Cold Smoke Bacon Question.

Zinger · April 2010

Hello All,

I have 11 pounds of pork belly curing in the fridge. I plan to cold smoke it next week. I have hot smoked it before with good results, but would like a smokier flavor. Figured the cold smoke route may be the way to go.

I put this together, and took it for a test drive this afternoon.

Figured if I was going see how it worked, I might as well put something in the egg.

My question is. How long should I let the bacon smoke?
Common sense would tell me the longer it goes the stronger the smoke flavor will be. I don't want to over do it though. I plan on using apple wood.

Any and all advice is appreciated.

Thanks
Mike.

AZRP · April 2010

I've done both hot smoke and cold on bellies, and much preferred the cold one. The bacon fries up more like store bought bacon and it has a smokier flavor. After you're done rinsing off the cure, let the meat sit on a rack uncovered in the fridge for 24 hours before you smoke it. I smoked at 90 degrees for 4 hours in an electric smoker and it has plenty of smoke flavor. -RP

Pepper Monkey BBQ · April 2010

Interesting approach for your cold smoking! I can see some good uses for this. I've cold smoked on our large by cleaning it completely and putting a few chunks of charcoal in a tin can with holes poked in it .... our cyberQ helps with the temp monitoring for those cold smokes.

I like your creativity!

JM

Doug in Eggmonton · April 2010

I did my cold smoke with applewood chips in a tin can with a soldering iron, they went 6 hours at 75 degrees or so and are very nice, but maybe a little salty and smoky. Next time I'll try what Randy suggests above for what it's worth.

Doug

Cold Smoke Bacon Question.

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