Originally posted by Slick8
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Made Bacon - 1st time
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Cold smoke makes much better bacon, but it’s hard to time the right weather to pull it off. You need <40’F for 4-12 hours and really need low humidity...which doesn’t happen often here, and you need to plan it 7-10 days in advance. That’s why most people hit smoke. I’ve done both, prefer cold smoke, but usually have to settle for hot smoke bacon. Both are better than store bought, though.
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Originally posted by dfkoon View PostFear of botulism. Hope I spelled that right. The cure helps but it's not 100%. I've been making sausage for a long time so I felt comfortable with it. If I'm still making bacon as the weather warms, I'll do some hot smoke too.
Going to try some this weekend.
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So this is pics of the last cold smoke. It was in the 40s outside. Inside temperature didn't come close to 80. Used 2 pellet tubes in the firebox, a 20# bag of ice in the horizontal chamber and of course bacon hanging in the vertical box. I did crack the bag of ice and it lasted the 5 hours of smoke I did.
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