bacon?

[SecondHandSmoker]

When we say cold smoke think cheese where the smoking temp is 60-70 degrees. Yes, you can still use the amazn tube.

 

[dernektambura]

smoking at low temp wont close surface pores on bacon so smoke will penetrate deeper....smoke also acts as a long term protection against spoilage in addition to cure #2 .

 

[newsmokerky]

First slab of bacon is rubbed down, sealed in a zip loc in the fridge. 2 lb, 14 oz slab. Rubbed per Disco's suggestions on his basic thread. Gonna leave it in fridge for 7 days. Flip it/massage it daily. Will post pics when it comes out of fridge.

 

[mneeley490]

smoking at low temp wont close surface pores on bacon so smoke will penetrate deeper....smoke also acts as a long term protection against spoilage in addition to cure #2 .

Think you mean cure #1?

 

[dernektambura]

Think you mean cure #1?

No, I meant cure #2.. cold smoke at no more than 50-60F (no heat) and cure #2 for long term shelf life... think of prosciutto.....raw consumed as appetizer...

 

[SecondHandSmoker]

Reckon will be waiting for some pics.

 

[newsmokerky]

Reckon will be waiting for some pics.

Absolutely. After the cure, I'll post pics. Post pics after cold smoke, then again after hot smoke. Of course, pics after first pieces cooked. This is a whole new world to me.

 

[newsmokerky]

I am sort of bewildered about the cure process. 3 lb slab of bacon. Cure seasoning was 7.5 TSP brown sugar, 4.5 tsp kosher salt, and a little over half tsp of curing salt-prague. Rubbed it all over, but didn't seem like much for that big slab of meat.

 

[SecondHandSmoker]

Absolutely. After the cure, I'll post pics. Post pics after cold smoke, then again after hot smoke. Of course, pics after first pieces cooked. This is a whole new world to me.

Great. Looking forward to seeing them.

 

[SecondHandSmoker]

I am sort of bewildered about the cure process. 3 lb slab of bacon. Cure seasoning was 7.5 TSP brown sugar, 4.5 tsp kosher salt, and a little over half tsp of curing salt-prague. Rubbed it all over, but didn't seem like much for that big slab of meat.

It does not take much cure to achieve the purpose.
Most definitely with cure, more is not better. Using too much cure can poision you.
Follow the recipe and you'll be okay.

 

[newsmokerky]

Oh, I followed it as best I could. Hard to measure 3/5 tsp. I used a half tsp and 1/8 tsp. Has to be pretty close.

 

[SecondHandSmoker]

Oh, I followed it as best I could. Hard to measure 3/5 tsp. I used a half tsp and 1/8 tsp. Has to be pretty close.

Lot of folks on here ditched their measureing spoons and now use scales to weigh the ingredients.
Scales are more accurate since they weigh stuff in grams etc.

 

[newsmokerky]

Got the Amazn smoke tube in and apple pellets. Cured the tube on my grill. Called for 275, my smoker only goes to 250. I'm ready to smoke this bacon. Probably cut the cure short at 5 days, and smoke the bacon Sunday after church.

 

[SecondHandSmoker]

Got the Amazn smoke tube in and apple pellets. Cured the tube on my grill. Called for 275, my smoker only goes to 250. I'm ready to smoke this bacon. Probably cut the cure short at 5 days, and smoke the bacon Sunday after church.

How thick is the slab?

 

[newsmokerky]

How thick is the slab?

Little over an inch except one small area on the end that’s about 1.5”

 

[SecondHandSmoker]

Okay. I asked because usually cure time is based on thickness of the slab.

 

[newsmokerky]

Okay. I asked because usually cure time is based on thickness of the slab.

Yes, Disco has been tutoring me. I'll soak it in clean water Sunday morning when I get up, change the water when we leave for church. Then I'll do a cold smoke Sunday afternoon. Follow that up with a hot smoke later. Looking forward to it!

 

[SecondHandSmoker]

Yes, Disco has been tutoring me. I'll soak it in clean water Sunday morning when I get up, change the water when we leave for church. Then I'll do a cold smoke Sunday afternoon. Follow that up with a hot smoke later. Looking forward to it!

Cool.
You are in good hands with disco mentoring you.
Have fun and enjoy.

 

[newsmokerky]

Got the slab soaking in cold water. Will pat dry and stick in fridge on rack.

 

[newsmokerky]

Cold smoke tomorrow after work