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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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Old 12-06-2019, 12:16 AM   #16
Badjak
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Join Date: 06-23-16
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Cold smoke here, with the proQ smoke generator.
I like birch saw dust.
Let it firm up in the fridge afterwards, wrapped in a tea towel.
Sometimes I smoke multiple times. Smoke for 6-10 hrs at night, in fridge at daytime, smoke at night....
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Old 12-06-2019, 07:20 AM   #17
LordRiffenstein
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Quote:
Originally Posted by Badjak View Post
Cold smoke here, with the proQ smoke generator.
I like birch saw dust.
Let it firm up in the fridge afterwards, wrapped in a tea towel.
Sometimes I smoke multiple times. Smoke for 6-10 hrs at night, in fridge at daytime, smoke at night....
After a cold smoke, when you put it back in the fridge, it's in a ziplock bag?
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Old 12-06-2019, 11:47 AM   #18
celrodtx
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I almost always double smoke; living in Minnesota allows me to do this safely most of the time. I also double smoke my canadian bacon and jerky. Here is my last batch of bacon I finished a couple of weeks ago.
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Old 12-07-2019, 04:40 AM   #19
Badjak
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After a cold smoke, when you put it back in the fridge, it's in a ziplock bag?

Nah, sometimes in a tupperware without lid, sometimes just wrapped in a (clean) tea towel.
I like to dry out the bacon before using.
My fridge is one of those old ones that still needs defrosting.

Not sure if you could do this in the modern ones. They seem a bit more humid to me.
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