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Time for some January Bacon!
- Thread starter AndyInNYC
- Start date
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I'm in...
How do you plan to smoke it once cured?
Double cold smoke with apple and hickory in my maze on my grill or in the smoker (which I need to clean). It's in the 20's here, so I could just store it on the deck <g>.
Then in oven (better temp control) to cook.
Then to the deli around the corner for slicing.
Then vacuum seal in 8 oz and 16 oz packages.
Then make like Santa and fridge and freeze the rest.
Andrew
Following as well.
I think you realize that curing meat cannot go below freezing temps.
Attractive with the cold outdoor temps.
I cold smoke in a gas grill here in Florida as it gives me more room. Just used up my ends from last year's batch in a mac-n-cheese for our potluck.
I think you realize that curing meat cannot go below freezing temps.
Attractive with the cold outdoor temps.
I cold smoke in a gas grill here in Florida as it gives me more room. Just used up my ends from last year's batch in a mac-n-cheese for our potluck.
I'm in too.
OK, I need help.
My bacon is finished curing and I planned to cold smoke it tomorrow and Friday and slice on Saturday. Unfortunately, the high temp over the next 2 days will still be below freezing (and the low will be between 15 and 20 F on these days).
Do I just skip smoking it? Hot smoking isn't a great option as my Masterbuilt has too much variability still in its temps to not risk ruining my 2 weeks of 'work'.
Is it OK to smoke the bacon as it freezes?
Thoughts and advice?
Andrew
My bacon is finished curing and I planned to cold smoke it tomorrow and Friday and slice on Saturday. Unfortunately, the high temp over the next 2 days will still be below freezing (and the low will be between 15 and 20 F on these days).
Do I just skip smoking it? Hot smoking isn't a great option as my Masterbuilt has too much variability still in its temps to not risk ruining my 2 weeks of 'work'.
Is it OK to smoke the bacon as it freezes?
Thoughts and advice?
Andrew
I live in the south, so no help with the temps. but I do know that a smoke tube will generally raise the chamber temp, 5-7*F, so if the temp is around 27*F, you are still good. Also, keep in mind that the salt in the bacon will lower the freeze point of meat to around 25-27*F. And remember-winter is when all the cold smoking was done in the past...you get a much better draft.
I do not know what smoker you are using, but if it is feasible, you could wrap the smoker to insulate it and help maintain heat.
I use the time & temp technique that was developed by Bearcarver for warm smoking.
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BACON (Extra Smoky)
BACON (Extra Smoky) My tomato plants seem to be doing well, and I have been out of Belly Bacon for quite awhile, so I figured it's time to stock up for my BLTs. Got two fresh bellies (17lb 2oz) from one of my butchers, and began the process. I got the bellies without the skin (rind). I figure...
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Well, I filled my Maze with apple pellets and I'm really impressed. I'm not sure if I'm getting too much smoke, but it's still going. Temp outside is 25 and dropping, so I'm probably going to bring 'em inside for the night.
The smoke was started at 11:00 AM and it's now 5:30 - so 6.5 hours of smoke and the Maze has just finished burning it's first leg of 3.
More to come.
The smoke was started at 11:00 AM and it's now 5:30 - so 6.5 hours of smoke and the Maze has just finished burning it's first leg of 3.
More to come.
OK, I cold smoked and then threw them in a 210F oven to bring up to 140F.
Here's the result
Now while it looks beautiful, the top (this is the fat side) appears to almost have the skin still on. I'm pretty sure (and the first picture of the thread should confirm) that I trimmed all the actual skin. There is a tough skin where all that gorgeous brown is. Not sure if it is 'OK' and won't interfere with flavor / mouth feel when fried up in a pan or if I should shave it off.
You can even see a 'chunk' at the top left of the picture.
Andrew
Here's the result
Now while it looks beautiful, the top (this is the fat side) appears to almost have the skin still on. I'm pretty sure (and the first picture of the thread should confirm) that I trimmed all the actual skin. There is a tough skin where all that gorgeous brown is. Not sure if it is 'OK' and won't interfere with flavor / mouth feel when fried up in a pan or if I should shave it off.
You can even see a 'chunk' at the top left of the picture.
Andrew
Last edited:
Might be too late.
Bag and in the fridge for a few days. The residual humidity will soften the exterior a bit.
I've finished cold smoked bacon in the oven. Cannot find my notes on what oven temp I finished.
Bag and in the fridge for a few days. The residual humidity will soften the exterior a bit.
I've finished cold smoked bacon in the oven. Cannot find my notes on what oven temp I finished.
Looks good from here. I warm/hot smoke bacon starting out when my smoker hits 110℉-120℉ and then bump up the temp about 10° every hour until I reach about 170℉. Smoke there until I.T. reaches 140℉-145℉. It's a tedious process because I'm using an offset stick burner and requires a lot of attention, but I enjoy it...
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