Starting Bacon, Canadian Bacon smoke

[speedy9990]

Just put 15 lbs Pork Loin and 20 lbs of fresh belly in the smoker, Plan on cold smoking for 8 hrs a day for the next 3 days depending on how they are looking with Lumberjack competition blend pellets with the AMNPS smoker.

I brined the Pork loins 15 days and the Belly's 14 days using Pops recipe with some added Phosphates, I have never used phosphates before so this will be interesting, the Pork is definitely holding more moisture than normal and did not want to dry much or form much of a pellicle had them in the fridge drying for 2 days

 

[daveomak]

Run the smoker at 110 ish without smoke.. that will form a pellicle...

 

[speedy9990]

Thanks for the tip Dave, Do you think it is that important to form a pellicle to cut the smoke and try to form a pellicle or since I have already started the smoke continue ?

 

[daveomak]

IMO. smoke and water form acid rain... the combination can give meat and acrid, ashtray flavor.. dry meat produces the best flavor...
Check out my ham that had a pellicle formed....

 

[speedy9990]

Yes I saw that in your thread that sure is a pretty picnic
Thanks

 

[pc farmer]

Since you want to cold smoke, either stop the smoke and do like Dave said, a hour at 100 will work. Or place a fan on the meat till it gets the outside dry, well semi dry.

 

[SmokinAl]

Your gonna have a bacon stash that will last a year!
Al

 

[zwiller]

Never had an issue with pellicle using phosphate. Wonder if they were sopping wet when they went in or the fridge was jammed pack and no air movement. I would say dry to touch by day 1 and color change by day 2. Pops with phosphate sounds like a win to me. I also like the 8X3. Just did 10 (aiming for 12) on some BBB and it needs more. Good luck!

 

[HalfSmoked]

Waiting for the finish on this.

Warren

 

[speedy9990]

Ok so I used a combination of low heat around 100 and a fan while the Pork was still in the smoker and was able to get a nice sticky pellicle formed , I guess there was to much humidity in the fridge.
Now I have started applying smoke again

 

[daveomak]

Cool... you will enjoy the results...

 

[speedy9990]

Finished the cold smoking this weekend, Smoked for 8 hrs Friday, Saturday and Sunday
Plan to let them meld in the frig for a few days then finish up in the oven, Plan to bring the CB to an internal of 145 and the bacon to 125 internal.
I think they came out pretty good I hope they taste as good as they look and it will be good !

 

[pc farmer]

Looking good. Thats gonna be great

 

[smokin peachey]

Finished the cold smoking this weekend, Smoked for 8 hrs Friday, Saturday and Sunday
Plan to let them meld in the frig for a few days then finish up in the oven, Plan to bring the CB to an internal of 145 and the bacon to 125 internal.
I think they came out pretty good I hope they taste as good as they look and it will be good !View attachment 379344

That sure is a good looking refrigerator

 

[speedy9990]

That sure is a good looking refrigerator

Ha just an old frig in the garage...but the contents make it look pretty good at the moment
Thanks

 

[pc farmer]

Ha just an old frig in the garage...but the contents make it look pretty good at the moment
Thanks

My old fridge has metal sides on the inside. 60's am thinking.

 

[speedy9990]

My old fridge has metal sides on the inside. 60's am thinking.

They sure dont make them like that anymore, I just bought a new one replacing one I had had for over 30 years and the new one is built very cheaply compared to the last one, had it for a long time never had a problems with it either

 

[pc farmer]

They sure dont make them like that anymore, I just bought a new one replacing one I had had for over 30 years and the new one is built very cheaply compared to the last one, had it for a long time never had a problems with it either

I am still using mine. Turned it in to a curing chamber. It will still cool under freezing temps

 

[HalfSmoked]

Almost there. Looks great.

Warren

 

[speedy9990]

Finished up all the bacon today, sliced and vac packed, this is the first time I had cold smoked and used Pop's brine recipe and also used some phosphates.
Both turned out with good flavor and a nice moisture content but did not seem to have as strong of flavor as I normally have hot smoking and using a little stronger cure mix than what Pop's calls for I did cut back on the salt some also but over it came out very good I think