly bacon I was wondering when and if I should take the skin off, before or after I smoke, or not at all. Thanks for any advice and I will be posting a report and pics when I am done.

kingfishcam · Mar 20, 2013

Do a search, there are some good threads about this. I smoked eith skin off, but my bellie came that way.
As for temp, keep it below 70 or you will start to render fat. Folks are smoking anywhere from 8-24 hours, and often in 8 hour blocks over a couple of days.

Good luck!

fpnmf · Mar 20, 2013

I usually smoke my bacon at 100 and have never had fat render...

Done at 100 for about 30 hours straight..

july 2012 bacon 017.JPG

fpnmf
Oct 15, 2012

lancerh · Mar 20, 2013

So when you smoke for 30 hours straight are you constantly feeding smoke? I know with other meats you don't want to constantly feed smoke , but what about bacon?

fpnmf · Mar 20, 2013

lancerh said:
So when you smoke for 30 hours straight are you constantly feeding smoke?? I know with other meats you don't want to constantly feed smoke , but what about bacon?

Yup!! For the most part..Have to refill the amazen..

Where did you come up with >>>>[color= rgb(24, 24, 24)] I know with other meats you don't want to constantly feed smoke<<<< ?[/color]

[color= rgb(24, 24, 24)]I smoke the entire time with everything....[/color]

[color= rgb(24, 24, 24)] Craig[/color]

louballs · Mar 20, 2013

I think he's referring to oversmoking. Like when I smoked a pork butt, i probably only got 2-3 hours of good smoke. The rest of the time was just low cooking basically. Over smoking can lead to bitterness, but maybe thats not the case for bacon??

fpnmf · Mar 20, 2013

louballs said:
I think he's referring to oversmoking. Like when I smoked a pork butt, i probably only got 2-3 hours of good smoke. The rest of the time was just low cooking basically. Over smoking can lead to bitterness, but maybe thats not the case for bacon??

This is big news to me..most folks I know smoke the whole time....never have had a bitter issue...

Craig

JckDanls 07 · Mar 20, 2013

I don't think it's a case of bitter as much as it is over smoked for other meats... but when cold smoking bacon it takes a LOT more time in the "constant" smoke to get what your looking for

lancerh · Mar 20, 2013

louballs said:
I think he's referring to oversmoking. Like when I smoked a pork butt, i probably only got 2-3 hours of good smoke. The rest of the time was just low cooking basically. Over smoking can lead to bitterness, but maybe thats not the case for bacon??

Yes this is what I was talking about. I do basically the same for shoulder, ribs, or even chicken. I like the smoke to enhance the flavor and not over power it. Just wondering if the smoke would be too strong if I smoked for that long.

diggingdogfarm · Mar 20, 2013

Cold smoking is the way to go, 70-75 degrees or less.
Because of the high fat content, warm or hot smoked bacon can have a "warmed over" flavor that's unappealing.
The length of time you smoke is a matter of personal preference.
I cold smoke for a minimum of 8-12 hours, if I smoke longer than that, I allow for a break in between smokes.....it's good to let the bacon "breath" for a while.
The bacon should be brought up to the working temp of the smoker to avoid condensation,
The surface should be dry or slightly tacky to the touch so the smoke clings well.

HTH

~Martin

fpnmf · Mar 21, 2013

Gee...I must need help..

I have never had anything that has been smoked for the entire cook or bacon at 100 referred to as oversmoked or "warmed over"...

Never seen anybody who has eaten here not finish their meal either..

Got plenty of pics here of that...

Craig

kingfishcam · Mar 21, 2013

Fpn, thanks for the tip! That just opened the door to smoking bacon later than I thought!

chef jimmyj · Mar 21, 2013

louballs said:
I think he's referring to oversmoking. Like when I smoked a pork butt, i probably only got 2-3 hours of good smoke. The rest of the time was just low cooking basically. Over smoking can lead to bitterness, but maybe thats not the case for bacon??

I will have to have you over next time I make Pulled Pork...Just did an 8lb Butt two weeks ago...16 hours at 225* and 16 hours of TBS courtesy of Pitmasters Choice and the AMNPS. Great balanced flavor and my Family has No Problem letting me know if something is not right. Granted the amount or flavor of smoke is a matter of taste but Bitterness is the result of mismanagement of your smoke, a poor choice of wood for your taste or a problem with your smoker. Look at all the Stick Burning Smokers and Wood Fired Pits. There is no option to " Turn Off " the smoke and nobody seems to worry about Over smoked. I am one of " those people " that believes..." It's a SMOKER! If you aren't making Smoke, you might as well put your meat in the OVEN! "...JJ

louballs · Mar 21, 2013

Chef JimmyJ said:
I will have to have you over next time I make Pulled Pork...Just did an 8lb Butt two weeks ago...16 hours at 225* and 16 hours of TBS courtesy of Pitmasters Choice and the AMNPS. Great balanced flavor and my Family has No Problem letting me know if something is not right. Granted the amount or flavor of smoke is a matter of taste but Bitterness is the result of mismanagement of your smoke, a poor choice of wood for your taste or a problem with your smoker. Look at all the Stick Burning Smokers and Wood Fired Pits. There is no option to " Turn Off " the smoke and nobody seems to worry about Over smoked. I am one of " those people " that believes..." It's a SMOKER! If you aren't making Smoke, you might as well put your meat in the OVEN! "...JJ

I welcome your invitation! Lol, it definitely is a personal preference, but it probably has more to do with mismanagement than anything. My brother smoked some ribs once that just tasted like pure smoke and nothing else. I know some others have mentioned similar instances on here too. I know when I smoked my pork butt I had about 3 hours of smoke, the rest was just cooking time. It had great flavor to it, but cant say if it wouldve been better or worse had it gone longer.

Bearcarver · Mar 21, 2013

I prefer my Bacon warm smoked until the IT is between 110 to 128, but that is because I can get great flavor & color in less than 12 hours.

If you're going to truly cold smoke, you don't have to worry about the IT, but:

Make sure you get a good pellicle first.

Smoke it for at least 24 hours (very light smoke).

Like always, put it in the fridge (wrapped) for at least 36 hours before slicing.

Just my 2 Piasters,

Bear

louballs · Mar 21, 2013

Every bacon recipe I see says to slice it before storing/freezing. Is there any real benefit to this??

diggingdogfarm · Mar 21, 2013

Convenience, but you can leave it intact when freezing.

~Martin

mr t 59874 · Mar 21, 2013

I agree in part with most above. The following is my technique.

1. In dry rub for 7 days per inch of thickness

2. Quick rinse and in cooler for two days to form pellicle.

3. In 22cf. cold smoker for 72 strait hours of smoke using Pit Master, Hickory, cherry or apple pellets in AMNPS, one end lit and kept below 75⁰.

4. Another 48 hours in cooler for equalization.

5. Package

No matter what smoke you are using if the final result is bitter or has too strong a flavor for your taste, you have over smoked it. Suggest smoking for short periods and build up to your desired taste. If it's cured there is no need to smoke it all at once.

Humidity or moisture on the surface of the product will be a contributing factor in your end result. Experience and keeping good notes will be your best friends.

Tom

louballs · Mar 24, 2013

How do you people have time for 72 hours of straight smoking?? lol

mr t 59874 · Mar 24, 2013

louballs said:
How do you people have time for 72 hours of straight smoking?? lol

Well, by using the AMNPS, it takes a five minute load and light between a 9 - 17 hour burn depending on the humidity, temp and type of wood. Not too bad a duty. :cheers:

Going to try cold smoking belly bacon: suggestions

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