As a Bradley owner, can you explain why it is expensive to cold smoke on a Bradley?
I’m not familiar with your smoker, but it seems to me if it produces smoke you could apply a good amount of smoke to your bacon for an hour or two then let it hang for three or four days. That would give the smoke time to permeate the bacon before freezing. Of course you could vac seal it also.
Keep in mind, when applying smoke to a cool product it will take on smoke more readily than when hot smoking. If your smoke is heavy, take care not to oversmoke it.
T
A 24 hour cold smoke would take 72 biscuits. For me, that's $30 just for smoke. I'm happy enough with the hot smoke results that at this point, I not willing to spend the extra money.
Ahh. I didn't realize that you had to smoke 2 or 3 times longer for cold smoking versus hot smoking.
I agree with "T":Question: should so be concerned about the way the grain is going when I slice bacon?
Randy,
Whoa, forget that. After doing some research on your smoker, if I'm not mistaken, that would be over 5 pounds of biscuits, way too much.A 24 hour cold smoke would take 72 biscuits. For me, that's $30 just for smoke. I'm happy enough with the hot smoke results that at this point, I not willing to spend the extra money.
Thanks, T! I now have a quest. Half a belly with the hot smoked method versus half a belly cold smoked two hours and vacuumed packed for a few days before slicing. I have plenty of guinea pigs for the taste test.
Whoa, forget that. After doing some research on your smoker, if I'm not mistaken, that would be over 5 pounds of biscuits, way too much.
After looking at videos to get an idea of the amount of smoke you are producing, I would recommend you start by not cold smoking your bacon longer than 1.5 to 2 hours. That would greatly reduce your cost yet provide a nice smoke to your bacon.
Regardless the recipe or the technique used, as long as you like it, you win.
T
Let us know your results.
Thanks, T! I now have a quest. Half a belly with the hot smoked method versus half a belly cold smoked two hours and vacuumed packed for a few days before slicing. I have plenty of guinea pigs for the taste test.
Looking to smoke some bacon, and I'm trying to decide on hot or cold smoking.
Are there pro's or con's to either and taste and texture different?
The means of delivery along with the color and density of the smoke should determine the length of time any product is smoked.Ahh. I didn't realize that you had to smoke 2 or 3 times longer for cold smoking versus hot smoking.
Hi Randy,I go warm 115 to 120 for 12 hours in my MES and get plenty smoke but it seems intense, not over fine but intense. I would like to try dust but I am unable to find it here in St Paul Minnesota or Menneapplis.
Randy,