Cold smoking bacon in the uds

Discussion in 'Bacon' started by akdutchguy, Apr 1, 2016.

  1. akdutchguy

    akdutchguy Meat Mopper

    So my last batch of bacon was not that good. It turned out ok. It got way over smoked for my taste. And way too salty. I used pops wet brine on the bellies. I ended up soaking the bellies after cold smoking for 4 days. I changed the water a bunch. It became edible. Just took a lot longer. I used the tube smoker for the cold smoke in my uds. I had all the inlets open up. It was about 35 degrees that night. The temp got up to 53 in the smoker. Has anybody used a uds for cold smoking? I was wondering if there was not enough heat to get a good draft going. I would like to skip the soak and just do the age after the cold smoke. I cut the salt back to 1/2 cup per gallon. Hope that helps the salt level. If anybody has any recommendations for cold smoking in the uds I could use some help
  2. I don't have any bacon smoking experience so can't give advice but great to see a fellow Alaskan here, even from my neck of the woods.

    Born and raised in Ak. Left Big Lake bout 3 years ago to come down here to America to take care of my grand baby.  Miss the fishin !

    Cheers my friend [​IMG] and good luck with the bacon situation !   [​IMG]
  3. akdutchguy

    akdutchguy Meat Mopper

    Hard to beat fresh smoked salmon. Will keep you guys posted on the bacon. Got a suckling pig in the uds this morning for dinner tomorrow.
  4. derag2

    derag2 Fire Starter

    what did you use for salt the first time? 1 cup? And did you use table salt? I'm gonna try pops brine when I get my smoke house built, but I'm not a big salt guy...
  5. akdutchguy

    akdutchguy Meat Mopper

    I used 3/4 cup per gal kosher salt

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