- Nov 5, 2013
- 6
- 10
Hi all
I am looking for some help. My first bacon is not as sweet as I want and the outside, especially, tastes a little acrid, sometimes as an aftertaste.
I have built a smoker - pine tongue and groove. The smoke comes from an old wood burner with a long flexible pipe producing a lot of smoke at 68-80 Farenheit. I have a number of guesses as to the problems and would welcome experienced comment.
I reckon I need to increase the amount of sugar or honey (our own) I use in the mix - cure is in bags.
On the acridity, possibilities include:
* not all my wood was oak, some was chestnut, all was hardwood
* some of the wood still had bark on, often damp to help keep the temperature down
* I used a firelighter and kindling to start the fire - I do not think any was left before the meat went in, but it is just possible
* the smoke is direct from the fire rather than heating a batch of chips and sawdust on a gas ring
Any ideas welcome
I am looking for some help. My first bacon is not as sweet as I want and the outside, especially, tastes a little acrid, sometimes as an aftertaste.
I have built a smoker - pine tongue and groove. The smoke comes from an old wood burner with a long flexible pipe producing a lot of smoke at 68-80 Farenheit. I have a number of guesses as to the problems and would welcome experienced comment.
I reckon I need to increase the amount of sugar or honey (our own) I use in the mix - cure is in bags.
On the acridity, possibilities include:
* not all my wood was oak, some was chestnut, all was hardwood
* some of the wood still had bark on, often damp to help keep the temperature down
* I used a firelighter and kindling to start the fire - I do not think any was left before the meat went in, but it is just possible
* the smoke is direct from the fire rather than heating a batch of chips and sawdust on a gas ring
Any ideas welcome