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-   -   Cold smoking bacon with my simple cold smoker (http://www.bbq-brethren.com/forum/showthread.php?t=146356)

chriscw81 10-20-2012 08:48 AM

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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IamMadMan 10-20-2012 09:34 AM

Thanks for sharing....

sbramm 10-20-2012 09:37 AM

dig the homebrew cold smoker!

chriscw81 10-20-2012 10:03 AM

Quote:

Originally Posted by sbramm (Post 2249774)
dig the homebrew cold smoker!

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

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cowgirl 10-20-2012 01:47 PM

Chris I like your set up. :thumb:

chriscw81 10-20-2012 05:57 PM

Quote:

Originally Posted by cowgirl (Post 2249972)
Chris I like your set up. :thumb:

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

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chriscw81 10-20-2012 05:59 PM

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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Skidder 10-20-2012 06:11 PM

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.

chriscw81 10-20-2012 06:28 PM

Quote:

Originally Posted by Skidder (Post 2250186)
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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Skidder 10-20-2012 06:38 PM

Quote:

Originally Posted by chriscw81 (Post 2250203)
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

bluetang 10-20-2012 06:50 PM

Lookin mighty fine! Great color.

chriscw81 10-20-2012 07:43 PM

Quote:

Originally Posted by Skidder (Post 2250211)
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

That looks excellent. :thumbup:

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chriscw81 10-20-2012 07:48 PM

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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Big George's BBQ 10-20-2012 08:52 PM

How long did you cold smoke it That looks Great

chriscw81 10-20-2012 09:38 PM

Quote:

Originally Posted by Big George's BBQ (Post 2250334)
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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