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All this Bacon talk....

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Comments

  • Nope, I have seen from 3 hours up to 12. I will go as long as the little amaze burns. That's about 10 to 11 hours. In 2 hours it will be 10 hours for mine. I started at 7 am
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • shtgunal3 said:
    I am going to cold smoke too. So out of the cure, rinse well with cold water,pat dry and cold smoke. Fill the a maze n smoker all the way up and let her go till it burns all the way out. Does this sound right Cen-Tex? I have oak, hickory, maple, and cherry pellets. I was thinking about a hickory and cherry mix. What do ya think?
    That's the way I do it. Sounds good to me. I use apple but can't go wrong wight Hickory/Cherry mix
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • QDude said:
    Is there are rule of thumb concerning how long to cold smoke the cured bacon?
    No. I do it for 12-14 hours because that's how long my AMS lasts. I do it overnight and I'm too lazy to get up and remove it. I like it that way but you could cut a piece of after 4-6-8-12 hrs and see how you like it. I'm good with all the smoke it can take but others may prefer a little less. it's all personal preference
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • NDGNDG Posts: 1,602
    I just pulled my pork belly from the cure.  Long story, but I had an unexpected work trip so my bacon cured for 11 days and only could flip it a few times.  To compound the problem, my foodsaver bags did not seal correctly, so I had some leakage.  I dont think this is a deal breaker, but I need some help because one of the slabs of belly has brownish patches.  They other three are nice and red all over.  Nothing smells rotten, but should I go ahead and ditch the brown slab before cold smoking?  

    I tried taking some pics but it was hard to capture the difference in color, but it is very obvious when I pulled it from the cure.

    image

    image
      image
    Columbus, Ohio
  • I bet that brownish part is on the end where the cure soaked in. Bet you can cut back a1/4 of an inch and it will be the lighter color. 11 days is a not a deal breaker. It  probably is a bit more salty and you may need to soak for a hour. Slice off a piece after you cut the end back a 1/4 inch.
    Most likely OK. Only over by 4 days
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • NDGNDG Posts: 1,602
    Ok thanks,  - i put the brown piece on top - I am not sure if it is legal, but I went meat/nut combo . . . image
    Columbus, Ohio
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