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Bacon time

post #1 of 50
Thread Starter 
This is from heritage pig belly (my annual "kill").Wet cured this time (I prefer dry cured). Two weeks in low nitrite (1tbs/gal), low salt, pops cure.

Dried overnight and under the fan for 4 h.

Cold smoked about 20h with beech first, then hickory+cherry+oak.


Going for a rest, will be back in the smoker.



post #2 of 50

Looking good.  How many hours you going?

post #3 of 50
Thread Starter 
Not sure, I need to cram in a loin, bones, backfat, hocks.My smoker is small. Probably 24h more.
post #4 of 50
Thats gonna be real good!
post #5 of 50

It sure looks good so far!

 

Al

post #6 of 50
Looks tasty! I need to do another belly or two. First though I need it to warm up so I don't have to heat the smoker to cold smoke!
post #7 of 50
Thread Starter 
Done with 2nd round of smoke.
post #8 of 50
Quote:
Originally Posted by atomicsmoke View Post

Done with 2nd round of smoke.

 

 

Very nice, CLEAN, smoke on those bellies...   Your cold smoker is working very good....

post #9 of 50
Quote:
Originally Posted by atomicsmoke View Post

Done with 2nd round of smoke.

Can't wait to see some of that slice Thumbs Up

Richie

post #10 of 50

I'll take a BLT for lunch please.

post #11 of 50

Atomicsmoke, those look great.  Do you happen to have any pictures of your cold smoker set up?  Can you post a link to a thread perhaps where you've posted them?  I'd really like to see your set up.

 

Thank you

Nate.

post #12 of 50

I too am looking forward to seeing some sliced shots!  Those bellies look great!

post #13 of 50
Thread Starter 
Quote:
Originally Posted by gnatboy911 View Post

Atomicsmoke, those look great.  Do you happen to have any pictures of your cold smoker set up?  Can you post a link to a thread perhaps where you've posted them?  I'd really like to see your set up.

Thank you
Nate.
My setup is nothing fancy. A 2 door masterbuilt smoker connected to an aluminum box with a dryer duct. The aluminum box houses the amazen pellet smoker tray (mailbox mod style).

I will take some pictures , but you won't be impressed.
post #14 of 50
Thread Starter 
Gnatboy,

I remembered I posted my setup a long time ago.

Here is the thread
http://www.smokingmeatforums.com/t/172769/cold-smoking-season-2014-2015-sockeye-salmon
post #15 of 50

 Bacon looks great, I have some frozen pork bellies from some of our pigs waiting for me to get home this spring and try to smoke. Lots do do this coming months. 

post #16 of 50

Thanks for the link!  From what I'm reading it looks like the Amazen products are the way to go in order to get solid cold smoking results.  I don't have a problem keeping my temps down low, just not sure about the quality of smoke.  I have a small metal coffee can that I drilled some holes in, I get two or three charcoal briquettes lit, then put smoking chips on top of that.  I have only ever done cold smoked cheese and it turned out great.  I'm researching and very interested in learning to cure and cold smoke meats.  thanks guys!

 

Nate.

post #17 of 50
Thread Starter 
You probably know the amazen smoker can go on at least 10h without operator intervention.
post #18 of 50
I had see that. Which would be exponentially easier than me adding some smoking chips to my coffee can every 30 minutes.
post #19 of 50
Thread Starter 
I went Thru the "feed the smoke every 30min" stage as well. Order the tray-life saver.
post #20 of 50
Quote:
Originally Posted by atomicsmoke View Post

You probably know the amazen smoker can go on at least 10h without operator intervention.

 

Quote:
Originally Posted by gnatboy911 View Post

I had see that. Which would be exponentially easier than me adding some smoking chips to my coffee can every 30 minutes.

 

For my cold smoked salmon over the weekend, it went ~22 hours and I only used one tray of pellets and one 18" tube of pellets.  When the tube quit, I loaded the tray and went to bed.  Still smoking when I got up the next morning.

 

Great investment...

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