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Cold Smoking Bacon

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thebigman65

thebigman65

Smoke Blower
Original poster
Mar 29, 2015
96
74
I have read a lot of stuff on here and it has been a great help, but unless I have missed it somewhere, I still have some questions on this.  I am a little bit paranoid because there is so much information out there and a lot of it scares me with regards to the botulism risk etc.  I am sure if I follow it correctly there will be no issues, but I just want to make sure:

- I know the cure/brine recipes and how long I have to cure it for.  The question is, how do I know if I have a problem during or after its finished curing?

- I bought an A-maze-N pellet smoker and pellets.  Do I just put that in the firebox of my offset and light it to smoke the bacon.  will that give me the 100 to 110 degrees I need?

- I think i have to smoke them for around 6 hours....is that correct?  Does this not have some risks from being in 110 degree temps for 6 hours?  is there an internal temp I am trying to achieve in the bacon?

- if for example I wanted to add some maple flavour, do I just add that to the brine/cure?

Thanks in advance for any help and advice. 
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If you have used cure, either Prague #1 or Morton's TQ you have no need to worry about cold smoking your bacon for 6 hours. I smoke mine 18-34 hours in 8 hour sessions. I like the pit to be less than 60 degrees. So not sure where you got the 100-110.

Once you are done smoking you will need to fridge and if you are planning on keeping it longer than 5 days freeze.

Since you are cold smoking IT is not a factor as you will cook the bacon later prior to eating. If you were hot smoking you'd need to take it to an IT of 145, which is the minimum safe temp for pork.
 
Last edited:
thebigman65 said:
 
I have read a lot of stuff on here and it has been a great help, but unless I have missed it somewhere, I still have some questions on this.  I am a little bit paranoid because there is so much information out there and a lot of it scares me with regards to the botulism risk etc.  I am sure if I follow it correctly there will be no issues, but I just want to make sure:

- I know the cure/brine recipes and how long I have to cure it for.  The question is, how do I know if I have a problem during or after its finished curing? You can check after curing. Just take a slice in the thickest part of the biggest piece. If it's pink all the way to the center it's cured all the way through. Then take a slice or two & fry them up. If they aren't too salty, you didn't use too much cure by accident. That should take your worries away.

- I bought an A-maze-N pellet smoker and pellets.  Do I just put that in the firebox of my offset and light it to smoke the bacon.  will that give me the 100 to 110 degrees I need? If you want to cold smoke, you should stay below 100° in your smoker. If you want to warm smoke, like I do, try to get your smoker temp to be between 110° and 130°.

- I think i have to smoke them for around 6 hours....is that correct?  Does this not have some risks from being in 110 degree temps for 6 hours?  is there an internal temp I am trying to achieve in the bacon? IMHO, if you cold smoke you should give it at least 16 or 20 hours of smoke. If you warm smoke, like I do, you should give it 10 to 12 hours of smoke. And like Case said, if you cured it properly, which you proved in the tests I gave you above, you don't have to worry about smoking it at low temps for too long.

- if for example I wanted to add some maple flavour, do I just add that to the brine/cure? I've tried numerous ways, and adding Maple Syrup has never done anything for me. I will be trying Maple Sugar next time.

Thanks in advance for any help and advice. 
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Click to expand...
Bear
 
Last edited:
thebigman65 said:
All rinsed off and sitting under the fan for a bit....Sunday we smoke!
Click to expand...
Won't be long now & you'll have some awesome Home Smoked Bacon!!

Just a couple Tips: After smoking, fridge it for a couple days before slicing it.

Then put it in the freezer for 4 hours just before slicing it.

And don't forget the finished Bacon Pics!!!!

Bear
 
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thebigman65 said:
Decided after much advice to hot smoke it to 146 IT......can't wait to try it!
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I know some who do that with Belly Bacon.

I only take Canadian Bacon & Buckboard Bacon to 145° +.

You may render some Fat getting Belly Bacon up to 146°, but like I said, others do it that way often.

Be Back for your Finale!!

popcorn.gif


Bear
 
Thanks to everyone for all the help!....it was much appreciated!
 
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