Cold Smoking Bacon

Discussion in 'Bacon' started by thebigman65, May 22, 2015.

  1. thebigman65

    thebigman65 Fire Starter

    I have read a lot of stuff on here and it has been a great help, but unless I have missed it somewhere, I still have some questions on this.  I am a little bit paranoid because there is so much information out there and a lot of it scares me with regards to the botulism risk etc.  I am sure if I follow it correctly there will be no issues, but I just want to make sure:

    - I know the cure/brine recipes and how long I have to cure it for.  The question is, how do I know if I have a problem during or after its finished curing?

    - I bought an A-maze-N pellet smoker and pellets.  Do I just put that in the firebox of my offset and light it to smoke the bacon.  will that give me the 100 to 110 degrees I need?

    - I think i have to smoke them for around 6 hours....is that correct?  Does this not have some risks from being in 110 degree temps for 6 hours?  is there an internal temp I am trying to achieve in the bacon?

    - if for example I wanted to add some maple flavour, do I just add that to the brine/cure?

    Thanks in advance for any help and advice. [​IMG]
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If you have used cure, either Prague #1 or Morton's TQ you have no need to worry about cold smoking your bacon for 6 hours. I smoke mine 18-34 hours in 8 hour sessions. I like the pit to be less than 60 degrees. So not sure where you got the 100-110.

    Once you are done smoking you will need to fridge and if you are planning on keeping it longer than 5 days freeze.

    Since you are cold smoking IT is not a factor as you will cook the bacon later prior to eating. If you were hot smoking you'd need to take it to an IT of 145, which is the minimum safe temp for pork.
     
    Last edited: May 22, 2015
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Bear
     
    Last edited: May 22, 2015
  5. dave17a

    dave17a Smoking Fanatic

    Mentors[​IMG]
     
  6. thebigman65

    thebigman65 Fire Starter

    Thanks for all your help guys....I started this morning


    Nice Slab!
     
  7. thebigman65

    thebigman65 Fire Starter

    Trimmed them up and ready for the brine bucket

     
  8. thebigman65

    thebigman65 Fire Starter

    I made the brine yesterday according to Pops recipe and left it cool in the fridge overnight. Here they are all happy happy in the briny briny. ....lol

     
  9. thebigman65

    thebigman65 Fire Starter

    Now all I have to do is wait 2 weeks!
     
  10. thebigman65

    thebigman65 Fire Starter

    All rinsed off and sitting under the fan for a bit....Sunday we smoke!
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Won't be long now & you'll have some awesome Home Smoked Bacon!!

    Just a couple Tips: After smoking, fridge it for a couple days before slicing it.

    Then put it in the freezer for 4 hours just before slicing it.

    And don't forget the finished Bacon Pics!!!!

    Bear
     
    thebigman65 likes this.
  12. thebigman65

    thebigman65 Fire Starter

    Decided after much advice to hot smoke it to 146 IT......can't wait to try it!
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    I know some who do that with Belly Bacon.

    I only take Canadian Bacon & Buckboard Bacon to 145° +.

    You may render some Fat getting Belly Bacon up to 146°, but like I said, others do it that way often.

    Be Back for your Finale!!

    [​IMG]

    Bear
     
  14. thebigman65

    thebigman65 Fire Starter

    All done.....now to rest in the fridge for a couple days.....slice and pack

     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Keeps looking Better & Better!![​IMG]

    Be back for the pics of the sliced Goodness!!

    Bear
     
  16. thebigman65

    thebigman65 Fire Starter

    All sliced up.....its Purdy. .

     
  17. thebigman65

    thebigman65 Fire Starter

    Sliced up and ready for the freezer

     
  18. thebigman65

    thebigman65 Fire Starter

    And finally.....the money shot!....it was yummy!

     
    tropics and bearcarver like this.
  19. thebigman65

    thebigman65 Fire Starter

    Thanks to everyone for all the help!....it was much appreciated!
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Mighty tasty looking Bacon I have a 5# in pops brine now.

    [​IMG]
     

Share This Page