Oh, heck. Another beef bacon thread!!

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Using apple pellets on this batch.
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Got a couple spots on it. Opened the dampers more for better air flow. I cut those spots out.
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Thanks Brain!


Lol! Thanks Don! These spots will sometimes happen when cold smoking. I've had it happen with cheese before as well. It is creosote. Not dangerous or anything. But, it is pretty bitter tasting. Don't ask me how I know. Since you are cold smoking. It'll create a little heat. Which can cause condensation to collect on the top of whatever you're using to cold smoke. And can drip down onto the product.
That looks really good.
I've been using apple more and more lately. Wife likes it better than others.

I got the drips back when I cold smoked in Big Chief. I learned to put a thin board under 1 end so the condensate rolled to one side. After switching to the kettle, the dome self clears.
 
Great looking Beef Bacon Steve.
Like you said above , your making it and you know what you put into it , so home made is all around a good thing.

And pretty to look at.

PS: I to like the bacon on the thicker side.
David
 
That looks really good.
I've been using apple more and more lately. Wife likes it better than others.

I got the drips back when I cold smoked in Big Chief. I learned to put a thin board under 1 end so the condensate rolled to one side. After switching to the kettle, the dome self clears.
Thanks! And thanks for the tip too.

Great looking Beef Bacon Steve.
Like you said above , your making it and you know what you put into it , so home made is all around a good thing.

And pretty to look at.

PS: I to like the bacon on the thicker side.
David
Thanks David!
 
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Some fine looking bacon Steve!! The color you got in that stuff is incredible. Sweet little smoker you have there...and I guess you know not to sweat the spots. I get one once in a while while in the cure. They just scrub off and I keep going. Very nice job my friend.

Robert
 
Some fine looking bacon Steve!! The color you got in that stuff is incredible. Sweet little smoker you have there...and I guess you know not to sweat the spots. I get one once in a while while in the cure. They just scrub off and I keep going. Very nice job my friend.

Robert
Thanks Robert!
 
The wait is over!

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This is some delicious stuff! I cooked it low and slow as recommended. Thanks, Robert, for giving me the chance to make. And try it. I'm going to use the rest of the belly for more bacon. With different smoke and spices.
 
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