Min temp for cold smoking bacon

Little Steven

Read a few things that say cold smoking is best done between 70* and 110*. Anyone know why or what the downside of being below 70* is?

Little Steven

Well @Little Steven, I have researched this and believe I can answer your question. It appears that at lower temperatures the undesirable byproducts of the smoke (creosote and some others) tend to adhere more readily adhere to the meat.

Cheers

Little Steven

Well that makes perfect sense! Thank you @Little Steven for the information.

Much appreciated

laserdoc85

I have cold smoked with  55 degrees in side my cabinet. Did not effect the bacon one bit. If it did I could not tell. Smoke away!!

Mattman3969

Glad you got that worked out!!!

U_tarded

Best thread ever..,,.

Little Steven

laserdoc85 said:

I have cold smoked with  55 degrees in side my cabinet. Did not effect the bacon one bit. If it did I could not tell. Smoke away!!

I'm thinking I might be around 20*.

HDumptyEsq

I did 20lbs 2 weeks ago at 24 degrees outside. I put a 60 watt bulb in my upright and it is the best bacon ever. Ruhlman's maple cure. Sweet.

HDumptyEsq

I guess you'll talk yourself in to it! :-@

Little Steven

HDumptyEsq said:

I did 20lbs 2 weeks ago at 24 degrees outside. I put a 60 watt bulb in my upright and it is the best bacon ever. Ruhlman's maple cure. Sweet.

That's what I'm thinking. I'll jury rig a light bulb on a dimmer so I keep in the zone

HDumptyEsq

Bon chance.

Little Steven

HDumptyEsq said:

Bon chance.

Thanks I think our high is supposed to be around 10* without the windshield.

bud812

I'd ask @LITTLE steven he's purdy smirt.

Little Steven

D'ya think he'd talk to an utter Newb like me? Heard he can be an **** that way

bud812

Yeah, he's prolly ben drinkin by now he will talk.

Little Steven

He drinks?

bud812

Thats what @fredflintstone says.

Little Steven

No wonder he has a ridiculous number of posts. Mostly drunken babble. I thought he had ADD or Tourette's syndrome or some such.

bud812

Seems like a nice guy though. Guess ya never know. :-??

Little Steven

I heard he was a Canadian. I hate them bastards with their superfluous U's and putting S's where Z's are supposed to be. I heard he's gonna be in Salado. I may slap his ass around a bit. I hear he's like 4' 11" or something like that. I know my friend Zippylip hates his guts. stike did too. Bastid!

bud812

I hope @SPRINGCHICKEN get's pics of this.

Carolina Q

u havin' fun?  )

Little Steven

You bet!

Charlesmaneri

I have cold smoked bacon at air temp being 30 degrees fahrenheit with just the A-Naze-N-Smoker and the dome thermometer didn't move at all so I guess it was cold and the bacon was the best I gave ever eaten that being said I don't think temp is a issue with bacon the cure is the most important the smoke is just flavoring IMHO

Little Steven

Charles,

I did mine in the cold too and it was awesome. I have been looking at a lot of charcouterie stuff and ran across this. I'm going to try a dimmed light bulb in the egg on Sunday and see if I can taste a difference and go from there. I'm thinking the pellets don't produce much creosote. Once I can get to my small egg I'm going to use that as my smoke generator and run an aluminum dryer tube to the large or my Bradley puck smoker.

Charlesmaneri

Steven sounds good to me keep me posted as to how it turns out

gmac

@littlesteven  Given your experience and all, have you tried back bacon yet?  I just picked up a few lbs of pork loin and I'm gonna hit it with a some readycure (for covered it says 4 kg/100L which I think means 40 g/L + 6 kg/100L of salt (or 60g/L).  I have not idea how long to leave it soaking but I'm thinking a week or so.  

laserdoc85

 Got some vanilla bourbun bacon curing in the frig.

Being in Atlanta I don't smoke when it it is in the teens outside,,,cause it never is!

Today suppose to be a high of 58. Perfect cold smoking weather. Should be around the same next weekend to.

Little Steven

gmac said:

@littlesteven  Given your experience and all, have you tried back bacon yet?  I just picked up a few lbs of pork loin and I'm gonna hit it with a some readycure (for covered it says 4 kg/100L which I think means 40 g/L + 6 kg/100L of salt (or 60g/L).  I have not idea how long to leave it soaking but I'm thinking a week or so.  

I  very little experience. This batch I have coming out today is my second. Zehrs has whole loins on sale this week and I'll be picking one up today. I read some stuff yesterday and if you inject the cure it calls for a three day cure. I'll try and find the recipes I was looking at and get the links to you. It had both back bacon and "Canadian Bacon" in the same cure.

That sounds like a lot of salt but I'm not sure.

HDumptyEsq

Little Steven said:

Charles,

I did mine in the cold too and it was awesome. I have been looking at a lot of charcouterie stuff and ran across this. I'm going to try a dimmed light bulb in the egg on Sunday and see if I can taste a difference and go from there. I'm thinking the pellets don't produce much creosote. Once I can get to my small egg I'm going to use that as my smoke generator and run an aluminum dryer tube to the large or my Bradley puck smoker.

I used the Amaz-n-Smoker with apple wood pellets. 11 hours and rested 3 days back in vacuum packs in the fridge. (Almost) better than sex! Just sweet smoke taste and no harsh or acrid smell.

laserdoc85

I use a mix of cherry,maple and hickory pellets in my amaze.

Cherry for the color and sweet hint,maple for that slight maple taste and hickory for that hickory flavor everyone loves. Perfect combination