or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Bacon › Another batch of smokey goodness w/Qview
New Posts  All Forums:Forum Nav:

Another batch of smokey goodness w/Qview

post #1 of 7
Thread Starter 

After a two week swim in the brine, it was time to smoke some more bacon. Dried it off, peppered both sides with fresh GBP and after a day in the fridge, into the smoker. Gave it 12 hours of hickory and apple pellets. Pork heaven.

 

Going for a two week swim

 

After peppering and a rest, into the smoker

 

After 12 hours of smoke

 

Let it chill in the freezer for awhile to stiffen up, then sliced.

 

Seeing as I was cold smoking, threw some Cheddar and Gouda in there as well for 3 hrs

post #2 of 7

It looks good. Did you let the bacon rest a few days before you smoked it?

Happy smoken.

David

post #3 of 7
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

It looks good. Did you let the bacon rest a few days before you smoked it?

Happy smoken.

David


Thanks, David. I let it rest for 24 hours in the fridge to form a pellicle. Tried a sample, it was awesome.

post #4 of 7

I'm interest in what kind of Cure you use and what is the nitrite percentage of this cure.  If I kept my bacon in the cure for two weeks... you could use it for shingles and it would be so salty no human could eat it.   I live here in germany and we don't have access to the same type of cures.  I mean Yes I can order the Morton products from ebay, but to pay the import, tax and shipping crazy.... what you guys pay 12 dollars for would cost me 100 dollars to get here and if customs say the nitrite content over 1.5.... they would take it and I still have to pay... crazy Right??

 

Thanks and Happy smoking

post #5 of 7
Thread Starter 
Quote:
Originally Posted by BrianKinlaw View Post
 

I'm interest in what kind of Cure you use and what is the nitrite percentage of this cure.  If I kept my bacon in the cure for two weeks... you could use it for shingles and it would be so salty no human could eat it.   I live here in germany and we don't have access to the same type of cures.  I mean Yes I can order the Morton products from ebay, but to pay the import, tax and shipping crazy.... what you guys pay 12 dollars for would cost me 100 dollars to get here and if customs say the nitrite content over 1.5.... they would take it and I still have to pay... crazy Right??

 

Thanks and Happy smoking


I'm using cure #1, 6.25% nitrite. The bacon really isn't all that salty. I usually will slice off a small piece after curing and check the saltiness. If too salty, I soak the pork in some fresh water for a few hours and recheck.

post #6 of 7

I missed this somehow.

 

 

That bacon looks great.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

I missed this somehow.

 

 

That bacon looks great.


Thanks! Tastes good too.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Bacon
SmokingMeatForums.com › Forums › Cold Smoking › Bacon › Another batch of smokey goodness w/Qview