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Bacon Fail - Page 2

post #21 of 28
Quote:
Originally Posted by Mdboatbum View Post
 


How exactly would a lack of pellicle alter the flavor of the smoke? It's been my experience that the pellicle does aid somewhat in smoke absorption, but I can't honestly see how a lack of dried protein on the surface of the meat would make the smoke taste bad. I'm not being argumentative, I just don't understand.


Sorry to answer for Bear but I have had the experience in my early days when the meat was too wet and smoke seemed to saturate into the liquid but with a quite sooty taste. I think it is the way the liquid reacts with the smoke.

post #22 of 28

yeahthat.gif  Excessive moisture can create a creosote flavor. Happened with a one of my early bacon attempts, too.

post #23 of 28
Quote:
Originally Posted by Disco View Post
 


Sorry to answer for Bear but I have had the experience in my early days when the meat was too wet and smoke seemed to saturate into the liquid but with a quite sooty taste. I think it is the way the liquid reacts with the smoke.

 

Quote:
Originally Posted by Disco View Post
 


Sorry to answer for Bear but I have had the experience in my early days when the meat was too wet and smoke seemed to saturate into the liquid but with a quite sooty taste. I think it is the way the liquid reacts with the smoke.

 

 

Quote:
Originally Posted by mneeley490 View Post
 

yeahthat.gif  Excessive moisture can create a creosote flavor. Happened with a one of my early bacon attempts, too.


Thank you both!! I hadn't thought about the moisture being the culprit.

post #24 of 28

If you still have the slabs, run them under hot tap water to try and remove the creosote....  May be worth a try....   I've done that with sausage in the casing when I see creosote on it.....

Drying the surface of the meat is necessary....  Moisture on the surface combines with the smoke to make an "acid rain" type stuff....  And as others have said...  Good air flow is another necessary factor when cold smoking... 

If you can, remove that uphill section and make the ductwork run uphill from the MB to the smoker.....

I only use Todd's pellets also... 

post #25 of 28
Quote:
Originally Posted by Mdboatbum View Post
 


How exactly would a lack of pellicle alter the flavor of the smoke? It's been my experience that the pellicle does aid somewhat in smoke absorption, but I can't honestly see how a lack of dried protein on the surface of the meat would make the smoke taste bad. I'm not being argumentative, I just don't understand.


Sorry I wasn't here to answer you, but Disco hit the nail on the head, as did mneeley.

 

You'd hate it if it happened to one of your smokes.

 

 

Bear

post #26 of 28
Thanks Bear. I was thinking about the pellicle and never considered that the meat may still have been wet.
post #27 of 28
Thread Starter 

Just a quick update. I managed to salvage the bacon by cutting off the outer layer. I lost a little bit but it is now very good.

 

 

post #28 of 28

Great Save---Looks Real Good !!:drool

 

 

Bear

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