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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-04-2013, 03:07 PM | #1 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
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How long do you cold smoke your bacon?
Just trying to get a general idea of how long I should smoke my bacon. I will prolly have to break it up into two days so im thinking two 5 hr smokes 10hrs total. What are your opinions on this? Also ill be using a mix of hickory and oak
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BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE. |
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12-04-2013, 03:16 PM | #2 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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When I cold smoked I did 12 hours straight with hickory.
Plenty smoky for me.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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12-04-2013, 03:37 PM | #3 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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I go 8+ hours here
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12-04-2013, 04:56 PM | #4 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I cold smoke with no heat at all for 2 hours, then set the pit temperature to 145° for 3 hours and then ramped up to the 175°-195° range until an internal temp of 140° is achieved. Bringing to the finishing temperature allows it to firm up and slice easier when fully cooled.
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12-04-2013, 07:20 PM | #5 |
Full Fledged Farker
Join Date: 04-26-10
Location: New Canaan, CT
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Well I have always hot smoked in the past. The other week I decided to try cold smoking. I ran it about 6 hours. In my humble opinion, it tasted no different then hot smoking and that is quicker and easier--fwiw
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Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint |
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12-04-2013, 07:31 PM | #6 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
It's a matter of taste, everyone is different. I start checking the bacon after 6 hours no matter what wood I'm burning. Slice and fry a piece...keeping in mind it will be stronger after wrapping and resting. Some times 6 hours is enough of a cold smoke (under 85F) for me, other times it takes 17+ hours. Good luck with yours!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-04-2013, 09:50 PM | #7 |
Full Fledged Farker
Join Date: 11-30-09
Location: Raymond, Wisconsin
Name/Nickname : Jim
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..to an internal temp of 140ºF in the smoker no higher than 150ºF...
plenty of apple & hickory 5 lbs have good as short as 7 hours... and as long as 13 hours.... |
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12-05-2013, 04:13 AM | #8 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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The best result I've had was from 2 x 12 hour smoking sessions, spaced 12 hours apart. Basically just let it go through the night, refrigerate until night time and then start it up again, then rest for a couple of days (uncovered)
I used 2:1 hickory to oak dust
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Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
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12-05-2013, 08:16 AM | #9 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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I smoke mine at 200 to 225 degrees and to an internal temp of 140. It takes about three hours. Meat will only collect so much smoke and the bulk of it is at the beginning of the cook and during the first two to three hours. I smoked my bacon with pecan and it turned out amazing but I think that oak and hickory will be really good too, I would imagine that the oak would mellow out the hickory a little. Have fun!!!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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12-05-2013, 09:20 AM | #10 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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Not with cold smoking it won't, as you're not cooking the meat
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Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
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12-05-2013, 09:25 AM | #11 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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I go 8 hours at 85 degrees. Blend of maple, cherry, and hickory pellets in an A-Maze-N tray.
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12-05-2013, 09:27 AM | #12 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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12-05-2013, 09:32 AM | #13 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Oops,... you are correct! For some reason my brain didn't process the "cold" part in the original post! LOL!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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12-05-2013, 09:43 AM | #14 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
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Thanks for all the input and advice everyone! Seems like its mostly about personal preference. I think I will do a 5hr smoke than do a test fry and go from there intill I find what works for me.
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BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE. |
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12-05-2013, 10:14 AM | #15 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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I'm sure one person on here said they like 50-60 hours of cold smoke on their bacon, I'd be very interested to try it but my bacon already takes 2 weeks to make
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Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
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