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17 replies

cold smoking bacon butt

G got2smokeMember
I have just started to cold smoke my hi mtn. Cured bacon heres what I have done so far and my plans.
Cured the 7 lb. Pork butt with hi mtn. Cure 11 � days.
In smokette I put rack holders to top and on bottom rack C.S. cold smoke baffle
On top of that a roasting tin fulled with ice. Then the pork butt on the next rack up with a temp probe next to it.
Put about 2 � oz of hickory in smoker box. Set smoker to 150 deg. And let smoke for 17-18 mins turned off and letting sit for 1 hr. will do this 3-4 times and then put it back in frig. To cool down . then I will slice it up on the slicer and let you all know how it is.
jeff
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G got2smokeMember
well it was a little salty i had i sample after i sliced it up and packaged it i only soked it in water for 1 hr. they said 1-2 hr. i will soke it longer next time. flavor was good smoked it with hick. and you can tell i only did the smoking cycle 4 times. more would have made it real smokey. well good luck all i will let you know when i do a new batch iam going to try jerky next from them i never give up easy. jeff
FM Former Member
got2smoke,

Ihave done several, but I have done the hot smoking method. I would suggest if salty, like my first one was to soak for at least 2 hours. I change the water quite often during the soaking. I actually may soak for a total of 2 1/2 hours depends on size of meat, ans how long it cured for. It is not exactly rocket science, there are several variables that one can do depending on his taste and desired outcome.

peartree51
FM Former Member
If it's too way too salty, you might rescue it by parboiling. Could probably put in a skillet, cover with water, heat to a boil, then remove the bacon, pour out the water, and pan broil as usual. May lose a little smoke flavor, tho.

Good luck with the jerky, usually comes out great in the CS.
FM Former Member
got2smoke,

No I do not put in frige while soaking. I put in sink and just add cold water. granted I live in the sticks, and my well is very deep so the water comes out very cold, but you are only soaking for 2-2 1/2 hours and this should not have any effect on wether it spoils. All it is doing is bringing things to a bit higher temp than it was in frige. While I am soaking the piece of meat I get the smoker ready and pre heat as the directions state.

peartree51
FM Former Member
To help remove more of the cure, I rinse under cold water while rubbing the meat vigorously, then soak 2 hours in a sink of cold water, then rinse and rub vigorously under running water again. Then pat dry twice with paper towels and let sit out and form that weird 'pellicle' for about an hour. Then smoke on 150* for 1 hour, then smoke on 200* until 140*. Oh, and leave it in the fridge with the cure on for only 8 days, turning after the 4th day.
FM Former Member
Hey guys
If you want to get that salty bacon better give it a soak after it's sliced...pulls that salt right outa there. Soaking a whole chunk after smoking won't do it. Also, before smoking slice into one(an inside slice) and fry before smoking to check for saltiness, that way you can give the chunks a soak before it hits the smoker. Also giving it a slice will tell you if it's cured all the way thru. Just some things I've done in the past
Jon
FM Former Member
You rinse and rub it under cold running water, then soak it in a sink full of cold water for 2 hours, then rinse and rub under cold running water again, then pat dry well, then let sit out on the counter for an hour, THEN smoke. You don't soak it in water after smoking! If you want it less salty, don't use more cure than you need, and cure it in the fridge for only 8 days instead of 10, turning over after 4 days. Also, after the meat reaches 140* internal, turn smoker off and leave in for an hour. Then, wrap in foil and refridgerate overnight before slicing.

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