Splitting Smoke Time

mikelens

Smoke Blower

Original poster

Aug 17, 2016

107

99

Bay Shore, Long Island, NY

• Dec 29, 2016

• #1

Curing my first piece of belly. My work schedule will only allow me to smoke for say 6 hrs on a Saturday & 6 more on a Sunday. If weather should screw up that plan; can I smoke in 3 hour sessions when I get home on weekdays? Resting in the fridge during the day & smoke a little each night till I hit the goal of 12 hrs?

 

chef jimmyj

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May 12, 2011

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• Dec 30, 2016

• #2

Yep, Cool smoke, <120 is the desired temp so there is no issue deactivating the nitrite and having the sweat the danger zone...JJ

 

SmokinAl

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• Dec 30, 2016

• #3

Lots of guys on here do it that way on here.

3-6 hours of smoke & rest overnight, then the same thing for the next couple of days.

Al

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Dec 30, 2016

• #4

Yep that's how I do my bacon smokes (all cold smoke). After curing I season the meat and place on drying racks uncovered in the fridge for 3-5 days. Then I smoke. Usually 6-8 hours. Rest overnight in fridge uncovered or when it's cold I just hang in the smoker or garage. Then repeat. I usually get 18-24 hours of smoke total over several days. Once I like what I see I let the meat rest for another 5 days before vac packing and freezing.

 

mikelens

Smoke Blower

Original poster

Thread starter

Aug 17, 2016

107

99

Bay Shore, Long Island, NY

• Dec 30, 2016

• #5

Thanks All.