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Unread 10-20-2012, 09:48 AM   #1
chriscw81
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Default 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.

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Unread 10-20-2012, 10:34 AM   #2
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Thanks for sharing....
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Unread 10-20-2012, 10:37 AM   #3
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dig the homebrew cold smoker!
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Unread 10-20-2012, 11:03 AM   #4
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dig the homebrew cold smoker!
Thanks. I got the idea after seeing the a-maze-n pellet smoker.

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Unread 10-20-2012, 02:47 PM   #5
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Chris I like your set up.
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Unread 10-20-2012, 06:57 PM   #6
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Quote:
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Chris I like your set up.
Thanks cowgirl, I'm trying your recipe next :D

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Unread 10-20-2012, 06:59 PM   #7
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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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Unread 10-20-2012, 07:11 PM   #8
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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.
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Unread 10-20-2012, 07:28 PM   #9
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Quote:
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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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Unread 10-20-2012, 07:38 PM   #10
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Quote:
Originally Posted by chriscw81 View Post
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!
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Unread 10-20-2012, 07:50 PM   #11
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Lookin mighty fine! Great color.
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Unread 10-20-2012, 08:43 PM   #12
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Quote:
Originally Posted by Skidder View Post
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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Unread 10-20-2012, 08:48 PM   #13
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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




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Unread 10-20-2012, 09:52 PM   #14
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How long did you cold smoke it That looks Great
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Unread 10-20-2012, 10:38 PM   #15
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Quote:
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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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