Second attempt.....

[sniper7990]

This is what I'm using to smoke the bacon.

in a 90 litre bin the heat difference above ambient will be negligible

 

[timberjet]

It should be ok then. Just can't be too careful with toxic gasses. Looking foreward to seeing it in action sniper.

 

[gary s]

Looking Good   be waiting to see the end results

gary

 

[wade]

 
Please elaborate. Galvie is bad when any heat is involved. I suppose if you have an external smoke source and no heat is involved it would be ok. Would make me nervous though.

The jury is still out on this one but it is still sensible to follow Timberjet's advice. You will be fine using it for cold smoking.

 

[sniper7990]

Cold smoking is all it going to be used for

 

[sniper7990]

Really sorry Wade, but just couldn't wait that extra day...I've been like a kid waiting for Christmas. Took the now bacon out of the brine. Washed it off and patted it dry.
The loins are a perfect pink colour just like you would see in the shops. These were cured with light brown sugar. The bellies I cured with a very dark molasses sugar and I noted that when I cut in to them there was a dark ring around the outside of the rashers sort of seeping inwards. I presume this is the progress of the sugar bring drawn in to the meat. Also, the middle of the belly rashers were more red than pink compared to the loins.
Anyway, despite that I cooked rashers from both and they are bloody amazing (if I'm dead in the morning may I request that this thread be sent to the coroner!!!).
Anyway I am no longer a home cure Virgin. ...wtf have I been missing all my life???
So, I got chance to play with my new bacon slicer and now have bacon hanging in the fridge to finish off drying before putting in the cold smoker. As always a few pics to follow [emoji]128518[/emoji][emoji]128518[/emoji][emoji]128518[/emoji]

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• sniper7990
• Jan 27, 2015

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• sniper7990
• Jan 27, 2015

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• sniper7990
• Jan 27, 2015

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• sniper7990
• Jan 27, 2015

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• sniper7990
• Jan 27, 2015

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• sniper7990
• Jan 27, 2015

 

[timberjet]

 
The jury is still out on this one but it is still sensible to follow Timberjet's advice. You will be fine using it for cold smoking.

I'm curious what the jury is out on wade?

 

[sniper7990]

like I said, its only cold smoke

 

[wade]

 
I'm curious what the jury is out on wade?

The safety or not of the use of modern galvanised components in a BBQ or smoker.

I have seen credible reports that you should not used galvanised pans/utensils that are in direct contact with food at high temperature - however, except for posts that are quoting other posts, I have not been able to find any credible evidence that the use of galvanised components in other part of a BBQ/smoker pose any risks to health. I am not saying that they don't, only that so far nobody has come forward with supporting credible evidence that it does.

A couple of months ago there was another post on here on a similar topic, and links to evidence was asked for then from the forum - however none was forthcoming. Zinc is both essential for our health but it can also be toxic. There seems to be little scientific evidence though that supports the general assertions that the use of galvanised components in a smoker (usually nuts and bolts) is actually toxic.

Personally I choose not to use zinc components however I have my suspicions that the paranoia surrounding its use may owe much to urban mythology.

 

[wade]

Really sorry Wade, but just couldn't wait that extra day...I've been like a kid waiting for Christmas. 

I bet you were one of the kids that sneaked down late Christmas eve to take a peek at the presents - LOL. I was too so I am not judging 

The bacon looks great - I can almost smell it from here. The first of many batches I hope.

Great job, Well done

 

[timberjet]

 
The safety or not of the use of modern galvanised components in a BBQ or smoker.

I have seen credible reports that you should not used galvanised pans/utensils that are in direct contact with food at high temperature - however, except for posts that are quoting other posts, I have not been able to find any credible evidence that the use of galvanised components in other part of a BBQ/smoker pose any risks to health. I am not saying that they don't, only that so far nobody has come forward with supporting credible evidence that it does.

A couple of months ago there was another post on here on a similar topic, and links to evidence was asked for then from the forum - however none was forthcoming. Zinc is both essential for our health but it can also be toxic. There seems to be little scientific evidence though that supports the general assertions that the use of galvanised components in a smoker (usually nuts and bolts) is actually toxic.

Personally I choose not to use zinc components however I have my suspicions that the paranoia surrounding its use may owe much to urban mythology.

Oh ok, I am with you on this actually. Still wondering myself. I have been sick from welding on it without a mask myself before so I know it's not good. Just curious and probably over thinking it as usual... lol 

 

[timberjet]

Really sorry Wade, but just couldn't wait that extra day...I've been like a kid waiting for Christmas. Took the now bacon out of the brine. Washed it off and patted it dry.
The loins are a perfect pink colour just like you would see in the shops. These were cured with light brown sugar. The bellies I cured with a very dark molasses sugar and I noted that when I cut in to them there was a dark ring around the outside of the rashers sort of seeping inwards. I presume this is the progress of the sugar bring drawn in to the meat. Also, the middle of the belly rashers were more red than pink compared to the loins.
Anyway, despite that I cooked rashers from both and they are bloody amazing (if I'm dead in the morning may I request that this thread be sent to the coroner!!!).
Anyway I am no longer a home cure Virgin. ...wtf have I been missing all my life???
So, I got chance to play with my new bacon slicer and now have bacon hanging in the fridge to finish off drying before putting in the cold smoker. As always a few pics to follow [emoji]128518[/emoji][emoji]128518[/emoji][emoji]128518[/emoji]

20150127_203531[1].jpg

• sniper7990
• Jan 27, 2015

20150127_202259[1].jpg

• sniper7990
• Jan 27, 2015

20150127_201505[1].jpg

• sniper7990
• Jan 27, 2015

20150127_200850[1].jpg

• sniper7990
• Jan 27, 2015

20150127_200218[1].jpg

• sniper7990
• Jan 27, 2015

20150127_195926[1].jpg

• sniper7990
• Jan 27, 2015

By the way sniper that all looks real good!

 

[sniper7990]

Guys, the results are just as much yours as they are mine because its all down to the advice you folk have given me.

Now, if you forgive me,  have another problem to overcome. Do I now tackle a few pints of my home brewed ale....of do I go for the home mad wine to celebrate?

 

[wade]

A dilemma indeed 

 

[sniper7990]

Well, the big day finally  arrived.

Finally got to cold smoke the bacon, and the (almost) final pics are ready.

I decided to remove the rind from the back bacon, and the whole lot has been cold smoked (Oak) for about 10 hours.

If only you could smell this.....its awesome.

Hoping to try some for supper :)

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• sniper7990
• Jan 30, 2015

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• sniper7990
• Jan 30, 2015

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• sniper7990
• Jan 30, 2015

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• sniper7990
• Jan 30, 2015

 

[smokin monkey]

Great looking Bacon! I'm sat on a beach in India, and would kill for some of that Bacon!

Good Job, no going back now, you will not buy bacon again.

Smokin Monkey [emoji]133660013031[/emoji]

 

[sniper7990]

ok, all the joints are now in ziplock bags in the fridge

the burning question is, how long will they keep without freezing?

 

[gary s]

Nice   Looks good

GARY

 

[sniper7990]

Just had an amazing bacon 'steak', a slab of the loin about an inch thick, seared on a griddle pan and thrn pan roasted in the oven, with curly fries and duck eggs....DEEEEEELISH :)

 

[kc5tpy]

Looks GREAT!  Can't beat some good cured, smoked pig meat!  Keep Smokin!

Danny