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Old 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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Old 10-20-2012, 10:34 AM   #2
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Thanks for sharing....
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Old 10-20-2012, 10:37 AM   #3
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dig the homebrew cold smoker!
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Old 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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Old 10-20-2012, 02:47 PM   #5
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Chris I like your set up.
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Old 10-20-2012, 06:57 PM   #6
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Chris I like your set up.
Thanks cowgirl, I'm trying your recipe next :D

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Old 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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Old 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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Old 10-20-2012, 07:28 PM   #9
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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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Old 10-20-2012, 07:38 PM   #10
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Quote:
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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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Old 10-20-2012, 07:50 PM   #11
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Lookin mighty fine! Great color.
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Old 10-20-2012, 08:43 PM   #12
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Quote:
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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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Old 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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Old 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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Old 10-20-2012, 10:38 PM   #15
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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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