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Cold Smoked Bacon-1st Time

post #1 of 17
Thread Starter 

I ended up buying a whole hog and told the butcher to just cut it up and don't do anything to it. With this hog I want to try my own bacon as well as doing my own hams. With the ground meat I will experiment with sausages and other stuff. It was time to do the hog. I used pop's recipe. It is simple and delicous. I couldnt ask for better results. http://www.smokingmeatforums.com/t/110799/pops6927-s-wet-curing-brine  I brined it for 12 days in a turkey brining bag which was inserted into a 5 gallon bucket. I then cut a slab of and tested it on that 12th day. It was a little salty (I could have eaten it no problem) so i soaked it in water for 1 hr and changed the water after 30 min. I then patted it dry added some ground pepper and let it sit in the fridge for a couple days before smoking it. On the day I was smoking it was 42 degrees out and i had two AmazeN smokers in my WSM with Apple and Hickery dust. I did add a dozen or so briquettes to get the smoker up to a max of 107 degrees but tried to let it stay anywhere from 70-85 degrees. I then took it off and let it sit in the fridge for a couple days. On slicing day i put it in the freezer for a little over an hour and here is the final result.

 

 

 

 

 

 

 

 

 

 

post #2 of 17

Nice looking bacon! Nice color. Your going to really like those hams if you you pop's brine.

post #3 of 17
The bacon looks Great!!!
post #4 of 17

Bacon looks might good, I like lean bacon. Nice CFThumbs Up

post #5 of 17

Bacon looks might good, I like lean bacon. Nice CFThumbs Up

post #6 of 17
Thread Starter 

Thanks for the comments.

 

I put the ham in the brine the same day I put this bacon in the brine. The only thing i am worried about is that I never injected it with the brine. Is that going to give me any issues???

post #7 of 17

Bacon looks GREAT! nice color and nice slicing job. I take it you used a knife? You said it was a little salty. How much salt did you use? I use 1/3 cup per gallon. Never had a salt issue.

Happy smoken.

David

post #8 of 17
Quote:
Originally Posted by SladeRummel View Post
 

Thanks for the comments.

 

I put the ham in the brine the same day I put this bacon in the brine. The only thing i am worried about is that I never injected it with the brine. Is that going to give me any issues???

What piece of meat did you use for the ham?

post #9 of 17

Great looking bacon!!! 

 

I'm guessing the ham was a bone in - not injecting the brine around the bone might cause some issues from what I have read.

 

Here's a good thread on curing from beginning to end

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

post #10 of 17
Thread Starter 

I have a cheap slicer that I use. It does a decent job for the price. And I used 1 cup of salt per gallon. Next time i will probably use half that.

post #11 of 17
Thread Starter 

I used the back leg/ham minus the lower shank. It was bone in.

post #12 of 17

There is no mistaken, that's great bacon. The Qview is great too.

 

Disco

post #13 of 17

Great Looking Bacon. Your bone in ham not injected may be an issue. I'd PM Pop's and ask him if it's salvageable.

post #14 of 17

If the ham leg has been in the brine for 12+ days, I'm guessing you have "bone sour" and it is probably no good..... For safety reason, read the link below......  

 

 

http://www.meatsandsausages.com/sausage-making/curing/methods

post #15 of 17

Awesome results.

 

This is on my "to do next" list.

 

Thanks for sharing.

post #16 of 17
That looks really good. I think I may give this a try soon as it has gotten colder here now.
post #17 of 17
Quote:
Originally Posted by DaveOmak View Post
 

If the ham leg has been in the brine for 12+ days, I'm guessing you have "bone sour" and it is probably no good..... For safety reason, read the link below......

 

 

http://www.meatsandsausages.com/sausage-making/curing/methods

 

Really good info Dave!

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