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Cold smoking season 2014-2015: pork belly two ways - Page 2

post #21 of 26
Thread Starter 
I smoke these in winter time. Most of the time temps are below 5C
post #22 of 26
Quote:
Originally Posted by pal23 View Post


At  what temperature do you find it best to cold smoke the pork belly at?  

I try and keep the temp between 50 and 70 deg. F... Some pork fat melts at a pretty low temperature.... 86 deg. F.....

I don't want the fat to melt before I cook the bacon...
post #23 of 26
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

I try and keep the temp between 50 and 70 deg. F... Some pork fat melts at a pretty low temperature.... 86 deg. F.....

I don't want the fat to melt before I cook the bacon...

On good prosciutto you can see the fat "sweating" as it comes to room temp. Many think is condensation ....some is. But most won't evaporate even if you wait. Because is fat. Tastes great.

Some say if the animal fat is liquid at room temperature is almost as good for you as olive oil.
post #24 of 26

Thanks Dave I going to get it a try

post #25 of 26
My bacon looks like bacon smells like bacon but when fryed turns out like jerky. What did I do wrong? I cured it and smoked it to 130 the first time and to 150 the second time for a dubble smok. Why is it so tuff? I also used a quart of maple syrup in the cure but can't taste much maple??????
post #26 of 26
You cooked out all the fat.... next time cold smoke it, below 70 deg. F for as long as you want.... then bake in the oven on a rack in a sheet pan....
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