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Starting Some Bacon - Page 2

post #21 of 30

I also agree on the cold smoke. you don't want to cook it. you also might want to smoke it a couple of nights. the last belly i did with pop's cure. i smoked it 40+ hours. next time i will go longer. i was using apple pellets in the AMNPS.

remember to post pics.

Happy smoken.

David

post #22 of 30

I also cold smoke my bacon as I don't want it cooked twice. Many folks do hot smoke their bacon and that works too, especially if you are concerned someone might eat it without frying. I make sure to mark my packages that it is "UNCOOKED" in case I give some away. 

post #23 of 30
Thread Starter 

This is the method I was thinking of:

http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

So the bacon won't be cooked. I was thinking about this method because ambient temps are rising now (~90) and the above mentioned method takes less time, and I'd like to get it done in a day this time. This is why I was wondering about the burn time of the pellets vs sawdust.

 

Due to the suggestions I may try cold smoking sometime though. Maybe just do it at night or wait until the weather cools to avoid having to put ice in the smoker.

post #24 of 30
Thread Starter 

Smoked, sliced, and wrapped. It was a success, thanks for all the help. Will post pics here shortly.

post #25 of 30
Quote:
Originally Posted by travisb View Post

Smoked, sliced, and wrapped. It was a success, thanks for all the help. Will post pics here shortly.

th_nopicsye3.gif

post #26 of 30
Thread Starter 

 

 

 

 

Around 18 hours of hickory smoke from the AMNPS using sawdust. Stayed between 100-120 degrees. Ending IT was around 130 if I remember right. No problem with fat rendering.

post #27 of 30

Looks good.

David

post #28 of 30

That sliced up pic looks mighty fine!!!

post #29 of 30
Thread Starter 

Thanks! Tastes great too!

post #30 of 30
Quote:
Originally Posted by travisb View Post

Thanks! Tastes great too!

Great Job!!!!

 

   Craig

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