BRADLEY SMOKER | "Taste the Great Outdoors"
Smoking Techniques => Cold Smoking => Topic started by: BC Smoker on March 09, 2017, 12:07:27 am
Hey folks, I have a quick question. I've hot smoked tons of back and belly bacon, but at Christmas I found a cold smoke adapter under the tree, and so my troubles began. My question, if I were to prepare my back bacon as normal (MTQ, sugar, spices and cure for about 7 days) as per recipe. Would it be acceptable to cold smoke for 3-4 hours on day 1 let it rest in the fridge then re-peat for day 2 then on day 3 smoke with a cabinet tempeture of 200* until internal temperature of about 145*-150*.
There doesn't seem to be too much information on this.... unless I'm looking in all the wrong places. Thanks for everyone's dedication on this forum.
I've triple smoked pork belly, but not back bacon (cured loins). The process that I use would be the same for other cuts of meat, but with pork loin being so lean you may end up with a very dry product. The purpose of the Triple Smoke process is to reduce the moisture in the meat, so you have more concentrated flavor. Although there is air dried pork loin; such as lonzino, and lonza; they are processed in a different manner. Right now pork loin seems to be at a reasonable price; at least in my area. It might be something you would want to experiment with. If you have extra space in your cabinet, while applying the smoke, you may want to think of other things you can cold smoke; such as salt, pepper corns, smoke peppers before moving them to a dehydrator etc.
If your humidity inside your house is around 60%, you may want to store it on your kitchen counter overnight between smokes. For a loin, maybe less smoke will be needed. I no longer take my pork past 142°F, and will generally pull them out of the cabinet at 140°F. The USDA recommends you bring pork up to 145°F, with a three minute rest.
Triple Smoked Bacon (http://forum.bradleysmoker.com/index.php?topic=5630.msg52947#msg52947)
Thanks for all your help and insight Habs (if I may call you that). I didn't really want a pork jerky, Lol. Next time I cure some loins for back bacon, I'll put aside a few pieces and try a 2 day cold smoke and report back. I have smoked salt and pepper, put them in little glass jars then in a Christmas basket among other smoked consumables, 3 types of cheese, 2 types of beef jerky, hot and not, back and belly bacon, some crackers and a bottle of wine. It seemed like a lot of work at the time, but it was all well received.
Most refer to me as Habs. When you do try this please let us know how it turns out. It just may turn out perfectly fine.