- Dec 20, 2016
- 21
- 14
I raised 2 pigs on non-GMO, pesticide free feed and they were allowed to be pigs, they rooted and played pig tag. I process myself and have done it for years. We wet cured the bacon with a basic cure that had brown sugar, pink salt, kosher salt and peppercorns and water. My wife did the mix and we brined for 12 days in the fridge.
I attempted to cold smoke the 4 bellies in my MES 30" with a pellet tube and hickory pellets. Obviously the smoker was off, not heat. I smoked for about 22-24 hours and it tastes tangy/acrid/bitterish.....
So...did I smoke too long?
Does smoke time change based on smoker size....if you have a refrigarator sized smoker and use a pellet tube do you smoke longer than if in a smaller 30" smoker? Do you smoke for say 20 hours regardless of smoker size?
I did notice the with the digital display on the temperature went up to about 100F...did that cause the problem?
I have some jowel bacon to smoke....should I just use the external cold smoke attachment that sits a few feet away and is piped in via 3" dryer duct? I got the mod instrctions on here.
I attempted to cold smoke the 4 bellies in my MES 30" with a pellet tube and hickory pellets. Obviously the smoker was off, not heat. I smoked for about 22-24 hours and it tastes tangy/acrid/bitterish.....
So...did I smoke too long?
Does smoke time change based on smoker size....if you have a refrigarator sized smoker and use a pellet tube do you smoke longer than if in a smaller 30" smoker? Do you smoke for say 20 hours regardless of smoker size?
I did notice the with the digital display on the temperature went up to about 100F...did that cause the problem?
I have some jowel bacon to smoke....should I just use the external cold smoke attachment that sits a few feet away and is piped in via 3" dryer duct? I got the mod instrctions on here.