Bacon Rookie Mistake

Discussion in 'Bacon' started by smokinsteve, Apr 22, 2011.

  1. smokinsteve

    smokinsteve Fire Starter

    I am cold smoking some bellies.  I just took them out of the cure last night, rinsed well with cold water, patted dry, wrapped in paper towels and newspaper and let sit overnight.

    This morning I got my cold smoking setup all together, unwrapped the bellies, stuck them in my MES and let fly!

    I just now realized that I didn't let them dry for the hour before starting the smoke!  HELP!  Hopefully you smokers who are wise in the ways of belly bacon can put my mind at ease.

    How will this affect the finished product?  The bellies have been smoking (hickory) for a little over 2 hours.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    #1   I don't know how much smoke you put on them already.

    If it isn't much, I'd put about 130˚ worth of heat on them for an hour (without smoke) to dry them.

    Then if you still want to basically "cold-smoke" them, kill the heat & proceed.

    #2   If you already put a lot of smoke on, I would remove the bellies from the smoker, rinse them, pat them dry, and put them back in. Then I would do what I told you in #1.

    #3   You could just continue, and hope for the best. Good chance it didn't hurt anything.

    I'm sure somebody will have other ideas, if you don't like mine.

  3. smokinsteve

    smokinsteve Fire Starter

    Thanks Bear!

    I went with #1.  I am sure it will come out fine :)
  4. fife

    fife Master of the Pit

    I have not done any of them so GOOD LUCK
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    I have forgotten the dry off once..not a big deal.

    Should be dry after sitting in the fridge all nite.

    The last cold smoke I did on bacon I used no heat at all,just the bacon yet.

    I didn't see the part where you did a test fry.

    And most of all:::: WHERE"S THE PICTURES??????????

    Have a great day!!!

  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

  7. smokinsteve

    smokinsteve Fire Starter




    LOL...I knew I was going to get banged for that....

    I have a few of the cold smoking setup.  I will post more when the bacon finished smoking :)
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Thank you!!

  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I use the same set up except i just set the can inside the MES. Or at least i did . I am the proud owner of an AMNS now.
  10. shellbellc

    shellbellc Master of the Pit OTBS Member

    I've only ever done cold smoking, so I wouldn't have worried about that...I use zero heat so I don't have the hour to dry...
  11. bearcarver

    bearcarver Smoking Guru OTBS Member


    I would guess you air dry over night, or for an hour or two with a fan before smoking?

    Steve forgot to do either before his "Cold-Smoke".

    It's not that you only have to worry about having a pellicle with a hot smoke. It's just easier to get it quickly with heat, which is why I told Steve to fix it that way.

    I don't think he would have wanted to take it out of the smoker, and put it back in the fridge overnight, or take it out & put it in front of a fan for a couple hours.

    I just gave him a "quick-fix" with a little heat.

  12. smokinsteve

    smokinsteve Fire Starter


    Very true!  I was, in fact, looking for a "quick fix" and you came through.  I will post some pictures of the finished product on Tuesday.  it cam out fantastic!
  13. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Practice Makes Perfect!

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great----Nothing like making your own Bacon!

    I have yet to hear anyone who just made his/her own Bacon, say "I'm never making Bacon again!"

    You'll be "hooked" like the rest of us!--------Repeat after me------>>>"Hello, My name is Steve, and I have a problem".   [​IMG]

  15. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Good Luck ...
  16. smokinsteve

    smokinsteve Fire Starter is the rest of the Q-view, as promised :)


    Fresh off the smoker.  Total time....6 Hours "Cold smoke" (plus 1 hour of dry time in the middle) and another 2.5 hours of smoke at 140 F (Hickory)


    After an overnight in the fridge...starting to slice (using my new Chef's Choice 610)


    All sliced and stacked (stacking courtesy of Mrs.)  The little stack in the bottom left got fried up right after the picture (YUM!), half of the bag was used for baked beans on Easter, and the rest was vacuum-packed and frozen.

    "My name is Steve...and I have a problem."   [​IMG]
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks perfect!

    And a great problem it is to have!

  18. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, Glad everything worked out...
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Bacon looks great!
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Great job and Nice looking bacon.............. next on my list...............

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