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Started By
Message
First attempt at bacon
Posted on 9/23/21 at 7:37 pm
Posted on 9/23/21 at 7:37 pm
Have had it curing for a week. Getting an hour and a half soak to rinse it, then first attempt at cold smoking on the new smoker tomorrow.
8
Posted on 9/23/21 at 7:50 pm to ruger35
Is the rinse done because it’ll be too salty if left alone?
Posted on 9/23/21 at 7:54 pm to ragincajun03
Yep, that’s it. Get the excess off.
Posted on 9/23/21 at 7:56 pm to ruger35
Been curing my own for about a year. It’s a fun hobby snd the bacon is always great. I’ve always hot smoked, but now that it’s cooling off I’ll try to cold smoke
Posted on 9/23/21 at 8:24 pm to ruger35
Nice. Show us the finished product when you have it.
What do you use for curing out of curiosity?
What do you use for curing out of curiosity?
Posted on 9/23/21 at 8:54 pm to Mo Jeaux
Are you asking about the pink salt?
Posted on 9/23/21 at 9:01 pm to Glock17
quote:
Been curing my own for about a year.
Seems excessive. I think you can go ahead and smoke it now.
Posted on 9/24/21 at 5:57 am to ruger35
So what temp are you cooking at? I assume you stay really low to avoid rendering the fat?
Posted on 9/24/21 at 5:59 am to ruger35
I love making it also and the family really enjoys it. It typically doesn’t last long. I’ve always hot smoked it also snd just watch the internal temp close. I want to cold smoke to get the Bentons bacon type smoke .
Posted on 9/24/21 at 7:20 am to LSUlefty
quote:
So what temp are you cooking at? I assume you stay really low to avoid rendering the fat?
Going to try to stay under 150 for a couple of hours and then bump it up to 150-170 to finish. I’ll take any advice you vets have, seems simple enough but there are always tricks to everything.
Posted on 9/24/21 at 7:45 am to ruger35
I really want to give this a shot now.
Posted on 9/24/21 at 8:23 am to LSUlefty
Lots of people prefer cold smoking bacon but I have trouble maintaining a temp on my smoker(Pitboss ceramic from Costco) when I try to get 200 or less, so I've been smoking mine between 200 to 225 and always comes out great. Pull it once the internal temp gets to 150, let it cool, refrigerate to make slicing easier.
This post was edited on 9/24/21 at 8:27 am
Posted on 9/24/21 at 8:33 am to YOURADHERE
quote:
Lots of people prefer cold smoking bacon but I have trouble maintaining a temp on my smoker(Pitboss ceramic from Costco) when I try to get 200 or less, so I've been smoking mine between 200 to 225 and always comes out great. Pull it once the internal temp gets to 150, let it cool, refrigerate to make slicing easier.
This is exactly how I do mine. Comes out perfect every time.
Posted on 9/24/21 at 8:37 am to ruger35
quote:
Going to try to stay under 150 for a couple of hours and then bump it up to 150-170 to finish
My understanding for cold smoking is it needs to stay under 90 degrees, basically just light a pellet tube and let it roll.
Posted on 9/24/21 at 8:43 am to ruger35
How do you cure it? Is it as simple as salt and a refrigerator?
Posted on 9/24/21 at 8:57 am to Nguyener
i just use kosher salt, black pepper and curing salt. put it in a ziplock bag in the fridge. turn it every other day for 7 days.
take it out, rinse it thoroughly, pat it dry and put it uncovered in the fridge for a day.
smoke it to 150 degrees. take it off of the smoker, wrap it in foil and let it sit for an hour or so. then slice it.
take it out, rinse it thoroughly, pat it dry and put it uncovered in the fridge for a day.
smoke it to 150 degrees. take it off of the smoker, wrap it in foil and let it sit for an hour or so. then slice it.
This post was edited on 9/24/21 at 8:59 am
Posted on 9/24/21 at 9:14 am to Glock17
quote:
My understanding for cold smoking is it needs to stay under 90 degrees, basically just light a pellet tube and let it roll.
You’re right technically, just like all of the books talk about people up north cold smoking things for days at temps like you describe. Generally people call anything under 150 cold smoking because that is the general donenesstemp that people shoot for.
Posted on 9/24/21 at 9:17 am to YOURADHERE
quote:
Pitboss ceramic from Costco) when I try to get 200 or less
If you wanted to try it I think a ceramic would be a good use of the smoke tubes.
Posted on 9/24/21 at 9:46 am to ruger35
I'm almost out of my bacon I cure and smoke and was going to get a pork belly at Costco the other day, but they wanted $5.50 a lb. or so for them.
I checked out their already packaged 3 lb. hickory smoked thick cut bacon and opted for it since it was only around $4.25 a lb. and ready to cook.
Hell, by the time I brine the belly, let it sit in the fridge for a week then smoke it for several hours I'm looking at between $6.50-$7+ a lb. figuring in the coals and wood for smoking.
Just didn't make sense money and time wise this time around.
I checked out their already packaged 3 lb. hickory smoked thick cut bacon and opted for it since it was only around $4.25 a lb. and ready to cook.
Hell, by the time I brine the belly, let it sit in the fridge for a week then smoke it for several hours I'm looking at between $6.50-$7+ a lb. figuring in the coals and wood for smoking.
Just didn't make sense money and time wise this time around.
This post was edited on 9/24/21 at 9:47 am
Posted on 9/24/21 at 9:49 am to gumbo2176
i like the pork belly at whole foods. it's cleaner than a lot of places.
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