Belly Bacon start 1/28/16

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25* F this morning the belly is ready,rinsed,soaked, and dried over night.Now I will try to warm the shed with my heat gun,wish me luck.

Richie
 
I'm In  
pepsi.gif
 
I've been checking every 30 min. TBS rooling nicely. I turn the MES on to heat for 5 min. shut down when it gets to 70* 

Should be ready to come in around 4 P.M.

Richie
 
Finally it is in, 7hrs TBS smells really good in the down stairs fridge,not much color on this one. Used Apple,Hickory and Cob,going to wait a few days then slice.

Richie

Finally got a Bacon Hook


 
 
I agree not much color after 7 hours. Maybe you should have let it go a little longer.

Al
I'll see how it smells in the morning maybe hit it again,smells pretty good.

Richie
 
 
I'll see how it smells in the morning maybe hit it again,smells pretty good.

Richie
Hi Richie,

Since you cold smoked it, you might need more smoking time.

The Step by Step you used was one of my first ones, before I found out that it works better to smoke with smoker temps between 100° and 130°.

When you cold smoke you have to go for a lot more hours to get the same results.

This would have been a better one to follow:

Bacon (Extra Smoky)

Bear
 
Nobody was talking about "Hot Smoking".

I was talking about Warm smoking (100° to 130°).

Big Difference. You don't get a "Hardened Surface" at 100° to 130° smoker temp. Ask anyone who uses my method.

And I was helping a member who was using my method.

I repeat---It takes a lot longer to get the same color & flavor with cold smoking, than you get with WARM Smoking.

Bear
 
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Yep, cold smoking, I would smoke it 8 hours a day, for at least 3 days. That's why I use Bearcarver's warm smoking method. You can do it in one day.
 
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When you cold smoke, the smoke penetrates the meat better than hot smoking......

.. ..
 
Nobody was talking about "Hot Smoking".

I was talking about Warm smoking (100° to 130°).

Big Difference. You don't get a "Hardened Surface" at 100° to 130° smoker temp. Ask anyone who uses my method.

And I was helping a member who was using my method.

I repeat---It takes a lot longer to get the same color & flavor with cold smoking, than you get with WARM Smoking.

Bear
Guys no need to argue I am going to see what it looks like in the A.M. I was thinking more time in the smoker Thanks for the help will post up what I do

Richie
 
 
Nobody was talking about "Hot Smoking".

I was talking about Warm smoking (100° to 130°).

Big Difference. You don't get a "Hardened Surface" at 100° to 130° smoker temp. Ask anyone who uses my method.

And I was helping a member who was using my method.

I repeat---It takes a lot longer to get the same color & flavor with cold smoking, than you get with WARM Smoking.

Bear
My point was the color of smoke on the meat, which I pointed out, when you cold smoke....  The smoke penetrates better and will not be as noticeable on the surface.... it will have penetrated into the meat and not stuck on the surface...

By the looks of Marianski's definitions, you are Hot Smoking....

Marianski:
[h1]Cold Smoking[/h1]
Cold smoking at 52-71° F (12-22° C), from 1-14 days
[h2]Warm Smoking[/h2]
Continuous smoking at 73-104° F (23-40° C), from 4-48 hours depending on the diameter of the meat, humidity 80%, and medium smoke.
[h1]Hot Smoking[/h1]
Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours
 
 
I say the best idea is to try 'em both for yourself and see what you think Richie
Kevin I just checked the Bacon as soon as I opened the fridge.I knew it would not be getting smoked again,beautiful aroma,color improved a little.Also it is 17* F this morning.

Thanks guys for all the input I appreciate it.

Richie
 
See when I double smoke sausages and such, its because I smoke it, then cook it in the roaster which washes off a little bit of that great smoke. So I decided to try a second smoke to re-coop what I deemed lost and it worked too good.

Again, you did a great job!
 
 
Guys no need to argue I am going to see what it looks like in the A.M. I was thinking more time in the smoker Thanks for the help will post up what I do

Richie
Thanks Richie,

No argument here, but since my smoking method has come into question, I should remove the confusion on my opinions & smoking methods of smoking Bacon:

#1   On Belly Bacon I generally use "Warm Smoke", between 100° and 130° for between 8 and 10 hours, or until my AMNPS runs out of Pellets.

#2   When I used to "Cold Smoke", below 100° it would take at least twice that long to get the same color & flavor as Warm Smoking, because Warm, Dry Bacon takes smoke better than Cold & Clammy Bacon does.

#3   I never "Hot Smoke" my Bellies, from 140° to 220° or higher, but I do that to my BBB & CB, because I take their IT to at least 145°, which obviously takes more heat.

#4   If you want to "Hot Smoke" your Belly Bacon, I would recommend warm smoking it for several hours to get good color & smoke on it before finishing it to 145° IT by jacking the heat up to a "Hot Smoke". This is what I do with my BBB and CB.

Hijack Over----Now Bring on the Pics of your Bacon, Richie!!!

Bear
 
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