Cold Smoking
- Thread starter Jamie
- Start date
I do it all the time.
Bacon
Sausage
Cheese
Salt
I use TenderQuik instead of Prague Powder most times for curing.
I either cold smoke in my drum or my big reverse flow. I am doing 60 pounds of bacon next week. 10 days cure, 8 hours if smoke. I use an Amaze-N pellet tray and hickory pellets.
Bacon
Sausage
Cheese
Salt
I use TenderQuik instead of Prague Powder most times for curing.
I either cold smoke in my drum or my big reverse flow. I am doing 60 pounds of bacon next week. 10 days cure, 8 hours if smoke. I use an Amaze-N pellet tray and hickory pellets.
I prefer the taste of it in side x side cures, I like the color better and the measurements aren't so stringent.
I use this. Can be used in any grill or smoker.
A-MAZE-N Pellet Smoker https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_cp_apa_qJjGAbETG4DA9
A-MAZE-N Pellet Smoker https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_cp_apa_qJjGAbETG4DA9
Buckmaster
Senior Member
I like it because I smoke 20-100 pounds of bacon at a time. I can load the big smoker up, light the A-MAZE-N and let it roll for 12 hours (I usually only smoke for 8) and it doesn't transfer any heat. My cook chamber stays at ambient temps.
what is your opinion of the quality and cost of the smoke using the pellets?
One thing I've never quite understood about bacon is why some people actually cold smoke, some smoke and cook to 125-130 degrees, still others always cook it to 150+. I'm pretty sure I've ever eaten bacon that was legitimately cold smoked only. I've always taken it to about 128 per Kutas and other backyard bacon smokers instruction. what's the virtue in cold smoking only besides I is less time tending to the smoker?
One thing I've never quite understood about bacon is why some people actually cold smoke, some smoke and cook to 125-130 degrees, still others always cook it to 150+. I'm pretty sure I've ever eaten bacon that was legitimately cold smoked only. I've always taken it to about 128 per Kutas and other backyard bacon smokers instruction. what's the virtue in cold smoking only besides I is less time tending to the smoker?
Some pellets are better than others. The time you smoke it gets plenty of "good" smoke flavor.
I prefer cold smoke because you don't render any of the fat. It really just tastes better.
Many do different times/temps because they don't trust their curing process. They go to 150+ to make sure all the bugs are dead.
I trust the cure and mine never stays in the danger zone of "40-140 for 4 hours" for very long, especially before the cure.
That's why I make it in larger batches. I don't do it in the warmer months. If I do I will hot smoke it just to be on the safe side.