Recent content by wvengineer
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W
Probably ruined 20 lbs of bacon
I’m at it again. I butchered a hog two weeks ago and it’s time to smoke the bacons. I’m planning on cold smoking two to three hours, letting it rest ~24 hrs, fry a test piece, and then smoking two to three hours a day until the test piece has the level of smokiness I want. Sounds about right...- wvengineer
- Post #16
- Forum: Bacon
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W
Probably ruined 20 lbs of bacon
Update: I let it rest for close to a week and had to do a little trimming but it actually tastes pretty good now. Thanks for all the help everyone. I started raising registered Berkshire pigs and the hog I have left to butcher will be my first one of those. I was going to do it this weekend...- wvengineer
- Post #15
- Forum: Bacon
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W
Probably ruined 20 lbs of bacon
Thanks everyone for the advice. The surface isn’t black and doesn’t have spider webs. I’ll let it mellow for a bit in the fridge. It’s not completely inedible but definitely has an acrid taste.- wvengineer
- Post #13
- Forum: Bacon
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W
Probably ruined 20 lbs of bacon
12 hours, hickory, and chips. I’m using an MES 140 with the cold smoker accessory. I have an idea where I went wrong, but I didn’t know if it’s worth trying to salvage, or a method to do such.- wvengineer
- Post #7
- Forum: Bacon
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W
Probably ruined 20 lbs of bacon
When I’ve cold smoked cheese I’ve always vacuum sealed it during the mellowing phase. So I shouldn’t seal the bacon in your opinion?- wvengineer
- Post #3
- Forum: Bacon
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W
Probably ruined 20 lbs of bacon
I’ve been making bacon for a while (medium temp raised to finish at 147). With this hog I decided to cold smoke the bacon. I was rather busy yesterday and didn’t pay close attention to it other than temperature. Anyway, very noticeable creosote taste. Is it at all repairable? I was thinking...- wvengineer
- Thread
- cold smoke creosote
- Replies: 17
- Forum: Bacon
