Attn. Bacon experts

Discussion in 'Bacon' started by colorthumb, Jul 21, 2015.

  1. colorthumb

    colorthumb Fire Starter

    I'm doing a cold smoke tomorrow. The belly has cured for 8 days. Did the salt test amd was good. Now I just wanna know what not to do.. I'm gonna try to keep Temps under 100. Approximately how long should I go for? I'm going to use Applewood pellets in the smokin tube and red oak on some coals. Some bullet points from you geniuses would be amazing.. high fives and thanks
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I warm smoke for 12 hours.
  3. colorthumb

    colorthumb Fire Starter

    What temp might I ask?
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    My preference it to cold smoke with apple pellets for 10 -12 hours. I have the AMNPS and when I fill it with pellets it smokes for approximately 12 hours. Then I rest the slab a day or 2 before slicing. Some people like less smoke some like much more.
  6. mfreel

    mfreel Smoking Fanatic


    You said you want to COLD SMOKE it but you're looking at 120 degrees?  What did I miss?

    I'd say you don't want to get much over 80 degrees (depending on weather, sun, etc.) for 12 to 16 hours.
  7. colorthumb

    colorthumb Fire Starter

    Ambient temp outside is 90 plus
  8. colorthumb

    colorthumb Fire Starter


    And away we go. Big egg is 78. Lil egg 300
    bearcarver likes this.
  9. mneeley490

    mneeley490 Master of the Pit OTBS Member

    That's an interesting setup...

  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I love that set-up!![​IMG]

    I gotta show that to my Son---He has a BGE---That's Just Freakin' Neat !!-----------[​IMG]

    I know I'm late, but I have found that 10 hours of Smoke at a Smoker Temp of 120° is equal to the same color & flavor as 20 hours or more of Cold Smoke. IMHO

  11. colorthumb

    colorthumb Fire Starter

    Started at 11:20

    Im at 5 hours in. The Big egg temp is at 87, the sun came out.. The lil egg is holding steady at 300. I need a smokin tube that will fit in the mini egg. I started with maybe 10 charcoal briquettes started halfway in a chimney, then dumped in the egg. I put a 8"by2by2 or so piece of red oak to get her started smoking. The majority of that was going bye bye by about 3:30.  I dumped about a cup of applewood pellets and a few pieces of lump to get it back to puffin..

    My wife will be introduced to the big egg when she gets home from work a lil later. I told her Id take her to sushi so shes happy going into this.. lol

    And Bearcarver giving me props is like ginger rogers saying you dance good.. Thanks buddy. I followed your recipe with TQ and brown sugar.

  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Not at all an expert but I have used Bear's advice and always warm smoke bacon between 120-130 for 10-12 hours depending on the color I'm looking for and it comes out great!
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Yeppers Bear knows bacon. I tryed something my last bacon that worked great, I double smoked. I snoked it the first time as I would normally, the same as Bear but then I brought it in and sliced the skin off and allowed to rest overnite in the reefer. The next day I proceeded to smoke it again just like I did the first time. Beautiful color, the smell it mouth watering, and the taste..... well you'll just have to try it some day.
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Double smoked bacon, I gotta try it.

    Thanks Foam
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

  16. colorthumb

    colorthumb Fire Starter

    [​IMG] 12 hours of smoke at average 82 degrees or so. 78 was the low when I started and 87 was the highest. 82 was was i saw the most. Maybe a lil light on the color but I'm beat and gotta goto bed. If it's not smoky enough maybe a double smoke. Now that I've done one on this setup I'm very confident on temperature control. I'm going to let it rest in the fridge covered lightly in foil. Will check in tomorrow. Thanks all for the info and tips.

  17. colorthumb

    colorthumb Fire Starter

  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like that awesome Set-up works Great Too---Not just looks Neat !![​IMG]

    Judging by the color, it looks like it could use more smoke time, but that should be determined by a sample taste by you.

    You can get Great color & flavor with those temps---It just takes longer.

    Last edited: Jul 23, 2015
  19. mfreel

    mfreel Smoking Fanatic

    Looks a little light, but pics can be deceiving.  12 hours?  I'll bet you're okay.  If anything, it will give you an excuse to make some more.

    I used to cut mine into smaller pieces, too.  I now prefer the bigger hunks.  About 2 per rack.  Everyone's different and it comes down to what goes on your summertime BLT.
    Last edited: Jul 23, 2015
  20. dave17a

    dave17a Smoking Fanatic

    Expensive setup![​IMG]

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