2nd round bacon question.

[hooked on smoke]

Hi all,
I would like to start by thanking you all for the support with my first attempt at home done bacon.
It turned out amazing.
I now have a second batch in the fridge.
I had programmed my Fireboard with a increasing incremental temp program that I thought I found here for the smoking process. Well, I mistakenly deleted it.
The bacon will have been in the cure process for 14 days on Saturday the 26th.
Would anyone have advice and or process to follow for the smoking process?

No pic no proof, right?
Here it is 7 days in the fridge.

Thanks in advance.

 

[SmokinEdge]

You can go 120 for an hour, 130 for an hour, up 10 degrees every hour until about 150 for an hour, then push up to 170 until IT is 145+

 

[Coreymacc]

You have obviously been cooking the bacon. Consider cold smoking. I smoke the cured belly for 4 hrs with pretty much any fruit wood. Keep in mind the meat is still not cooked. I cut the slabs into 2.5 lb chucks after smoking . Freeze them. Then slice and fry them normally, to 160f min. . I haven't pre cooked bacon for years. You just can't eat the bacon without frying.

My opinion
Corey

 

[hooked on smoke]

You can go 120 for an hour, 130 for an hour, up 10 degrees every hour until about 150 for an hour, then push up to 170 until IT is 145+

Thanks, this sounds like the method I tried last time. When I panicked about the temp spikes before it settled in.
If you dont mind me asking, how does this differ from cold smoking as the comment from Coreymacc?
I'm still learning and curious?

I am very appreciative of your input.

 

[hooked on smoke]

You have obviously been cooking the bacon. Consider cold smoking. I smoke the cured belly for 4 hrs with pretty much any fruit wood. Keep in mind the meat is still not cooked. I cut the slabs into 2.5 lb chucks after smoking . Freeze them. Then slice and fry them normally, to 160f min. . I haven't pre cooked bacon for years. You just can't eat the bacon without frying.

My opinion
Corey

You have obviously been cooking the bacon. Consider cold smoking. I smoke the cured belly for 4 hrs with pretty much any fruit wood. Keep in mind the meat is still not cooked. I cut the slabs into 2.5 lb chucks after smoking . Freeze them. Then slice and fry them normally, to 160f min. . I haven't pre cooked bacon for years. You just can't eat the bacon without frying.

My opinion
Corey

Hi,
Thanks for the reply. I'm still new to bacon. How does cold smoking and the progressive heat, (??) Differ?

 

[Coreymacc]

Hi,
Thanks for the reply. I'm still new to bacon. How does cold smoking and the progressive heat, (??) Differ?

Unfortunately, cold smoking involves a bit more equipment, but you introduce smoke to the bacon with no heat. It imparts smoke but doesn't cook it. Look up mailbox mod on this site . Or cold smoke adapter. I use an old Bradley with a cold smoke adapter.

Corey

 

[SmokinEdge]

Thanks, this sounds like the method I tried last time. When I panicked about the temp spikes before it settled in.
If you dont mind me asking, how does this differ from cold smoking as the comment from Coreymacc?
I'm still learning and curious?

I am very appreciative of your input.

Sure,
So cold smoking needs to be done at 80F or lower. This is not practical sometimes especially in some months of the year.

Hot smoking is always workable and can be done year around everywhere. It’s also a more simple process and in the end tastes delicious. So I mostly use that process. Cold smoking done right is really good but honestly it was originally a drying process for meats that increased shelf life with no refrigeration. Today we can save a lot of time and just get done with a very nice end product.

I’ll be happy to go deeper on either process but hot smoking works best for me. Nothing wrong or bad with cold smoke that’s done right though.

 

[Coreymacc]

Sure,
So cold smoking needs to be done at 80F or lower. This is not practical sometimes especially in some months of the year.

Hot smoking is always workable and can be done year around everywhere. It’s also a more simple process and in the end tastes delicious. So I mostly use that process. Cold smoking done right is really good but honestly it was originally a drying process for meats that increased shelf life with no refrigeration. Today we can save a lot of time and just get done with a very nice end product.

