Apple or Maple for smoke.

AlbertaEgger

Cold smoking the bacon this Saturday with the AMNPS after 7 days of dry cure. Just looking for opinions. Apple of maple smoke, or will it make much of a differance. I used the brown sugar in the cure, and not the maple syrup.

Little Steven

Are you going to soak it out after the cure?

AlbertaEgger

Little Steven said:

Are you going to soak it out after the cure?

Wasnt planning on it, should I be? Was just going to pull, refrigerate or partial freeze before slicing.

Little Steven

I did on my second batch. A lot less salty. I put it back in the fridge overnight after the soak.

AlbertaEgger

Little Steven said:

I did on my second batch. A lot less salty. I put it back in the fridge overnight after the soak.

Ok, so was planning rinse, fridge overnight, cold smoke (~7 hours), then fridge/freezer and slice. I'll give it a soak after smoking, how long did you soak it for?

DMW

AlbertaEgger said:

Little Steven said:

I did on my second batch. A lot less salty. I put it back in the fridge overnight after the soak.

Ok, so was planning rinse, fridge overnight, cold smoke (~7 hours), then fridge/freezer and slice. I'll give it a soak after smoking, how long did you soak it for?

The soak is after cure, before smoke. Not needed in all cases, depends on the cure, etc. after the curing is done, rinse it and slice off a small piece. Fry that up and see if it's way too salty. If it is give it a soak, then pat dry it, put it back in the fridge to develop the pellicle. If it's not too salty, skip the soak and proceed with the pellicle formation.

AlbertaEgger

Sorry, read @Little Steven comment wrong, work distractions... I will taste and possible soak after the CURE.

So, back to origional question, Apple or Maple for smoke, any preferences?

TonyA

I probably use more maple in my smoking than most folks on here, I find that it brings smooth, mellow, sweet notes to pork.  Apple, while still sweet, has somewhat brighter, more acidic notes.  You won't go wrong with either.  I like to blend them.

Little Steven

AlbertaEgger said:

Little Steven said:

I did on my second batch. A lot less salty. I put it back in the fridge overnight after the soak.

Ok, so was planning rinse, fridge overnight, cold smoke (~7 hours), then fridge/freezer and slice. I'll give it a soak after smoking, how long did you soak it for?

It was an hour or so with several changes of water. I actually soaked out one of the loins I cured and smoked. Way too smokey for my tastes. I think the stuff I vac sealed will mellow but don't know how much

AlbertaEgger

Thanks Little Steven will see how it goes. I am sure I will be doing more in the future as long as it turns out even "ok". I am vac sealing as well. I picked up one 2 weeks ago when I thought about doing the bacon. Love it already.

Little Steven

It will turn out great whatever you do. I can't see myself ever buying bacon again. If I could only get bellies cheaper.

AlbertaEgger

Little Steven said:

It will turn out great whatever you do. I can't see myself ever buying bacon again. If I could only get bellies cheaper.

What are you paying out there? I thought it was a good deal local, looks a little thin but we will see how it is after slicing. its a 9 lb'r.

Little Steven

Best I've found is $3.19

yzzi

Last batch I did was maple traeger pellets. @TonyA hit the flavor profile on the head. I have apple too, but I haven't done 100% apple yet. I really liked the 100% maple. Next will be 100% apple, then a blend of the two.

AlbertaEgger

yzzi said:

Last batch I did was maple traeger pellets. @TonyA hit the flavor profile on the head. I have apple too, but I haven't done 100% apple yet. I really liked the 100% maple. Next will be 100% apple, then a blend of the two.

Thanks guys, I will be trying maple due to the comments, and the fact that I already have some to use. Cant wait.