Cold smoked canadian bacon?

jdgcrean · January 2014

Eight lbs of pork loin coming out of rhulman's brine tomorrow. Like the flavour, but not a huge fan of the texture when hot smoked. Wondering if cold smoked would be better, like normal bacon? Anyone tried and have views on smoking time? I use an amps set in the fire box.

SoCal_Griller · January 2014

Getting ready to put one in the Brine this weekend. Curious as to how the cold smoke works out. I was thinking about cold smoking, but not sure of the texture.

jdgcrean · January 2014

Will let you know. Pending getting buried under snow tomorrow, should be going on. Tomorrow evening along with some salmon.

jdgcrean · January 2014

Turned out fantastic. Highly recommend cold smoking.

GK59 · January 2014

Just ordered an Amaze-n-pellet smoker. Wanting to do cold or lows for sausages.

Can someone give a little more detailed set-up?

Thanks all . Egg on!

DMW · January 2014

GK59 said:

Just ordered an Amaze-n-pellet smoker. Wanting to do cold or lows for sausages.
Can someone give a little more detailed set-up?

Thanks all . Egg on!

Here you go, thanks to Cen Tex for this. http://eggheadforum.com/discussion/1158809/a-maze-n-smoker-tutorial/p1

GK59 · January 2014

Thanks DMW and CenTex

Cold smoked canadian bacon?

Comments

Categories