Just need more smoke sessions?

[Markl]

Finished 14 day cure, 2 days rest nakedness in the fridge. Threw on the smoker today, 42 degrees ambient temp, 52 in the MES and 62 in the mailbox (hickory pellets/Amazin tube). Pulled after 5 hours, i don't see really any color, but mild to light smoke aroma.

Plan on another 5-6 hour session tomorrow. Will the color come? Curious if still ok. Last time smoke was thicker and bacon had a slight bitter taste. Making sure I keep the smoke moving.

 

[SmokinEdge]

Nope, that’s where you want to be right now. Rest in the fridge then smoke same way tomorrow. More color will develop. Most will go about 3 sessions but 5 is common as well.

 

[indaswamp]

I go 60 hours cold smoke; smoking at night....

 

[Fueling Around]

Above is great advice.
If after another round or 2 of cold smoke and you want more color mix in about 50% cherry pellets. Just remember that color is partially cosmetic.

 

[SmokinEdge]

That’s gorgeous bacon Keith. Yup yup.

I go 60 hours cold smoke; smoking at night....
View attachment 715724

 

[Markl]

Trying to improve my process. Last time was 1, 5 hour smoke that I'm guessing was too thick and slow moving. Left a nice golden color, but a slight bitter taste as well. Was still good, but room for improvement.

Pic from last time

 

[indaswamp]

use wood dust for a lighter smoke....less bitter. and in weather warmer than about 50*F, I recommend a forced air draft to pull the stale smoke out of the smoke chamber. This is mandatory for cheese IMO.

 

[Markl]

Will have to get a tray and try dust next time. I do have a variable speed forced draft unit i made that works well. Using it now to keep smoke moving thru MES.

 

[Markl]

Wanting to improve my bacon and my process, after asking a few more questions, I changed it up a bit. Rigged my MES to hang my bacon slabs vertically and cold smoked for 5 hours, then into the fridge on the racks naked for 24 hours and repeated 2 more times with a final rest in the fridge forr 48 hours. Time to slice and test, wow! Huge difference from my first 2 beginner smokes. No bitter ashy taste anywhere. Best bacon yet! Really appreciate the advice from everyone. I don't have any pics of it sliced up, was in a hurry, but have one of them resting in the fridge.

 

[Brokenhandle]

Wanting to improve my bacon and my process, after asking a few more questions, I changed it up a bit. Rigged my MES to hang my bacon slabs vertically and cold smoked for 5 hours, then into the fridge on the racks naked for 24 hours and repeated 2 more times with a final rest in the fridge forr 48 hours. Time to slice and test, wow! Huge difference from my first 2 beginner smokes. No bitter ashy taste anywhere. Best bacon yet! Really appreciate the advice from everyone. I don't have any pics of it sliced up, was in a hurry, but have one of them resting in the fridge.View attachment 716702

Your fridge smells like heaven!

Ryan