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Hot vs Cold smoking - Page 2

post #21 of 36
Thread Starter 
Live a few miles away Bear
post #22 of 36
Quote:
Originally Posted by Shyzabrau View Post

As a Bradley owner, can you explain why it is expensive to cold smoke on a Bradley?

A 24 hour cold smoke would take 72 biscuits. For me, that's $30 just for smoke. I'm happy enough with the hot smoke results that at this point, I not willing to spend the extra money.
post #23 of 36
Quote:
Originally Posted by Mr T 59874 View Post

I’m not familiar with your smoker, but it seems to me if it produces smoke you could apply a good amount of smoke to your bacon for an hour or two then let it hang for three or four days. That would give the smoke time to permeate the bacon before freezing. Of course you could vac seal it also.

Keep in mind, when applying smoke to a cool product it will take on smoke more readily than when hot smoking. If your smoke is heavy, take care not to oversmoke it.

T

That is something to consider. I'm running low on bacon, so it may be time to buy a belly and try both methods. Either way, the results would both be highly edible!
post #24 of 36
Quote:
Originally Posted by MyOwnIdaho View Post

A 24 hour cold smoke would take 72 biscuits. For me, that's $30 just for smoke. I'm happy enough with the hot smoke results that at this point, I not willing to spend the extra money.

Ahh. I didn't realize that you had to smoke 2 or 3 times longer for cold smoking versus hot smoking.
post #25 of 36
Quote:
Originally Posted by Shyzabrau View Post

Ahh. I didn't realize that you had to smoke 2 or 3 times longer for cold smoking versus hot smoking.

Don't go by what I have to say. I've just observed the cold smoking crowd cold smokes bacon about that period of time, if not longer.
post #26 of 36
Quote:
Originally Posted by REMSR View Post

Question: should so be concerned about the way the grain is going when I slice bacon?

Randy,


I agree with "T":

I've sliced Bacon in all different directions, and saw little difference.

So I generally slice it in many directions, in respect to the way the slices look the best, in regards to the Fat-Meat alternating ratio.

 

I think Bacon is the only meat that I don't care which way the grain direction goes

 

 

Bear

post #27 of 36
Quote:
Originally Posted by MyOwnIdaho View Post


A 24 hour cold smoke would take 72 biscuits. For me, that's $30 just for smoke. I'm happy enough with the hot smoke results that at this point, I not willing to spend the extra money.

 

Whoa, forget that. After doing some research on your smoker, if I'm not mistaken, that would be over 5 pounds of biscuits, way too much.

 

After looking at videos to get an idea of the amount of smoke you are producing, I would recommend you start by not cold smoking your bacon longer than 1.5 to 2 hours. That would greatly reduce your cost yet provide a nice smoke to your bacon. 

 

Regardless the recipe or the technique used, as long as you like it, you win. 

 

T

post #28 of 36
Quote:
Originally Posted by Mr T 59874 View Post
 

 

Whoa, forget that. After doing some research on your smoker, if I'm not mistaken, that would be over 5 pounds of biscuits, way too much.

 

After looking at videos to get an idea of the amount of smoke you are producing, I would recommend you start by not cold smoking your bacon longer than 1.5 to 2 hours. That would greatly reduce your cost yet provide a nice smoke to your bacon. 

 

Regardless the recipe or the technique used, as long as you like it, you win. 

 

T

 

Thanks, T! I now have a quest. Half a belly with the hot smoked method versus half a belly cold smoked two hours and vacuumed packed for a few days before slicing. I have plenty of guinea pigs for the taste test. :sausage:

post #29 of 36
Quote:
Originally Posted by MyOwnIdaho View Post
 

 

Thanks, T! I now have a quest. Half a belly with the hot smoked method versus half a belly cold smoked two hours and vacuumed packed for a few days before slicing. I have plenty of guinea pigs for the taste test. :sausage:

 

Let us know your results.

 

Have fun,

 

T

post #30 of 36
Quote:
Originally Posted by kendec65 View Post

Looking to smoke some bacon, and I'm trying to decide on hot or cold smoking.
Are there pro's or con's to either and taste and texture different?

Looking forward to your results! My apologies for the hijack.
post #31 of 36
Thanks Bear, I didn't think it mattered but being new at this I needed to check.

Randy,
post #32 of 36
Quote:
Originally Posted by Shyzabrau View Post


Ahh. I didn't realize that you had to smoke 2 or 3 times longer for cold smoking versus hot smoking.

 

 The means of delivery along with the color and density of the smoke should determine the length of time any product is smoked.

 

T

post #33 of 36

I cold smoke my bacon in my Smoke Vault and I go about 12 hours with My AMNPS and find I get enough smoke flavor.

post #34 of 36
I go warm 115 to 120 for 12 hours in my MES and get plenty smoke but it seems intense, not over fine but intense. I would like to try dust but I am unable to find it here in St Paul Minnesota or Menneapplis.

Randy,
post #35 of 36
Quote:
Originally Posted by REMSR View Post

I go warm 115 to 120 for 12 hours in my MES and get plenty smoke but it seems intense, not over fine but intense. I would like to try dust but I am unable to find it here in St Paul Minnesota or Menneapplis.

Randy,

Hi Randy,


There must be a lot of stores in MN that have it, because MN is the home of "Todd Johnson" and Amazing Smoker.

 

Did you check the list of dealer's on his Web Site? There are 34 places in MN.

 

Dealer's list:

http://www.amazenproducts.com/v/vspfiles/downloadables/DealerList.pdf

 

Bear

post #36 of 36
Thanks again Bear I'll check it out,

Randy,
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