Cold smoking bacon with my simple cold smoker

chriscw81 · 10-20-2012, 08:48 AM

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:

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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

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.

chriscw81 · 10-20-2012, 05:57 PM

Quote:

Originally Posted by cowgirl

Chris I like your set up.

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.

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

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

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!

bluetang · 10-20-2012, 06:50 PM

Lookin mighty fine! Great color.

chriscw81 · 10-20-2012, 07:43 PM

Quote:

Originally Posted by Skidder

I was able to keep it under 100 degrees for 7 hours in the WSM this way. Thick cut!

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

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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

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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10-20-2012, 08:48 AM	#1
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	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: Sent from my Galaxy Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

10-20-2012, 09:37 AM	#3
sbramm is one Smokin' Farker Join Date: 02-18-09 Location: western MA	dig the homebrew cold smoker! __________________ The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over.

10-20-2012, 01:47 PM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Chris I like your set up. __________________ 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/

10-20-2012, 05:59 PM	#7
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	Here it is after about 6 or 7 hours of cold smoke. 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. Sent from my Galaxy Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

10-20-2012, 06:50 PM	#11
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Lookin mighty fine! Great color. __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

10-20-2012, 09:34 AM	#2
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Thanks for sharing....

10-20-2012, 06:11 PM	#8
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	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.

10-20-2012, 07:48 PM	#13
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	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 Sent from my Galaxy Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

10-20-2012, 08:52 PM	#14
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	How long did you cold smoke it That looks Great __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD