• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Smokey Bacon?

jbchurchill

Newbie
22
13
Joined Jun 20, 2013
I do Pop's brine on my pork belly and really love the results.

When I hot smoke using applewood on a Trager, on smoke setting (~160 degrees), after 4-5 hours, the bacon comes off and has a nice, smokey smell.

However, after slicing and freezing, the re-opened bacon has lost that smokey smell. Any thoughts on how to retain it for future consumption?

Thanks!!!
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,008
6,492
Joined Jun 22, 2009
I use a dry cure & cure for 14 days, rest in fridge for 4 days uncovered, cold smoke for 10-12 hours, then another rest in fridge for 4 days. Then into the freezer for 2-3 hours & slice. Vac pack & freeze. There are several other methods, but this is the one that my family, friends & myself like the best. Plenty of smoke flavor. Great texture! I have some bacon in the freezer now that is over 1 year old & it still tastes like it just came off the smoker!
Al
 

Brokenhandle

Master of the Pit
★ Lifetime Premier ★
1,370
838
Joined Nov 9, 2019
I also cold smoke my bacon...try to keep under 90 degrees, for at least 10 hours. Maybe get an AMNPS tray so you can use it to cold smoke your bacon for longer time periods. Have some beef bacon in the smoker now that was also cured in pop's brine.

Ryan
 

jbchurchill

Newbie
22
13
Joined Jun 20, 2013
I also cold smoke my bacon...try to keep under 90 degrees, for at least 10 hours. Maybe get an AMNPS tray so you can use it to cold smoke your bacon for longer time periods. Have some beef bacon in the smoker now that was also cured in pop's brine.

Ryan
I can try the AMNPS again... my problem with that system has always been keeping it lit. Mind you the last time i tried it was when I had my upright electric. Maybe with Trager it will work better?
 

jbchurchill

Newbie
22
13
Joined Jun 20, 2013
I use a dry cure & cure for 14 days, rest in fridge for 4 days uncovered, cold smoke for 10-12 hours, then another rest in fridge for 4 days. Then into the freezer for 2-3 hours & slice. Vac pack & freeze. There are several other methods, but this is the one that my family, friends & myself like the best. Plenty of smoke flavor. Great texture! I have some bacon in the freezer now that is over 1 year old & it still tastes like it just came off the smoker!
Al
Thanks - I haven't tried a cold smoke. Might try Ryan's advice and give the AMNPS another go
 

tallbm

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,403
1,527
Joined Dec 30, 2016
Hi there and welcome!
I would imagine just using some hickory in your mix would do the trick. My favorite bacon smoke flavor is 70% apple 30% hickory. I also hot smoke mine (using sausage smoking steps) until my bacon hits 145F internal temp (IT) that way I can eat it as I slice it and right out of the package. It still feels like non cooked bacon but is direclty edible mmmmm.

90% of my bacon never hits a skillet hahaha I tell people its "bacon coldcuts" so they arent weirded out by it being called bacon but not fried in a skillet when they try a piece. They try 1 piece and they cant stop eating it and never think twice about questioning it again hahahaha
 

Jabiru

Smoking Fanatic
625
331
Joined Mar 5, 2019
jbchurchill jbchurchill On my pellet grill I cold smoke using a tube for 8 hours, fridge overnight wrapped in cling film then hot smoke next day. Or sometimes I just hot smoke at 180F until i reach internal of 145 -150F.

When cold smoking and traeger is not running, If you put a small fan under your hopper blowing air into it, that air will push into the cabinet and keep your tube going and also circulate the smoke better.

I also vacuum pack my bacon, comes out as fresh as the day I smoked it.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.