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Cold Smoking 12lbs of Pork Belly

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2

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  • Ogre_BBQ
    Ogre_BBQ Posts: 2
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    I've made "hot" smoked bacon in my XL a few times, which has always come out delicous, and now I really want to try this method.  My question is in the past I would smoke the belly/loin until it reaches 150 IT.  Is that unnecessary with this method or is it brought up to temperature separatly from the cold smoking?

     

    Thanks for the help.

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  • JRWhitee
    JRWhitee Posts: 5,678
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    Ogre_BBQ said:

    I've made "hot" smoked bacon in my XL a few times, which has always come out delicous, and now I really want to try this method.  My question is in the past I would smoke the belly/loin until it reaches 150 IT.  Is that unnecessary with this method or is it brought up to temperature separatly from the cold smoking?

     

    Thanks for the help.

    I just smoked it until the pellets were gone, cold smoking you don't cook to temp.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JRWhitee
    JRWhitee Posts: 5,678
    edited December 2014
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    nolaegghead said:
    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.
    @nolaegghead
    The temperature at the grid mostly stayed around 77 until late in the day it went up to 88 so I put in the oval stone and put a sheet pan with ice on it then the temp went back down to 75. The pellets went around 12 hours. I then put it in the refrigerator overnight and I am getting ready to take the skin off and slice a couple pieces now. I read on the pelletsmoker website to let it sit in the fridge a couple days to let the smoke settle in, its my first time cold smoking so I thought i would try it.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    I fried up some of your bacon this morning. I cooked it super low in a cast iron skillet. I thought it was great! It was shatter crispy! EGGcellent job!
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Do you cure/smoke with skin on or off? Last one I did off. Does it even matter?
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  • fletcherfam
    fletcherfam Posts: 935
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    It does not matter either way.
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    fletcherfam said:

    It does not matter either way.

    Thanks
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  • Cookinbob
    Cookinbob Posts: 1,691
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    I've done both cold smoke and hot smoke. With a cold smoke, I went about four hours, and it was pretty smoky for my taste. Prefer the hot.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    I hot smoked my last batch and way overdid the smoke. I'm interested in both methods. Thinking I'll buy an amazing smoker after the holidays. Not sure I can go much longer without trying cheese and butter anyway. :D this forum is getting expensive.
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  • Durangler
    Durangler Posts: 1,122
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    Get on that cheese @yolksonyou. Build you a small, small fire in your LGBGE & go for it.
    It'll be ready for your New Years party after it mellows! 
    \:D/
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • grege345
    grege345 Posts: 3,515
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    There a work a rounds for cold smokin. Amazen smoker not 100% needed. @theyolksonyou‌ you say expensive. Lol. Ill bump a thread for ya if I find it
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • bboulier
    bboulier Posts: 558
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    @dildawes1 You need another fridge.

    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    grege345 said:

    There a work a rounds for cold smokin. Amazen smoker not 100% needed. @theyolksonyou‌ you say expensive. Lol. Ill bump a thread for ya if I find it

    Thanks, I've seen the workarounds. I think the amazin would be easier for sure. By expensive I mean, thermapen, maverick, knives (mine suck) lump, ceramic grill store, on and on and on. On the flip side, I'm having a blast and eating good food.
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Big_Green_Craig said:
    I fried up some of your bacon this morning. I cooked it super low in a cast iron skillet. I thought it was great! It was shatter crispy! EGGcellent job!
    Thanks Buddy.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JRWhitee
    JRWhitee Posts: 5,678
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    The a-maz-n smoker is fairly cheap, around $40 if I remember right. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • shtgunal3
    shtgunal3 Posts: 5,657
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    FWIW.... I've cold smoked and hot smoked bacon and I prefer the hot smoke method.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • JRWhitee
    JRWhitee Posts: 5,678
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    Here is the finish. I removed the outer skin, trimmed to square up the belly, sliced and into the packaging. I fried some up with scrambled eggs and cholula and it was not too salty a good apple smoke flavor and crispy. Over all my first cold smoke was a success and will definitely do this again.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • minniemoh
    minniemoh Posts: 2,145
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    That's some great looking bacon @JRWhitee. I'm eager to get my first attempt into the smoke next week. Your pork belly looks to be much higher quality than what I was able to get. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • JRWhitee
    JRWhitee Posts: 5,678
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    @minniemoh
    I have only been able to find it at one store around here, an Asian market, H-Mart. It wasn't cheap though $4.50 a pound. Thank you for the compliment.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • minniemoh
    minniemoh Posts: 2,145
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    I had to pay $4.99 /lb and I wasn't really all that pleased. I guess I'll have to see if I can find a new source. I'm really looking forward to the shoulder bacon that I'm curing too. I hope it all turns out as well as your's.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • shtgunal3
    shtgunal3 Posts: 5,657
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    Looks like it turned really good. Congrats!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Seems like I'm missing the boat on not making my own bacon. Something to add to my list of things to do. My that list is getting longer each day. I gotta quit perusing the forum :)
    I don't own a slicer. Does anybody just hand slice their bacon here?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    @NPHuskerFL‌ I've only made one batch and I hand sliced. Take away: my knives suck worse than I thought. It's doable, but you need a good blade. If I really get into it, I'm going to pick up a slicer. Not sure where I'll put it, but...
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  • JRWhitee
    JRWhitee Posts: 5,678
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    theyolksonyou said:
    @NPHuskerFL‌ I've only made one batch and I hand sliced. Take away: my knives suck worse than I thought. It's doable, but you need a good blade. If I really get into it, I'm going to pick up a slicer. Not sure where I'll put it, but...
    My slicers stays in the box in the basement until I need it.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • shtgunal3
    shtgunal3 Posts: 5,657
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    @NPHuskerFL‌ I don't own a slicer either. I've hand sliced all of mine.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • JRWhitee
    JRWhitee Posts: 5,678
    edited December 2014
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    A sharp knife will work fine just par freeze the belly first so it is real firm.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Thanks @JRWhitee‌ I'll give it a shot here real soon.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • fletcherfam
    fletcherfam Posts: 935
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    Cash and carry has to for half that price if you have one near you.
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  • Zmokin
    Zmokin Posts: 1,938
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    How hard is it to cure bacon?  I tried curing a hunk of shoulder for ham one time and even though it soaked for 10 days and it was only 4 lbs or less, I got more than an inch of penetration, but I didn't have full penetration of the cure.  the center was still like pork after it was cooked.
    with all of the fat in pork belly, I'm nervous about not getting full penetration of the cure.  Do I need to inject the cure into it with a syringe?
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Roadpuke0
    Roadpuke0 Posts: 529
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    Dam you all! Should have not read the thread. Just had to make me order the this a-maz-n smoker. Your addictive behaviors are wearing off on me:-)
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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