HumboldtSmokeBBQ
is one Smokin' Farker
dang. Sorry buddy.
Making Bacon
- Thread starter brdbbq
- Start date
dang. Sorry buddy.
IamMadMan
somebody shut me the fark up.
Cold smoke from the A-Maze-N Pellet Smoker is going to be white smoke because there is no fire, there is no heat, so there is no condensation on the meat. Keep your vents wide open and let the smoke pass over the meat to impart a smoke flavor.
brdbbq
Quintessential Chatty Farker
brdbbq
Quintessential Chatty Farker
Cheese first then bacon first time for both
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Would be great if you didn't stand on the wall while taking your pictures.
North is up river, we like sending y'all our treats!
North is up river, we like sending y'all our treats!
brdbbq
Quintessential Chatty Farker
JDM46
is one Smokin' Farker
:laugh:
scp
is Blowin Smoke!
Cheese needs to held for a few weeks after cold smoking to let it mellow a bit...will be a bit bitter right after...I am no expert...just what I experienced. I vac seal...put in fridge and wait.
brdbbq
Quintessential Chatty Farker
Taste test on cheddar after 24 hrs.It will make ur pecker hard. Vac pack to rest
brdbbq
Quintessential Chatty Farker
brdbbq
Quintessential Chatty Farker
3 hours for cheese
brdbbq
Quintessential Chatty Farker
brdbbq
Quintessential Chatty Farker
chilidog
Full Fledged Farker
I use the amazin smoker tube to smoke cheese. I smoke for 6 to 8 hours with the Perfect mix pellets. It seems to do better if the grill is a little warmer than outside. If I do it at night when it is colder(35-40 degrees) it seems to be more bitter. I think you need little more heat in the smoker so the smoke rises and moves on out of the smoker. If I do it during the day just the extra heat from the sun shining on the black surface of the grill makes the difference. If I do it at night again I will probably try the snake method with a single line of charcoal. It doesn’t take much heat, just enough To make it warmer in the smoker than outside.
chilidog
Full Fledged Farker
So I bought two pork bellies skin on. I did a good job of mangeling them, is there an easy way to get the skin off?
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I've found you need a large volume smoker or need spacers under the lid for maximum airflow when using a pellet smoke generator on delicate things like cheese or butter. I have one of the A-Maze-N sawdust tray style generators, and I think it's the best tool I've found for cheese, and for over 40 years I've tried a lot of different equipment. The smoke is so gentle I can go 6 or so hours, sampling along the way to dial in the smokiness. I do mellow my cheese for a couple of days before packaging and gifting it... but it's totally edible and not bitter at all.
IamMadMan
somebody shut me the fark up.
If you are not good with a filet knife, cure and smoke the bellies with the skin on. When the IT reaches about 120 -125, just lightly peel the skin off. The saturated fats that bond the skin, will start to render which allows you to easily remove the skin.
chilidog
Full Fledged Farker
I bought a small pork bellie to try my hand at bacon. Weighed 1040 grams. Using the multipler .0025 I come up with 2.4375 grams of pink cure #1. It is such a small number I convert it to grains so I can use a reloading powder scale. (Grams x 15.432 = grains) use 37.61 grains of cure along with 2.5 percent salt and 1 percent brown sugar. After 4 days there is very little liquid in the bag with the bellie. Did I do it correctly? Should there be more liquid?
The bellie is pretty thin, maybe an inch and a half at the thickest.
The bellie is pretty thin, maybe an inch and a half at the thickest.
IamMadMan
somebody shut me the fark up.
Check your calculator.... You said "1040 X .0025 = 2.4375" - That would be the amount of cure if your belly weighed 975 grams.
1000 X .0025 actually equals 2.5
1040 X .0025 = 2.6
You should have used 2.6 grams of cure #1, however I don't think using 2/10 of a gram less is going to hurt anything as you can round up or down as most kitchen scales only register in 10th's of a gram and may have a tolerance value for a margin of error.
Liquid is not always present.
At an inch and a half thickness cure should be done in 4-5 days depending upon temperature. It will not hurt to leave for a week as it cannot "over cure" the meat.
If the skin is still attached, the curing time will be 7-10 day depending upon temperature. Again it won't hurt to go a few extra days with a dry cure application. Apply to meat side only, and Yes, you still turn the package daily.
