Cold smoking bacon with my simple cold smoker
 

So I cured my first bacon and now its time to cold smoke it. I'm using expanded metal thats bent so I could lay out some hickory pellets and light one end with a torch. Its been smoking since 9am. Not sure how long I will be smoking it so comments are welcome.

Pics:

http://img.tapatalk.com/d/12/10/20/me9y4amy.jpghttp://img.tapatalk.com/d/12/10/20/8a2a9uqe.jpghttp://img.tapatalk.com/d/12/10/20/za2u4u7e.jpghttp://img.tapatalk.com/d/12/10/20/eny9asy9.jpghttp://img.tapatalk.com/d/12/10/20/du8yda6u.jpg

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Thanks for sharing....

dig the homebrew cold smoker!

Thanks. I got the idea after seeing the a-maze-n pellet smoker.

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Chris I like your set up. :thumb:

Thanks cowgirl, I'm trying your recipe next :D

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Here it is after about 6 or 7 hours of cold smoke. http://img.tapatalk.com/d/12/10/21/a7a3uba7.jpg

Its in the freezer chilling before I slice it. I used hickory pellets this time. Next time I will use cherry or apple with the chips, coffee can, and solder pen method. I bet the apple or cherry wood will be even better.


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The first time I did bacon on my WSM I used a 1 pound coffee can with a few partially lit briqs and a few chips of wood every few hours. It took 7 in total.

That method sounds like it would work well in a wsm. I may try it after my UDS is built. I think that method may be a little hot in a kamado style pit, the insulation holds the heat too well. Who knows though? It may work well in a kamado.

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I was able to keep it under 100 degrees for 7 hours in the WSM this way. Thick cut!
http://i133.photobucket.com/albums/q...sgiving044.jpg

Lookin mighty fine! Great color.

That looks excellent. :thumbup:

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Well, here it is. I sliced it all up in shorter slices. I cooked some up and tried it....I may never buy grocery store bacon again!! This stuff is amazing. It doesn't curl up like the water cured stuff from the store either. It tastes great, though next time, I will add some cayenne pepper too. I was worried it would be a little too salty but actually ended up less salty than normal bacon, which I like. Thanks for looking :D
http://img.tapatalk.com/d/12/10/21/ujy6yby8.jpg
http://img.tapatalk.com/d/12/10/21/epu5e4ad.jpg
http://img.tapatalk.com/d/12/10/21/ytesutav.jpg

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How long did you cold smoke it That looks Great

Roughly 7 hours. I wasn't sure if I was gonna over do it so I pulled it out. Next time I will smoke it for 10+ hours :D

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Really great looking bacon.

I've got a piece of expanded metal laying around, I'm going to shape it like yours and try some bacon and cheese. We love smoked Gouda.

I've yet to smoke it myself but smoked gouda is definitely my favorite :thumbup:

Edit: I failed to mention it here but you'll need to wrap the expanded metal in foil and punch lots of small holes in it. Otherwise the pellets fall through

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Beautiful job!

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That looks awesome! What recipe did you use to "cure" it?

I used thirdeye's recipe and I loved it!

Here's the link:
http://playingwithfireandsmoke.blogs...ast-bacon.html


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wow that looks awesome!

:hungry: mmm...bacon! Looks wonderfully delicious!