Minimum temperature for cold smoking bacon?

[Bearcarver]

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. After curing, make sure you do a salt-fry-test----Hi Mt can be a little on the salty side.

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! Pellicle is just a dry tacky condition, that the smoke will be able to adhere to. It will not hurt anything--It is your friend.

Question 2: I will be using an MES in about 40 degree weather. Plan on setting it at 70 degrees.  I don't think you can set an MES below 100˚. If you want to cold smoke, just use your AMAZIN. As long as it keeps it from freezing, your good. Is there a general time frame for smoking. Do you do it by pounds of meat?  Color?? I go by color. When you get a nice reddish brown color, you're good to go!!!  smell (I hope not)??  Is it the longer you smoke the smokier?  IMO--Yes. What is an average time for min to mod smoked meat.  Will be using a AMNz  IMO--6 to 10 hours with a little heat (100˚ to 130˚)----And 12 or more hours with less than 100˚.

Question 3: What types of pellets do you guys use for bacon?  Maple, pecan, apple,  etc I prefer Hickory, but the others are fine if you like it less smoky, or smoke it longer.

Thanks for any feedback.

Below is a smoke I did that was almost cold smoked. It got a little over 100˚, but no fat was rendered. 

You can follow most of it, and just substitute Hi Mt for my TQ cure. Just make sure you use the proper amount of their cure, going by their cure instructions.

http://www.smokingmeatforums.com/t/96761/smoked-bacon-step-by-step-with-qview

Hope this helps,

Bear

 

[brae]

Thank you Bear. Your Q views on your bacon have made me soooo hungry.  they look terrific!!!  I will follow your advice.

 

[i is a moose]

Bear is the man!

I can think of more than a few occasions when his experience and insight has been a help to me and others here!

To get all scientifical, a Pellicle is the surface of a meat that has been cured/brined, and dried properly. What this process does is pull proteins, salts, and sugars to the surface of the meat, and creates a perfect "bed" for the smoke to settle into that will allow its particles to pass through the meat via natural biochemical channels.

It's alot of big words, and it's neat stuff to know, but, all we really need to know is that pellicle=deliciousness, no pellicle=disappointment. 

 

[nrich]

Bear,
I cured some Irish bacon for 9 or 10 days, built a smoke generator, loaded it with apple chips ('bout what you would get from a sharp chain saw) and I'm trying to cold smoke when it's 0 to -5 degrees outside... am I wasting my time? I've got a nice ninja smoke coming out the top of my Brinkman Smoke n pit...

Thanks,
NRich

 

[Bearcarver]

Bear,
I cured some Irish bacon for 9 or 10 days, built a smoke generator, loaded it with apple chips ('bout what you would get from a sharp chain saw) and I'm trying to cold smoke when it's 0 to -5 degrees outside... am I wasting my time? I've got a nice ninja smoke coming out the top of my Brinkman Smoke n pit...

Thanks,
NRich

Hi Rich,
As long as you can get a few hours of Smoke on that Bacon, without letting it freeze in the mean time, I would say you're NOT wasting your time. Let us know how you do!!

Bear

 

[nrich]

Thanks Bear! I gave it a few more hours of smoke and then sliced it when it was partially frozen. Came out beautiful! We fried up a bunch of the scraps from slicing and it is delicious... I want to try a real pork belly next time, but you can't beat pork shoulder for $0.69/lb. Got Italian sausage, sopressata and irish bacon out of it.

Thanks again,
Rich

 

[Bearcarver]

Thanks Bear! I gave it a few more hours of smoke and then sliced it when it was partially frozen. Came out beautiful! We fried up a bunch of the scraps from slicing and it is delicious... I want to try a real pork belly next time, but you can't beat pork shoulder for $0.69/lb. Got Italian sausage, sopressata and irish bacon out of it.

Thanks again,
Rich

Sounds good!!
However in the future it would be better if you wait to slice it at least 36 to 48 hours after smoking.

LOL---69 cents for Pork Shoulder---Never under $2 around here!!

Bear

 

[nrich]

Sounds good!!
However in the future it would be better if you wait to slice it at least 36 to 48 hours after smoking.

LOL---69 cents for Pork Shoulder---Never under $2 around here!!

Bear

Will do!
Attached is my smoke generator project from New years Day...
Also, did I understand correctly that people cold smoke in sessions? 4-6hrs, then rest for a few in the fridge, then more smoke... etc.

Thanks,
Rich

 

[Bearcarver]

Will do!
Attached is my smoke generator project from New years Day...
Also, did I understand correctly that people cold smoke in sessions? 4-6hrs, then rest for a few in the fridge, then more smoke... etc.

Thanks,
Rich

I don't personally "Cold Smoke" any more.
I warm smoke my Belly Bacon with Smoker Temps between 100° and 130°.
However many of those who Cold Smoke do it in 2 or 3 daily sessions, resting them at night.

Bear

 

[SmokinAl]

If your cold smoking bacon then the optimum chamber temp is 40 to 90 degrees.
That would be the same for lox. For cheese you would want to stay between 40 and 70 degrees.
Al

 

[nrich]

Thanks Bear & Al!