Really, really cold smoked bacon question

[AndyInNYC]

The weather in NJ has become really cold - down into the 20s. I'm not sure what temp my gas grill or new to me Masterbuilt 30" will be able to maintain.

Can I put the slabs in my grill and either a tube or A-Maze-N maze under the grates and cold smoke at (almost) freezer temps?

If so, for how long should I smoke before bringing in and doing the actual cooking in the oven to get the 3 slabs to 150 degrees?

Do I gain anything by smoking, refrigerating and then smoking again? Again, how long.

If you can't guess, this is my first attempt at bacon.


Andrew

 

[TNJAKE]

You can use a tube and smoke with no heat. You also don’t have to cook your bacon to 150 unless you want to eat it raw

 

[TNJAKE]

Bacon

Howdy fellas and non fellas finished up some bacon today. Started with a 3.5lb premium belly from Home place pastures. Wish I'd had more but belly is hard to find around here and these are around $10lb which isn't really sustainable for bacon. Cured for 14 days .25% cure #1 1.75% brown sugar...

www.smokingmeatforums.com

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www.smokingmeatforums.com

 

[TNJAKE]

Both of those threads have all you need to know for how to cure, smoke, rest and slice bacon

 

[Fueling Around]

Cold smoking is great in your temps.
I would use the Masterbuilt (not plugged in) to keep the smoke and hang the belly.
I prefer to use sawdust (dust) as it gives a lighter kiss of smoke.
Using dust is the method to do a round of smoke in the tray. You may find 1 load is enough flavor. I do rotate the slabs about 2/3 the way through smoke to even it out.

 

[AndyInNYC]

Cold smoking is great in your temps.
I would use the Masterbuilt (not plugged in) to keep the smoke and hang the belly.
I prefer to use sawdust (dust) as it gives a lighter kiss of smoke.
Using dust is the method to do a round of smoke in the tray. You may find 1 load is enough flavor. I do rotate the slabs about 2/3 the way through smoke to even it out.

So smoke it outside in the masterbuilt - with the vent open and the chip tray out and unit unplugged? and then put it in the oven indoors to finish (225 oven or hotter?)?

Thanks

 

[TNJAKE]

If you are going to cook it in the oven then why not just use heat in the smoker? You are trying to mix two different methods. There is no need to apply heat to your bacon until you are ready to fry it for breakfast if you cold smoke. If you hot smoke its will be usda safe temp so technically you can eat it like that but you will still need to fry it if you want breakfast lol. Save yourself some hassle and stick with one method. I sent you 2 threads with detailed instructions on cold smoking bacon. Did you not look at them?

 

[AndyInNYC]

I’m gifting some of the bacon to friends - assuming I like the taste. If it isn’t USDA ‘safe’, I don’t want my first attempts going to others. So it will be a smoke and cook or a smoke while cooking. I don’t really have use for 12 lbs on my own, but friends love bacon too.

I’m also asking questions to make sure I understood what I read - measure twice cut once kind of mentality as a beginner.


Andrew

 

[BigW.]

Both ways are safe. You need to cook bacon before eating it. Cold smoke then cook or smoke and cook at the same time (Hot Smoke method) Both ways make tasty bacon.

 

[paulgeorge]

The weather in NJ has become really cold - down into the 20s. I'm not sure what temp my gas grill or new to me Masterbuilt 30" will be able to maintain.

Can I put the slabs in my grill and either a tube or A-Maze-N maze under the grates and cold smoke at (almost) freezer temps?

If so, for how long should I smoke before bringing in and doing the actual cooking in the oven to get the 3 slabs to 150 degrees?

Do I gain anything by smoking, refrigerating and then smoking again? Again, how long.

If you can't guess, this is my first attempt at bacon.

slime porn
Andrew

I'm thinking of giving it a go, but have a few questions.

Can I or should I use a uds, or build a vertical fridge setup (nice excuse for another smoker)?

Should I purchase an AMNPS?

How well does sliced bacon keep?

Thanks for all your help everyone.

 

[BigW.]

I'm thinking of giving it a go, but have a few questions.

Can I or should I use a uds, or build a vertical fridge setup (nice excuse for another smoker)?

Should I purchase an AMNPS?

How well does sliced bacon keep?

Thanks for all your help everyone.

Most any type of smoker will work, UDS will work fine. Just need some airflow and something to hold the bacon. I use a tray and pellet dust. After slicing, I vac seal and into the freezer. You'll eat it all before you have to worry about freezer burn. I'm currently out and will start curing very soon.