Minimum temperature for cold smoking bacon?

Discussion in 'Bacon' started by dcpac, Nov 5, 2011.

  1. I apologize if this has been covered before, but is there a minimum temperature for cold smoking bacon?
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I'd have to say...... above freezin,

     Everyone has there opinion, but between 50° and 90°f will do it.
     
    Last edited: Nov 5, 2011
  3. Thanks, I have finally got things together and have the ability to smoke from about 40 degrees which is the temp out side on up to temps way to hot for cold smoking.
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    don't forget to share a few pic's with us .
     
  5. Will do I have 4 slabs of home raised bacon in the smoker now.
     
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    +1 with DanMcG
     
  7. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Oh, and welcome to the forum

    When you get a minute tell us a bit about yourself.  Lots of nice people on the forum
     
  8. Quote:
    Done, I put it in the new member section
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    As low as you can and still make smoke. For me it's about 75° the way that I do it. Like Dan said anything above freezing will do.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member


    + another one.

    Bear
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Down here in Florida the hard part is keeping the temp down, especially in the summer. If I have my smoker in the sun in August it will read 100-110 inside temp just sitting there. 
     
  13. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Technically, "Cold Smoking" is smoking at temps under 100°

    For cheese, this is very important, because some cheese starts to get soft and melt.

    For bacon, I try to keep the temps at 100° or under, but no harm done if you go a little over.

    My best bacon was smoked at 12 hours with Apple @ 70°-80°

    The cooler the temps, the denser the smoke.

    Todd
     
  14. I ended up smoking it for 12 hours at about 80 degrees. I could have gone down to around 35, which was the outside temp. The reason I was concerned about the temp being to cool is that in the past my system seems to generate a lot of condensation and the bacon has a wet feeling even though I dried it thoroughly to let the pellicle form. Is the kind of wet /moist feeling normal after clod smoking bacon? Attached are pictures of 3 out of the 12 I smoked last night.[​IMG]
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great from here!!!!   Real Nice Color!!!

    That moist feeling is why I like a little heat with my Bacon---Not much---Just a little.

    Bear
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks awesome!

    How about slicing one for us!
     
  17. shellbellc

    shellbellc Master of the Pit OTBS Member

    I did a number of bacon throughout last winter and there were times that we had bacon hanging at below freezing temps. Using the ama-z-n smoker box, there was just enough heat from that to keep the bacon from freezing overnight...I believe this prolongs the smoke process though as it took 48+hours to get a good color change, but that was how I judged when it was done, the color change...

    Great looking bacon!!
     
  18. When I smok my bacon, I keep my smoker cabinett temp between 90 and 120 degrees
     
  19. teeznuts

    teeznuts Master of the Pit

    How many lbs did 12 slabs leave you?
     
  20. Well, we are all outa money this Christmas so we each are making something to give to each other.  My sister is the bread maker, me pasta and meat, mom ain't talkin'.  LOL  Anyway, I have what i need to make BBB, High Mountain Seasoning is coming in the mail. 

    Question 1:  from what I have been reading: what is pellicle?  I tend to love my famly most of the time and don't want to keill em!

    Question 2: I will be using an MES in about 40 degree weather. Plan on setting it at 70 degrees.  Is there a general time frame for smoking. Do you do it by pounds of meat?  Color?? smell (I hope not)??  Is it the longer you smoke the smokier?  What is an average time for min to mod smoked meat.  Will be using a AMNz

    Question 3: What types of pellets do you guys use for bacon?  Maple, pecan, apple,  etc

    Thanks for any feedback.
     

Share This Page