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Shoulder Bacon - 1st Run

minniemoh
minniemoh Posts: 2,145
edited December 2014 in Pork
I have had 7.75 lbs of shoulder in Ruhlman's cure for 12 days and one day drying in the fridge. I decided to hot smoke one piece and cold smoke one piece to compare the difference. I filled the A-Maze-N smoker with apple pellets and the CyberQ stoking the 200 degree hot smoke. I hope this turns out as good as my belly bacon I made last weekend. 

I put both pieces on at 2:45 this afternoon. Both have been on for 6 hrs now and the hot smoked piece is at 146 degrees and just about ready to come off. The cold smoke is still rolling. Anyone have an opinion on how long I should cold smoke this piece?


imageimageimage
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
eggAddict from MN!
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    I don't have an opinion, but I'm watching this thread. I've been thinking about both shoulder bacon and cold smoking.
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  • Zmokin
    Zmokin Posts: 1,938
    Maybe I'm missing something but wouldn't shoulder bacon just be another term for picnic ham?
    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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  • minniemoh
    minniemoh Posts: 2,145
    @Zmokin - I'm not sure. I'm just following the trend here on the forum. Going to slice it like bacon and fry it like bacon. 

    The smoke ran out on my cold smoke somewhere between 10:00 PM and midnight. I plan to slice them and vac seal later today. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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