cold smoking - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-23-2006, 09:53 PM   #1
Guest
 
Posts: n/a
cold smoking

I'm toying with the idea of cold smoking for home-made bacon and cheeses and such.....OK....Alton Brown gave me the idea a few minutes ago . Since I have a vertical smoker with inlets on the side, I'm thinking it would be as simple as creating a separate smoke box and joining them with some duct and a small fan. I could use wood chips in a pan over an electric heat element for smoke, then use a small fan to pull the smoke thru several feet of dryer duct to cool it, then into the bottom of my smoker. Has anyone tried anything like this here? What would be the best woods for bacon, fish or cheese?
  Reply With Quote
Old 08-23-2006, 10:34 PM   #2
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
I saw the same AB show tonight. I've made a lot of warm smoked bacon on my WSM. Don't have a clue about the cold smoked stuff. As to your question on wood, I think there's only one wood for bacon and that's hickory.

Griff
__________________

__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 08-23-2006, 11:20 PM   #3
Guest
 
Posts: n/a
I found this while looking around about cold smoking....

http://www.virtualweberbullet.com/coldsmoker.html

I don't have a WSM but the idea is good. And yes.....only one worthy wood for the pork stuff.
  Reply With Quote
Old 08-24-2006, 05:53 AM   #4
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Sugar Maple might work as well.
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 08-24-2006, 07:46 AM   #5
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Quote:
Originally Posted by Griff
I saw the same AB show tonight. I've made a lot of warm smoked bacon on my WSM. Don't have a clue about the cold smoked stuff. As to your question on wood, I think there's only one wood for bacon and that's hickory.

Griff
So, share with us the bacon on the WSM process...
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 08-24-2006, 08:35 PM   #6
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Az,

I've done a little cold smoker in a home box type smoker. A while back someone asked about pepperoni sticks.

Here is the second page of that thread. A few post down I did a post.

http://www.getphpbb.com/phpbb/viewtopic ... orum=bbq4u

I did some bacon in my sausage maker smoker a year or so ago. It came out just ok. I left it in the bottom of the refrigerator for months. I decided I should throw it out. When I did it smelled fine but I still threw it out. I ask a fellow teacher whose Dad I bought the meat from about how long bacon last and she said if it didn't smell it was fine. They would make it in the Fall and wouldn't throw it out until maybe May if they still had some left.

Good Luck.
cleglue is offline   Reply With Quote
Old 08-24-2006, 08:49 PM   #7
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Quote:
Originally Posted by john pen

So, share with us the bacon on the WSM process...
Buckboard Bacon

I started with 8-9 pounds of meat which I cured in liquid in a plastic container in the frig for 14 days. The cure was:
0.5 package of Morton's Tender Qiuck (one half package equals one lb.)
1.5 cups of maple syrup
.5 cup of molasses
.5 gal of apple cider
.25 cup of coarse ground black pepper
I didn't have to add any water to cover the meat. I turned the meat every 3 or 4 days.

At the end of 14 days, I rinsed the meat multiple times in cold water and soaked it in cold water for 24 hours changing the water frequently. Then I patted the meat dry and rubbed to taste with more coarse black pepper. I let it set at room temperature until it got that glazed look (pellicle), about 1.5 hours. I smoked it at a dome temperature of 200 until the meat reached an internal temp of 140. This took about 5 hours with my weather conditions -- ~25 degrees and snowing. I started with 3/4 of a chimney of lit coals and never added any more. I used 5 fist sized chunks of hickory, 2 right off the bat and 3 later on. Then it was slice, fry, and vacuum pack the rest. I use boneless butt for buckboard bacon and loin for Canadian style.

Griff
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 08-24-2006, 10:16 PM   #8
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
After putting Griff's buckboard bacon to a taste test, I gotta tell ya, it's really good. That's one of my next projects.

--John
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 08-25-2006, 05:15 AM   #9
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
I've made the buckboard bacon that Griff made and it is goooood!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 08-27-2006, 02:17 PM   #10
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Made a batch of that buckboard bacon about a year ago. Was good. Mine came out tasting a little closer to country ham that to bacon for some reason.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 05:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×