Bacon time

Discussion in 'Bacon' started by atomicsmoke, Jan 3, 2017.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    This is from heritage pig belly (my annual "kill").Wet cured this time (I prefer dry cured). Two weeks in low nitrite (1tbs/gal), low salt, pops cure.

    Dried overnight and under the fan for 4 h.

    Cold smoked about 20h with beech first, then hickory+cherry+oak.


    Going for a rest, will be back in the smoker.


     
    driedstick likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looking good.  How many hours you going?
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Not sure, I need to cram in a loin, bones, backfat, hocks.My smoker is small. Probably 24h more.
     
  4. smokin jay

    smokin jay Smoking Fanatic

    Thats gonna be real good!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It sure looks good so far!

    Al
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! I need to do another belly or two. First though I need it to warm up so I don't have to heat the smoker to cold smoke!
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Done with 2nd round of smoke.
     
    tropics likes this.
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Very nice, CLEAN, smoke on those bellies...   Your cold smoker is working very good....
     
  9. tropics

    tropics Smoking Guru SMF Premier Member

    Can't wait to see some of that slice [​IMG]

    Richie
     
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    I'll take a BLT for lunch please.
     
  11. gnatboy911

    gnatboy911 Meat Mopper

    Atomicsmoke, those look great.  Do you happen to have any pictures of your cold smoker set up?  Can you post a link to a thread perhaps where you've posted them?  I'd really like to see your set up.

    Thank you

    Nate.
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I too am looking forward to seeing some sliced shots!  Those bellies look great!
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    My setup is nothing fancy. A 2 door masterbuilt smoker connected to an aluminum box with a dryer duct. The aluminum box houses the amazen pellet smoker tray (mailbox mod style).

    I will take some pictures , but you won't be impressed.
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    gnatboy911 likes this.
  15. ab canuck

    ab canuck Master of the Pit SMF Premier Member

     Bacon looks great, I have some frozen pork bellies from some of our pigs waiting for me to get home this spring and try to smoke. Lots do do this coming months. 
     
  16. gnatboy911

    gnatboy911 Meat Mopper

    Thanks for the link!  From what I'm reading it looks like the Amazen products are the way to go in order to get solid cold smoking results.  I don't have a problem keeping my temps down low, just not sure about the quality of smoke.  I have a small metal coffee can that I drilled some holes in, I get two or three charcoal briquettes lit, then put smoking chips on top of that.  I have only ever done cold smoked cheese and it turned out great.  I'm researching and very interested in learning to cure and cold smoke meats.  thanks guys!

    Nate.
     
  17. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    You probably know the amazen smoker can go on at least 10h without operator intervention.
     
  18. gnatboy911

    gnatboy911 Meat Mopper

    I had see that. Which would be exponentially easier than me adding some smoking chips to my coffee can every 30 minutes.
     
  19. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I went Thru the "feed the smoke every 30min" stage as well. Order the tray-life saver.
     
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    For my cold smoked salmon over the weekend, it went ~22 hours and I only used one tray of pellets and one 18" tube of pellets.  When the tube quit, I loaded the tray and went to bed.  Still smoking when I got up the next morning.

    Great investment...
     

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