FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Cold Smoke Bacon (?) question

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
biker.chef
BBQ Pro


Joined: 28 Jun 2010
Posts: 558
Location: Burnsville Minnesota

PostPosted: Jul 10 2016    Post subject: Cold Smoke Bacon (?) question Reply with quote

I figured a a way to cold smoke at 80° to 90°

Now if I cold smoke bacon I'm looking at about an 8 hour smoke.
Right?

Anyone raise the temp of the bacon to 150° when done cold smoking?
_________________
-------
Every Day, Thousands Of Innocent Plants Are Killed By Vegetarians.
Help End The Violence.
EAT BACON
Back to top
View user's profile Send private message
SoEzzy
BBQ Super All Star


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Jul 10 2016    Post subject: Reply with quote

When I cold smoke things I don't bother getting them hot, bet I tend to smoke them for double the time.

When I do hot smoked bacon, I always take 2 hours at 110°, 2 at 120° in 10° increments up to 150° so it takes about 10 +hours to get up there.

I have a cold smoker tube that you fill with pellets and light one end, it burns slowly and smokes for over 4 hours, I tend to start cold smoking in the evening as the sun goes down, and the heat is off the patio, and keep adding smoked for the night, getting up and getting it refilled at about midnight, then 4:30 in the morning, then again about 9:00 then again in the early afternoon, (1:30 ish), and take the bacon out around 6:00 in the evening.

Then it gets vacpacked and put in the fridge for a week or 10 days.
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
castrovillecowboy
BBQ Fan


Joined: 26 Nov 2015
Posts: 268
Location: living in VA, heart still in TX

PostPosted: Jul 10 2016    Post subject: Reply with quote

But what about the danger zone between 40 and 140?
Back to top
View user's profile Send private message
SoEzzy
BBQ Super All Star


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Jul 10 2016    Post subject: Reply with quote

Well nobody that ate my bacon has died of eating my bacon.

Don't forget that the bacon is cured for 10 to 14 days first, with a salt, pink salt, (nitrates), and sugar cure. The cure is what makes it as safe as it's going to be.
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
biker.chef
BBQ Pro


Joined: 28 Jun 2010
Posts: 558
Location: Burnsville Minnesota

PostPosted: Jul 10 2016    Post subject: Reply with quote

Thanks Ezzy, that was very detailed & helpful.

Cowboy, like Ezzy says. The curing keeps the meat through the
the slow smoking. They say you have to cook slow smoked
bacon before eating but I'm not in the habit of eating raw bacon. Shocked
_________________
-------
Every Day, Thousands Of Innocent Plants Are Killed By Vegetarians.
Help End The Violence.
EAT BACON
Back to top
View user's profile Send private message
castrovillecowboy
BBQ Fan


Joined: 26 Nov 2015
Posts: 268
Location: living in VA, heart still in TX

PostPosted: Jul 11 2016    Post subject: Reply with quote

10-4 makes sense, didnt realize about the cure part. Cure scares me, I heard you can just as sick from using it, if not used right - I dont know how to sue it so thus the scared part.

Funny, big physical things dont scare me, electricity, welders, cutters, chainsaws, saw mills, guns etc.. but those little microbes and poison scare the hell out me.
Shocked
Back to top
View user's profile Send private message
biker.chef
BBQ Pro


Joined: 28 Jun 2010
Posts: 558
Location: Burnsville Minnesota

PostPosted: Jul 11 2016    Post subject: Reply with quote

Just use a recipe for a bacon cure.
On one try I spent a lot of time getting the amount right.
Then I messed up and used oz rather than grams. bye, bye pork belly.


I got a nice pork belly from costco today.
_________________
-------
Every Day, Thousands Of Innocent Plants Are Killed By Vegetarians.
Help End The Violence.
EAT BACON
Back to top
View user's profile Send private message
RodinBangkok
BBQ Super Fan


Joined: 30 Dec 2006
Posts: 491
Location: Bangkok Thailand

PostPosted: Jul 11 2016    Post subject: Reply with quote

Don't forget to let it form a pellicle after curing and before smoking, you can do this by leaving it exposed in a refrigerator for a few hours. Depending on your curing method you can rinse before allowing the pellicle to form, this is useful for dry cured product that may have excess cure on the outer surfaces.
_________________
Rod
Back to top
View user's profile Send private message
mbellot
BBQ Super Fan


Joined: 16 Aug 2010
Posts: 429
Location: Illinois

PostPosted: Jul 11 2016    Post subject: Reply with quote

castrovillecowboy wrote:
10-4 makes sense, didnt realize about the cure part. Cure scares me, I heard you can just as sick from using it, if not used right - I dont know how to sue it so thus the scared part.

Funny, big physical things dont scare me, electricity, welders, cutters, chainsaws, saw mills, guns etc.. but those little microbes and poison scare the hell out me.
Shocked


Use Morton Tenderquick, it has salt and sugar premixed with the cure so overdoing it is much harder.

I usually add 30% more sugar (TQ leaves meat pretty salty by itself). Have also tried maple syrup with decent results.

I hot smoke @ 170 with lump and hickory to an internal temp of 145-150. Haven't had a chance to play around with cold smoking yet.
Back to top
View user's profile Send private message
biker.chef
BBQ Pro


Joined: 28 Jun 2010
Posts: 558
Location: Burnsville Minnesota

PostPosted: Jul 11 2016    Post subject: Reply with quote

RodinBangkok wrote:
Don't forget to let it form a pellicle after curing and before smoking, you can do this by leaving it exposed in a refrigerator for a few hours. Depending on your curing method you can rinse before allowing the pellicle to form, this is useful for dry cured product that may have excess cure on the outer surfaces.


Good point.
I hadn't heard of "pellicle" before. I had to look that up.
_________________
-------
Every Day, Thousands Of Innocent Plants Are Killed By Vegetarians.
Help End The Violence.
EAT BACON
Back to top
View user's profile Send private message
k.c.hawg
BBQ Super Pro


Joined: 17 May 2009
Posts: 1752

PostPosted: Jul 11 2016    Post subject: Reply with quote

biker.chef wrote:
RodinBangkok wrote:
Don't forget to let it form a pellicle after curing and before smoking, you can do this by leaving it exposed in a refrigerator for a few hours. Depending on your curing method you can rinse before allowing the pellicle to form, this is useful for dry cured product that may have excess cure on the outer surfaces.


Good point.
I hadn't heard of "pellicle" before. I had to look that up.


If you have a rack that will elevate above a cookie sheet and allow for airflow underneath as well, that is prefered. I think I went 18-24 hrs. Once it has that rubbery feel you are good to go.


_________________
http://kchawgskitchen.blogspot.com/
Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!
Back to top
View user's profile Send private message Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group