I’ll be happy to go deeper on either process but hot smoking works best for me. Nothing wrong or bad with cold smoke that’s done right though.

This is absolutely true. I have to use the heat element in the Bradley to bring the cabinet temp up in the winter. I usually just make 40 lbs in the fall and Im good. The process I have has taken me quite a while to get correct. The hot smoke is a pretty full proof way to get the job done.

Corey

 

[SmokinEdge]

This is absolutely true. I have to use the heat element in the Bradley to bring the cabinet temp up in the winter. I usually just make 40 lbs in the fall and Im good. The process I have has taken me quite a while to get correct. The hot smoke is a pretty full proof way to get the job done.

Corey

Absolutely agree Corey. But with new smokers the hot smoke works with what they have (usually a pellet grill) and gets their feet wet. Cold smoking is more advanced and is great if they choose to venture out. I just try to help people be successful at the start.

 

[Coreymacc]

Absolutely agree Corey. But with new smokers the hot smoke works with what they have (usually a pellet grill) and gets their feet wet. Cold smoking is more advanced and is great if they choose to venture out. I just try to help people be successful at the start.

Agreed.

Corey

 

[hooked on smoke]

Sure,
So cold smoking needs to be done at 80F or lower. This is not practical sometimes especially in some months of the year.

Hot smoking is always workable and can be done year around everywhere. It’s also a more simple process and in the end tastes delicious. So I mostly use that process. Cold smoking done right is really good but honestly it was originally a drying process for meats that increased shelf life with no refrigeration. Today we can save a lot of time and just get done with a very nice end product.

I’ll be happy to go deeper on either process but hot smoking works best for me. Nothing wrong or bad with cold smoke that’s done right though.

Well thanks again. This pretty much clears it up.
I will be sharing my 2nd batch photos. I plan on getting started this coming Saturday or Sunday.
Is it bad to leave the bacon to cure for more than 14 days?

 

[hooked on smoke]

This is absolutely true. I have to use the heat element in the Bradley to bring the cabinet temp up in the winter. I usually just make 40 lbs in the fall and Im good. The process I have has taken me quite a while to get correct. The hot smoke is a pretty full proof way to get the job done.

Corey

Thank you Corey,
I think forum now I'll stick with hot smoking.
I appreciate you sharing.
I love this forum.

 

[SmokinEdge]

Is it bad to leave the bacon to cure for more than 14 days?

In general No, it’s not a problem. Depends on your salt percentage but up to 30 days is ok, I don’t like to push that line so I typically don’t go past 21 days at 1.5% salt.

 

[hooked on smoke]

In general No, it’s not a problem. Depends on your salt percentage but up to 30 days is ok, I don’t like to push that line so I typically don’t go past 21 days at 1.5% salt.

I did the salt at 1.5%.

 

[SmokinEdge]

I did the salt at 1.5%.

Fridge temp is important also. Must be below 40F but above 32F.

 

[hooked on smoke]

Hello,
I'm ready to pull the bacon out of the bags to form the pellicle. How long should I do this?

 

[hooked on smoke]

What would be considered, over night. Is it possible to start too early.
Sorry for the rocky question.

 

[hooked on smoke]

Fridge temp is important also. Must be below 40F but above 32F.

What if it is out of that temp range?
I haven't checked my fridge temp.

 

[SmokinEdge]

What if it is out of that temp range?
I haven't checked my fridge temp.

Above 40F you don’t have as long in cure at 1.5% salt. The temperature is controlling bacteria along with the salt and cure. You want to play above 40F you need 2.5-3% salt with cure.

 

[hooked on smoke]

Well, round 2 is resting in the fridge to form the pecille. Yes, it's a messy fridge, but it's mine.
I just picked up some, peach, post oak and pecan chunks from the Woodshed in Orange. Im thinking peach and post oak for the bacon.
Any thoughts on my choice .