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First bacon... Not so good - Page 2

post #21 of 25
Quote:
Originally Posted by CTonello View Post

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Here is what the rest of the bacon looks like. As you can see the colour doesn't look too bad. The inside meat is a lot lighter of a colour and it is the outside that has the bad taste. If I cut the outside off it didnt taste bad. I just rinsed it under warm water and now my whole kitchen smells like camp fire.




That should help the flavor... rinsing it, that is..
post #22 of 25
Quote:
Originally Posted by DaveOmak View Post


Try cold smoking below 70 ish degrees... see how you like it.....

I am a cold smoker kinda guy. I don't see a reason to cook it twice.

Happy smoken.

David

post #23 of 25
Quote:
Originally Posted by DaveOmak View Post


Try cold smoking below 70 ish degrees... see how you like it.....


Maybe by December when I can maintain low temp in a smoker.

post #24 of 25
Quote:
Originally Posted by Mark66 View Post


Maybe by December when I can maintain low temp in a smoker.


With the AMNPS, you can cold smoke 'most" of the year.... in a cardboard box, or a smoker with no heat... Just smoke at night when temps are low.... That's how I overcome living in the desert.... I do need to look at the weather forecast and check night time temps...

http://www.smokingmeatforums.com/products/a-maze-n-pellet-smoker


http://www.amazenproducts.com/Default.asp
post #25 of 25
Thread Starter 
Quote:
Originally Posted by themule69 View Post

That is where moisture forms on the top then drips down on the food. It will leave black drops.

I examined the smoker and there are black liquid drops on the wall and the roof so maybe it was raining in it.
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