Bacon - its that time of year.

AlbertaEgger · October 2018

Outdoor temperatures are good, and its a perfect time to stock up on some bacon. After our adventure on Saturday and some bumps and bruises we cured some bellies and had a relaxing Sunday. i'll cold smoke these next weekend.

Image: https://us.v-cdn.net/5017260/uploads/editor/3i/clu47unxr55a.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/so/hghhjeys8lwj.jpg

lkapigian · October 2018

Nice...What is your cure

Woodchunk · October 2018

Looks great, just did a 8lb slab a month ago. Our first try and it turned out great.

https://eggheadforum.com/discussion/1216006/pork-on-top#latest

Canugghead · October 2018

How long do you cold smoke, any cure in the cure? Did you cure the countertop too

staying tuned...

AlbertaEgger · October 2018

lkapigian said:

Nice...What is your cure

Pretty much a version of Rehlmans that was suggested to me a few years back.

AlbertaEgger · October 2018

Canugghead said:

How long do you cold smoke, any cure in the cure? Did you cure the countertop too staying tuned...

Lol, sure looks the same hey.

I cold smoke for around 6 hours.

I use Rehlmans, but this is the Cure I add to the recipe.

NorthPilot06 · October 2018

I always hot smoke my bacon - do you find the cold smoked bacon to be better?

AlbertaEgger · October 2018

NorthPilot06 said:

I always hot smoke my bacon - do you find the cold smoked bacon to be better?

I'm not sure, couldn't tell you, I have always cold smoked.

lkapigian · October 2018

+1 for cold smoking... IMO better than hot smoked, I don’t want my bacon precooked......Follow Safe Curing Technique when cold smoking

Elijah · October 2018

Cold smoking does give you a better product, and it's more like the bacon you would purchase.

GrateEggspectations · October 2018

Nice. Where do you get your bellies? I’m in Ottawa and can only find them in high priced butcher shops.

AlbertaEgger · October 2018

GrateEggspectations said:

Nice. Where do you get your bellies? I’m in Ottawa and can only find them in high priced butcher shops.

IGA in Edmonton, I know the butcher there as he used to work at the IGA in Devon, a small town close to where I live. It was also a really good deal compared to the butcher shops in Edm.

GrateEggspectations · October 2018

Thanks. Was in Hawaii two weeks ago and was in awe of the meat selection and pricing. While I couldn’t bring those back, at least I got two great bottles of scotch for a song!

AlbertaEgger · October 2018

Image: https://us.v-cdn.net/5017260/uploads/editor/gw/v74uzvumfmqb.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/uq/dkesld2tht7w.jpg

Photo Egg · October 2018

AlbertaEgger said:

Overwhelming!
Nice knife work

DoubleEgger · October 2018

All that work when you can just buy Bacon in a Bottle

DFW · October 2018

@AlbertaEgger - How much pork belly did you start out with, and what's your cold smoke setup?

Thanks!

lkapigian · October 2018

Solid work and Great Knife Skills

AlbertaEgger · October 2018

DFW said:

@AlbertaEgger - How much pork belly did you start out with, and what's your cold smoke setup?

Thanks!

~24 lbs

I usually use the eggs with an AMS, or just the smoke option on the bradley, but it can tend to get warm, this time I put the bellies in the warming drawer of the reverse flow we made. I have a ~3" vent from the cooking chamber to the warming cabinet that i can open, so i put the AMS in the cabinet with a tray on the first of 5 shelves, and the bellies on the top racks. Left the cooking chamber door open to provide air flow for the AMS. Stayed cool throughout the warmer, ~5 deg C.

Image: https://us.v-cdn.net/5017260/uploads/editor/4l/cx4hlzc4dteg.jpg

lkapigian · October 2018

AlbertaEgger said:

DFW said:

@AlbertaEgger - How much pork belly did you start out with, and what's your cold smoke setup?

Thanks!

~24 lbs

I usually use the eggs with an AMS, or just the smoke option on the bradley, but it can tend to get warm, this time I put the bellies in the warming drawer of the reverse flow we made. I have a ~3" vent from the cooking chamber to the warming cabinet that i can open, so i put the AMS in the cabinet with a tray on the first of 5 shelves, and the bellies on the top racks. Left the cooking chamber door open to provide air flow for the AMS. Stayed cool throughout the warmer, ~5 deg C.

Beauty!

Woodchunk · November 2018

AlbertaEgger said:

DFW said:

@AlbertaEgger - How much pork belly did you start out with, and what's your cold smoke setup?

Thanks!

~24 lbs

I usually use the eggs with an AMS, or just the smoke option on the bradley, but it can tend to get warm, this time I put the bellies in the warming drawer of the reverse flow we made. I have a ~3" vent from the cooking chamber to the warming cabinet that i can open, so i put the AMS in the cabinet with a tray on the first of 5 shelves, and the bellies on the top racks. Left the cooking chamber door open to provide air flow for the AMS. Stayed cool throughout the warmer, ~5 deg C.

Nice setup. I cold smoked men also for 5 hrs. But it only had mild smoke. How long did you smoke yours?

Mickey · November 2018

Costco belly last week with just salt & pepper.
Can't seem to post pic???

Bacon - its that time of year.

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