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Warm Smoked Bacon (2nd Attempt)

post #1 of 7
Thread Starter 

You may remember last time I did bacon I warm smoked it. Temps stayed between 100 and 137.



This time I thought I would try it cold.



So after 3 hours, the bacon going from 37 to 81 degrees ambient, 3/4 of the first row of pellets. All the meat appears to be doing is sweating. Looks as bad as me weeding the yard.  My question is, will the meat take smoke thru all that sweat? I mean its alot of juices out there. Should I pull 'em and dry 'em?


Or as that wizened Guru says, "Patience", only 13 hours left to go?

Edited by Foamheart - 7/20/13 at 10:28pm
post #2 of 7
Originally Posted by Foamheart View Post

All the meat appears to be doing is sweating.

For best results, the bacon should be brought up to the operating temp of the smoker before drying, but it'll dry eventually.

post #3 of 7
Thread Starter 

I just turned the smoked on, I was going to attempt an ambient temperature smoke. Without any heat the bacon is 82 and the box says 98. I assume the amps does that.


I am affraid with no heat though the bacon will not dry nor hold smoke. <shrugs> You can't smoke liquid. Or I never could.



Can't even tell its been in there after 3 hours..... I guess smoking at ambient is just not possible. Or I don't have the patience for it.

post #4 of 7

You can pat it a little with paper towel or just leave it and temps will catch up and the condensation will stop. Smoking it cold definitely adds a lot of time to the smoke. I read a comment about a brisket not getting done lately that I had to laugh at. "This ain't no stir fry".

post #5 of 7
Thread Starter 

I am more impressed with Mr. Mule and Craig. In Louisiana though with 90% humidity on a good day,  I could smoke for 100 hours and watch it all drip off with no heat at all. But I know that now.




Oh well, the above was at 6 hours in, thats 3 hours of heat, I just poured the pooling liquids of the slabs. learning more everytime. I should repaeat last times smoke with about 2 hours less heat. I now be thinking thats the way to do it here.


BTW the top one is rubed with "Cajun Power", middle is Maple, botton is cracked black peppercorns. Pepper corns were requested cause I don't care for all those black crunchies in my bacon grease.

Edited by Foamheart - 7/20/13 at 11:54pm
post #6 of 7
Thread Starter 


3:00 AM, 9 hours into the smoke, finially a bit dryer taking some color. I set the cooking timer on the MES for one more hour, That should dry it. Still got 9 hours worth of AMPs left. When the heat goes off will just let it take smoke till I get up. IT right now is only 106






post #7 of 7
Thread Starter 

After 18 hours of smoke, all under 106 degrees. Sad, really sad....... Thinking I must have been spoiled by the first attempts color in so short a time. BUT I can't wait to cut this and see if the lessened heat affects the meat density. Didn't like the first batch.



Its in the fridge, cooling and since I forgot to remove the rind before that. I am now thinking upon maybe another long smoke. BTW I got a full 18+ hours of smoke from the aux smoke generator, I loaded the pellets from the open ziplock bag after days and days of raining, and lit it in 1 min, it burnt perfectly. Its just a familiarization curve getting used to it, (and a damn good pencil torch).


I sort of hate to re-smoke, because it has that smokey flavor. AND I am hoping that its just embedded in my clothes and not this hard.


Used hickory below corn cob. Its a nice smoke profile. Was going to do Pecan/corn cob but forgot that just cause I have pecan sticks chips chunks and splits, I didn't have pellets..... its always something. <shrugs>

Edited by Foamheart - 7/21/13 at 8:11pm
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