Bacon.. OT

otter

I said OT bc I did the bacon on my Weber Bullet. I used the pellets and I made a tray similar to the one Cen-Tex showed.

It worked well but the bacon tasted a little to smokey, sooty. Thoughts.. maybe needed more air. Will use the BGE next time,

I used it for dinner that day. Thanks

BigWader

I think the bacon needs to stabilize after it is smoked for a while before use.  I found fresh bacon pretty smokey... but I found some of that same batch buried in the freezer after about 6 months.  When I sliced it up it was the best bacon I've made (and it was the same stuff I thought was ruined when it was first made).

 

Raymont

Good questions..I think smokey flavor is a function of 1) How long did you smoke and 2) Once sliced and packaged, how long did you let it mellow before cooking.. If it's anything like cheese, it needs a week to mellow out first or it tastes like an ashtray. Of course you don't want bacon just sitting in the fridge so I would assume you would instead let it mellow in the freezer.

Cookinbob

Curious about the temp on "cold smoking"  I am certain that the winter temps here in upstate NY are too cold for sure.  What is the right temp range for smoking bacon like this?

BigWader

I live in Toronto - if it's above 32'F I go for it.  Last winter some suggested adding a small light bulb or something in the egg to make sure it was above freezing.

Cookinbob said:

Curious about the temp on "cold smoking"  I am certain that the winter temps here in upstate NY are too cold for sure.  What is the right temp range for smoking bacon like this?

otter

It was cold smoke, no heat. I did bag and put bacon in frig. It smoked 9 hrs. It was around 40 degs. outside. It was in frig a week, I sliced and fried some this am. It was a little salty, I had soaked it in water for a hour and changed water once, before smoking. I will slice and freeze and see if that helps. TGIF