Cold smoking bacon question.

[Steve H]

I'm sure this question has been answered. But can't seem to find it. What would you consider to be the max ambient temp. when cold smoking bacon. I have a slab ready to go tomorrow. And it'll 84. Think it'll be ok at this temp? I'm using my mailbox for smoke. And thinking on using apple dust to help keep the heat down a bit more.

 

[Steve H]

Edit: I only have hickory dust.

 

[smokin peachey]

You should be fine Steve get the smoke rolling.

 

[Brokenhandle]

Ya what peachy said. I usually try to stay between 90 and 100 this time of year and always turns out good!

Ryan

 

[Steve H]

Thanks @smokin peachey and @Brokenhandle I thought I should be ok at around 100 degrees. But wanted to be sure. I've only done bacon in cold weather before.

 

[73saint]

Yep all good responses. I try and keep it at 80, but if it goes a little higher its ok as long as it's cured properly. I've got some corn cob bacon going right now, I just pulled it to rest in the cooler during the heat of the day, and will put it back on around 3-4 this afternoon.

 

[SmokinAl]

A pan of ice or frozen wat Er bottles will help, but you want to keep the smoker temp below 100, preferably 90 degrees.
Al

 

[daveomak]

Smoke it at night, when it's below 70... That's my choice... of course I don't always get my way.. Mommy nature sometimes interferes....

 

[sawhorseray]

Smoke it at night, when it's below 70... That's my choice... of course I don't always get my way.. Mommy nature sometimes interferes....

Me too. I do a years worth of lox in January and February. RAY

 

[thirdeye]

I like cold smoking in the fall so I can easily dial in 50° to 70°, and I'll cold smoke 4 or 5 hours per day for two consecutive days. But, I just did a daveomak ham and started about 5 am. I was able to hold 90° to 100° for 6 hours, and I did use a water pan.

 

[sawhorseray]

I like cold smoking in the fall so I can easily dial in 50° to 70°, and I'll cold smoke 4 or 5 hours per day for two consecutive days. But, I just did a daveomak ham and started about 5 am. I was able to hold 90° to 100° for 6 hours, and I did use a water pan.

Yeah, living in the dessert area limits what you can do and when you can do it. It was 86º when I got out of bed at five this morning, too hot to even bring my dog to the park for a run. I'm smoking a rack of spares right now in my Pro 100 electric because I didn't want to have to babysit my stick burner all day, it's 106º in the shade of my patio right now around 1:30. Been in the pool a lot today, actually, every day for the last six weeks. RAY

 

[thirdeye]

I live at 5400'.....,So cool mornings happen each day. But Wyoming is actually a high plains desert. It's not all Jellystone and Teton National Park. Breaking 100° happens, but rare. A backyard pool would be handy, and could double as a skating rink from December to March.

 

[daveomak]

Me too. I do a years worth of lox in January and February. RAY

I can't do a years worth of lox... It would be gone in 1 week....

 

[sawhorseray]

I live at 5400'.....,So cool mornings happen each day. But Wyoming is actually a high plains desert. It's not all Jellystone and Teton National Park. Breaking 100° happens, but rare. A backyard pool would be handy, and could double as a skating rink from December to March.

I know Wyoming fairly well, we fish Flaming Gorge on that side every summer. And yes it does get hot there, at least around Green River. Way way way too cold for my old arthritic hands, shoulders, and back during winter. It hurts here in AZ, I'd hate to think of the pain there. RAY

 

[Steve H]

Got up early....again. Bacon has been in the smoker for 2 hours now. Going for 12 hours of smoke.

 

[Steve H]

After 18 hours of smoke and let it set 2 days.

And of course I just had to cook up the trimmings!

Nice flavor. Deep smoky taste with this I've only gone 12 hours before. 18 hours makes a huge difference.

 

[Winterrider]

Wow Steve , looks delicious. Wish I could get some belly around here and try it. Have only done BBB

 

[Steve H]

Wow Steve , looks delicious. Wish I could get some belly around here and try it. Have only done BBB

Thanks. It isn't very easy to get here either.

 

[Brokenhandle]

Wow Steve , looks delicious. Wish I could get some belly around here and try it. Have only done BBB

Not sure what you have for stores in your area but maybe ask if they could get some in. One of our local stores never had them but told me they could get some in, take about two weeks. Since then they carry them on a pretty regular basis.

Ryan

 

[Smokin' in AZ]

Wow Steve that bacon looks really good from here, and those slices are huge!

BIG LIKE!

Wonder what a bacon weave with it would do for a fatty?

John