Cool Weather Bacon

[BigW.]

With the temps being colder and bacon running low it is time to to smoke. Half bellies were on sale so I picked up two to cure for 15 days in the fridge. Cured using diggingdogs calculator. Weds was night one to begin smoking. Realized I did not have much dust so needed to make more. So I got a small bucket of hickory Lumber Jack and added some water. Drained and on to the grill so the house does not smell.

Forgot how much it expanded and brought out a second tray to help with drying. After it was dry, I had a 2 gallon zip lock. Plenty to last thru the winter. Here is how I cold smoke on GMG. Tray full of dust, no power. I refilled the tray before bed and let a single fuse go all night.

 

[02ebz06]

Creative...

 

[JLeonard]

MMMMM....Bacon!

Jim

 

[SmokinEdge]

Great way to make dust and a great way to smoke belly.

 

[DougE]

Usually make my dust from pellets ahead and let the sun do its thing, but there is another way. Thanks!

Bacon is looking good, too.

 

[Winterrider]

Yep I need to do some dust again also, running low. Sure miss the 100% pecan

 

[Fueling Around]

I have cold smoked in my kettle, pellet pooper and Big Chief all without added heat outside of the pellet tube. All fine vessels
My last bacon cold smoke was in the Big Chief so I could hang the slabs.
I tried to use a tube half filled with dust, but couldn't keep it lit. Ended up with 3 rounds of pellets in tube.

 

[Brokenhandle]

Looking good! One of the best things about the cooler weather coming!

Ryan

 

[kilohertz]

And with the woodstove pretty much on 24/7 now, here is how I dry my wet, fluffed pellets.

Cheers