Cold Smoking 12lbs of Pork Belly

JRWhitee

I cured a whole pork belly using Michael Ruhlmans recipe, it was in the refrigerator for 11 days and flipped every couple days. Today I lit my A-Maze-N smoker with some apple pellets. Got everything on the egg at 8:30 and will let it go until the pellets burn out. I followed 

The Cen-Tex Smokers

tutorial since it is my first time doing a cold smoke. I plan on par freezing them when smoked then on the slicer and vac sealed.

fence0407

This is gonna be good...

tarheelmatt

See there.. Look what you have done.  I have called the place where I buy meat and pricing pork belly now.  Now I need to find the link.  

Looks like it will be good, Jim!  

theyolksonyou

That's it, in buying a belly this afternoon. I've been sulking since I screwed up my last batch.

JRWhitee

Thanks Guys.

tarheelmatt

Feeling incompatent here... Anyone have the link to Cen's post handy? 

tarheelmatt

Looks like $3.09lb at my joint and the whole case is 30lbs.  

Mickey

Man I want to do that

Canugghead

Great looking slabs and setup you got there!  Looking forward to the result.

nolaegghead

Mickey said:

Man I want to do that

Mickey, you'll have to resist the urge to TURBO it.

nolaegghead

Looks good, I can't wait to find out how it comes out.  Let us know how much time it takes to burn though the pellets and the temps - dome and ambient.

JRWhitee

http://eggheadforum.com/discussion/1158809/a-maze-n-smoker-tutorial#latest

Here it is Matt.

tarheelmatt

Thanks @JRWhitee!  

minniemoh

That looks great @JRWhitee. I just put 5 lbs of belly in the Ruhlman cure this morning. I plan to do shoulder bacon too but I ran out of some of the spices. Pork belly prices around here are $4.99-$6.99. Sure wish I could have found some for 3 bucks! I see that you left yours in the cure for longer than the 7 days, does this affect anything? I'm a bacon rookie... and a little nervous.

JRWhitee

minniemoh said:

That looks great @JRWhitee. I just put 5 lbs of belly in the Ruhlman cure this morning. I plan to do shoulder bacon too but I ran out of some of the spices. Pork belly prices around here are $4.99-$6.99. Sure wish I could have found some for 3 bucks! I see that you left yours in the cure for longer than the 7 days, does this affect anything? I'm a bacon rookie... and a little nervous.

I don't know for sure, but it shouldn't matter I was out of town and couldn't get it on the smoker. Since it is curing I wouln't think a couple days would matter. I spoke to biggreencraig and he cures his for 10 days.

theyolksonyou

I have a question, does cold smoking vs hot smoking affect shelf life in the fridge?

JRWhitee

theyolksonyou said:

I have a question, does cold smoking vs hot smoking affect shelf life in the fridge?

I have know idea.

theyolksonyou

After VERY LITTLE research, looks like it's just a time to smoke issue and all other things are unchanged. Looks like hot smoke is much quicker. Of course I only read a little on smokingmeatsforum.com, but it's on the internet so it's true, right?

JRWhitee

theyolksonyou said:

After VERY LITTLE research, looks like it's just a time to smoke issue and all other things are unchanged. Looks like hot smoke is much quicker. Of course I only read a little on smokingmeatsforum.com, but it's on the internet so it's true, right?

I plan on freezing it right away, I have seen numerous guys cold smoking for 12 plus hours on forums.

smasch

theyolksonyou said: After VERY LITTLE research, looks like it's just a time to smoke issue and all other things are unchanged. Looks like hot smoke is much quicker. Of course I only read a little on smokingmeatsforum.com, but it's on the internet so it's true, right? Bonjour

tulocay

That is going to be great.

grege345

Kickin ass @JRWhitee‌

JRWhitee

Starting at 8:30 this morning and smoke going strong. The egg started to warm up so I put a pan of ice on the platesetter.

minniemoh

JRWhitee said:

Starting at 8:30 this morning and smoke going strong. The egg started to warm up so I put a pan of ice on the platesetter.

How long do you plan to smoke?

theyolksonyou

Into the fridge to thaw.

Zmokin

JRWhitee said:

http://eggheadforum.com/discussion/1158809/a-maze-n-smoker-tutorial#latest

Here it is Matt.

Great, now there is another contraption I want.  I guess maybe I'll ask for that for Father's Day.

dldawes1

Looks like a winner....one question,,,,

How in the world do you folks find room in the fridge to put so much stuff ????  Ours stays full, then after I cook...we have to practically duct tape the door closed !!!!!

I would love to put a naked chicken in there overnight before I spatch it, but I've never seen enough room in there to do that !!!

minniemoh

@dldawes1 - you need to drink some beer out of the beer fridge. Then you'll have room! 

JRWhitee

dldawes1 said:

Looks like a winner....one question,,,,

How in the world do you folks find room in the fridge to put so much stuff ????  Ours stays full, then after I cook...we have to practically duct tape the door closed !!!!!

I would love to put a naked chicken in there overnight before I spatch it, but I've never seen enough room in there to do that !!!

I have 3...

NPHuskerFL

That's gonna be some good stuff!

nolaegghead

Looks good, I can't wait to find out how it comes out.  Let us know how much time it takes to burn though the pellets and the temps - dome and ambient.

JRWhitee said:

Looks like a winner....one question,,,,

How in the world do you folks find room in the fridge to put so much stuff ????  Ours stays full, then after I cook...we have to practically duct tape the door closed !!!!!

I would love to put a naked chicken in there overnight before I spatch it, but I've never seen enough room in there to do that !!!

I have 3...

We have 2 plus some big ice chests.  Have an ice maker and huge 70 cf fridge not yet hooked up but you have to commit to the life style with some extra gear.