Curing buckboard- hot or cold smoke

elkhorn98

Meat Mopper

Original poster

Feb 4, 2007

200

17

Occidental, CA

• Jan 21, 2008

• #1

I am about half way through a dry cure for buckboard bacon that calls for hot smokeing (180-200). Should I do that or do a cold smoke? Convince me one way or another!

This is my first bacon try. Hot smoking would be easier but I have rigged up a cold smoker that I used for cheese yesterday. I ran my MES up to 225 and the cold smoker never got over 80.

 

popchas

Newbie

Jan 21, 2008

2

10

Connecticut

• Jan 21, 2008

• #2

My recipie calls for a semi-wet cure so I can't says if this is appropriate or not. I have always cured at 200 degrees til the internal temp gets to 140. My family says they like it!

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Jan 21, 2008

• #3

i cold smoke my buckboard, and belly bacon...........hot smoke my candian bacon............you cold smoke, cause you are going to fry it up...........hot smoke the candanian, cause you can then eat it cold, right outta the fridge.......like in a sandwich............

 

elkhorn98

Meat Mopper

Original poster

Thread starter

Feb 4, 2007

200

17

Occidental, CA

• Jan 21, 2008

• #4

Walking dude,

What temp do you cold smoke at? How long?

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Jan 21, 2008

• #5

i do as cowgirl does............anything under 100..........its so cold here, i have cold smoked in the 40's....smoker temps...........as long as the coals are making the wood smolder........thats all i need.......all i am trying to do is impart a smoky flavor.........6-8 hours

i do the same with the cheese i smoke.......tho not as long.........2-3 hours......only because i like a heavy smoke flavor