One more Cold Smoked Bacon... NEW video ...

[daveomak]

Bear with me on the videos... First on the new camera... Can't figure out how to edit yet... Someday...

13 days on a wire rack in the refer with cure applied...


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Smells AWESOME..
It's gonna be good....
Now to bloom in the refer for 5ish days...

1st. full load of my tri mix of my dust made from pellets... 2 more to follow..

 

[pc farmer]

That link dont work for me but that bacon looks great.

 

[daveomak]

Link don't work for me either.... I can't figure this stuff out....

 

[pc farmer]

Link don't work for me either.... I can't figure this stuff out....

Nothing you cant figure out. You will get it.

 

[Fueling Around]

I think this is what intended to link?

 

[jcam222]

Bacon looks great!! I haven’t been able to figure out video posting either.

 

[Brokenhandle]

^^^ what they said! Bacon does look good! I should hand things over to my son, he could probably do it in a heart beat. I'm a firm believer every computer should be sold with a hammer

Ryan

 

[Jabiru]

Nice one Dave, cool video. Whats with the Bean can over the exhaust?

How long do you cold smoke the Bacon for? Do you then Hot smoke it?

I have got about 12 pounds cold smoking now with a tube, Ill do it for about 3 tubes = 9 Hours, wrap in cling wrap then hot smoke tomorrow. Does that sound ok to you or?

 

[daveomak]

The can is an extended exhaust to help with the air flow and stop those pesky swirling winds that can push the air the wrong way through the smoker...

I cold smoke it for 3 AMNPS trays full of pellet dust... I prefer the smoke flavor, dust puts out.. about 4.5 hours per tray...

I cold smoke then freeze and slice it.... vac pack and freeze....
I think bacon should only be cooked once....
Bacon in the store is not cooked...
Slab bacon in the '50's was not cooked...
When I cook it, it goes on a wire rack in the oven at ~350 ish for 20-30 min. until it's sort of crispy...

After a ~2.5 hour freeze I slice it... vac pack and freeze..

 

[daveomak]

Burning pellet dust...

 

[daveomak]

In the smoker and done....


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[Jabiru]

Thanks for the info daveomak .Your bacon looks amazing. I did mine yesterday for 9 hours = 3 Tubes.

I think I may have to try the tray with the Dust, tubes dont seem to last long enough.

This batch I will hot smoke as well, usually run at 180F until 140F intenaI, see what you are saying though. When I can get a tray and cold smoke for 12 hours I wont hot smoke.

 

[Fueling Around]

Great thread.
What internal temp do you get on a cold smoke?
I assume this is not a loin bacon take it to 130° to pasteurize.

 

[chef jimmyj]

Great thread.
What internal temp do you get on a cold smoke?
I assume this is not a loin bacon take it to 130° to pasteurize.

Looks great Dave! If I may, IT is whatever the Ambient in the Smoker is when you pull the Bacon out. In Dec, that might be 40°F. In August, the IT might be 100°F. If you don't plan to eat the Bacon, as is, there is no IT you need to reach. The Bacon will always be cooked before consumption, making it safe...JJ

 

[daveomak]

I try to cold smoke below 70 F... Above 50 F....
From Marianski's web site...

Cold Smoking

Cold smoking at 52-71° F (12-22° C), from 1-14 days, applying thin smoke with occasional breaks in between, is one of the oldest preservation methods. We cannot produce cold smoke if the outside temperature is 90° F (32° C), unless we can cool it down, which is what some industrial smokers do. Cold smoking is a drying process whose purpose is to remove moisture thus preserving a product.


You will find that different sources provide different temperatures for cold smoking. In European countries where most of the cold smoking is done, the upper temperature is accepted as 86° F (30° C). The majority of Russian, Polish and German meat technology books call for 71° F (22° C), some books ask for 77° F (25° C). Fish starts to cook at 85° F (29.4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C). Cold smoking assures us of total smoke penetration inside of the meat. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. Cold smoking is not a continuous process, it is stopped (no smoke) a few times to allow fresh air into the smoker.