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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default Makin' Bacon (Hillbilly Cold Smoker Edition)

    Let me preface this by saying that no actual hillbillies were harmed during this process.

    About a week ago, I Started this Bacon project, but I didn't take pix of the cure process.

    I'll start out on the evening of Day 6 of 7.

    Here is a shot of the pig juice that collects in the bag, this is what you need to re-distribute over the meat when you do your flip. I did mine every 1-1/2 days.
    There isn't a lot of liquid in the bag, but you do want to keep it in there for the duration.


    This is a shot of all 4 sections in their bags, just prior to rinsing.


    I didn't grab any shots of the actual rinse process. Basically, you want to soak the bacon in a clean sink in cold water. I left mine in for 1/2 hour, I rinsed each slab and placed on a sheet pan on top of cooling racks so air could circulate around the slabs. Here they are, rinsed and drying.


    OK, here's the set-up for cold smoking and it does seem to work quite well.
    I took a 4" dryer vent hose and duct taped it to the exhausts of each smoker. The UDS has the fire and the CG has the bacon inside. Running the UDS at 300 and the CG is holding around 70 I plan on keeping it there for about 8 hours.


    Here is the meat just after I put it in.


    I'm planning on wrapping the slabs when they are done. Tomorrow morning after the bacon and the smoke spend the night together, I'll trim the slabs to fit my slicer, then begin the slicing process.
    I'll update as I go along.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    That bacon looks straight up great Brian. I gotta get off the ol duff and find me some bellies - just how many hillbillies does it take to make a good mess of bacon?
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Quote Originally Posted by PigCicles View Post
    just how many hillbillies does it take to make a good mess of bacon?
    Only 1 so far...
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Lookin' good !! I really want to see the finished product. Bet it's gonna be very tasty.
    Jim

  5. #5
    SmokyOkie Guest

    Default

    What's that white stuff on the ground?

    Bacon looks good so far Brian. Can you explain to us why it is safe to run it at room temp for 8 hours? I'm sure some will want to know.

    What kinda smoke are you using?

  6. #6
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Looks good so far. We're patiently waiting for the finished pics.
    Keith

  7. #7
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looking good!!! Keep those pics coming.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  8. #8
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Looks great, Brian. Get your sorry buttt outta bed and get to that bacon! I'm hungry!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  9. #9
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    I could really go for a few slices of that this morning.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  10. #10
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Quote Originally Posted by SmokyOkie View Post
    What's that white stuff on the ground?

    Bacon looks good so far Brian. Can you explain to us why it is safe to run it at room temp for 8 hours? I'm sure some will want to know.

    What kinda smoke are you using?
    From what I understand, the nitrates in the meat do not create an environment that bugs will survive in.
    I smoked it with apple.
    I got it all sliced up and into the freezer, my son had the camera, so no finished/sliced pix. I'll post some more when I cook another batch. Needless to say, we had breakfast for dinner tonight.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

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