Mmmmmm Bacon

[Phoney]

I had partial success at my first attempt yesterday...

Even though I was careful to not let the temperature go above 210F (most of the time it was under 200F), some parts ie: the first 5 - 10mm of the side which was facing down towards the heat 'cooked' the meat and essentially became roast pork. This makes it rather difficult to slice.

I had it on for approx 3 hours, skin side facing up.

Next time I will try skin side down and only 2 hours...

Out of the smoker:



After the skin cut-off



Attempting to slice...



But still, the important part is that it tastes great so it's not going waste.

 

[kieran]

I cold smoke mine in a Weber kettle with an improvised cold smoke kit.

1. Milo tin, - drill a few small holes in the top, and a fat one in the side big enough to fit:
2. A $7 soldering iron from bunnings. These are about 30W. [[[note, before first use, I wash the hell out of the soldering iron with warm soapy water first, then "burn it in" by leaving it on in an open space for 2-3 hours --> these things come from china and who knows what is on the surface straight out of the packet]]]
3. Wood chips or whatever.

Belly goes into the weber on a rack, chips go into the milo tin, lid goes on top... soldering iron gets shoved into the side.. the soldering iron gets turned on.
Lid closed, all vents closed. Come back in 3-5 hours. The meat never goes above 30C on a winter's day. No chance of bugs going nuts in that short time.

Cold smoking is better because you get a wicked penetration of smoke throughout the flesh, which you don't get quite so much of when hot smoking.
http://www.wedlinydomowe.com/meat-smoking/cold-smoking

I then warm bake it at 65C for 2.5 hours (for about 1.5kg), to seal it all up.

I'm yet to let mine sit O/N in the fridge to form a pellicle though, and I will next time. I just rinse the hell out of mine, let it soak in water for 30 mins to pull a lot of the salt out.. then pat it down like crazy until it's dry to the touch. But I'll try that next time, for sure.

 

[manticle]

Mine was delicious but a wee bit salty.

Will be having another crack using the same ingredients but some better quality salt and maybe a bit less (or more of a rinse).

Might try wet curing after that.

 

[dug]

I'm going to smoke mine tomorrow. Made a venturi smoker, and I'm filling that with some cherry wood. Made the wood into chips with the old mans electric planner

 

[Acasta]

Someone say bacon?
http://youtu.be/wZDv9pgHp8Q

 

[Ducatiboy stu]

Was thinking

How would using sea water as the brine before smoking.......

 

[Fents]

I cold smoke mine in a Weber kettle with an improvised cold smoke kit.

1. Milo tin, - drill a few small holes in the top, and a fat one in the side big enough to fit:
2. A $7 soldering iron from bunnings. These are about 30W. [[[note, before first use, I wash the hell out of the soldering iron with warm soapy water first, then "burn it in" by leaving it on in an open space for 2-3 hours --> these things come from china and who knows what is on the surface straight out of the packet]]]
3. Wood chips or whatever.

Belly goes into the weber on a rack, chips go into the milo tin, lid goes on top... soldering iron gets shoved into the side.. the soldering iron gets turned on.
Lid closed, all vents closed. Come back in 3-5 hours. The meat never goes above 30C on a winter's day. No chance of bugs going nuts in that short time.

Cold smoking is better because you get a wicked penetration of smoke throughout the flesh, which you don't get quite so much of when hot smoking.
http://www.wedlinydomowe.com/meat-smoking/cold-smoking

I then warm bake it at 65C for 2.5 hours (for about 1.5kg), to seal it all up.

I'm yet to let mine sit O/N in the fridge to form a pellicle though, and I will next time. I just rinse the hell out of mine, let it soak in water for 30 mins to pull a lot of the salt out.. then pat it down like crazy until it's dry to the touch. But I'll try that next time, for sure.

Can you also hot smoke in a webber?

 

[Supra-Jim]

Shouldn't be an issue, it's would just be a bit of practice to get the temps right and nice and consistant.

Cheers SJ

(edit: I think, I've only just started playing with the webber!)

 

[kieran]

Can you also hot smoke in a webber?

I reckon you could quite easily. I'd probably do the same thing, and bung in some other heat source (some sort of pie oven element or something), and use my template controller to regulate the power to that to keep the internal kettle temp at 65C.

I don't reckon hot smoking is as good though.. The smokiness isn't as strong.. But each to their own.

You could, of course, simply light a couple of bricks, and throw an alfoil bag of chips on the bricks (with a couple of holes it it).., and see how you go. Just make sure its 65C minimum for a couple of hours. You don't want it too hot either or it will cook and/or lose moisture.

Closely monitor those temps though. Botulism can kill people.I find it easy to get my oven to 65C that's why I do it that way.

 

[Sully]

I have a Weber branded remote digital thermometer and its the best gadget I have bought for cooking meat. You know exactly what the internal temp of the meat is so no under/over cooking, also don't have to open the cooker and loose heat. Costs about $70 but well worth the investment. I would however look at a different unit that you can set your own temp as the Weber units are all preset for the type of meat you are cooking. No big deal but more convenient for doing hams and bacon etc.

Another trick to try is to set your cooker to the internal temp of the meat you need to achieve. It may take longer to cook but it will never go over the temp. It doesn't matter how long it takes to get to temp as long as it gets there (A tip from Huey's Cooking Show)

Cheers

Sully

 

[kieran]

Mine was delicious but a wee bit salty.

Will be having another crack using the same ingredients but some better quality salt and maybe a bit less (or more of a rinse).

Might try wet curing after that.

I had the same issue with my first go Manticle... I just rinsed it under a tap, as that is what my instructions had.

So the second time round I just gave it a solid rinse, and then let it have a swim in some water for 30mins (I used starsan on one of my big pots first, to avoid any nasties), then after 30 mins, I refreshed the water and gave it another 10 mins final soak, then patted it dry with paper towel..
This time it is BEAUTIFUL!!

 

[Mercs Own]

I had partial success at my first attempt yesterday...

Even though I was careful to not let the temperature go above 210F (most of the time it was under 200F), some parts ie: the first 5 - 10mm of the side which was facing down towards the heat 'cooked' the meat and essentially became roast pork. This makes it rather difficult to slice.

I had it on for approx 3 hours, skin side facing up.

Next time I will try skin side down and only 2 hours...

How close to the heat source was the meat??? I smoke my pork in my weber with some heat beads and smoke box on one side and the meat as far away as possible on the other side. Keeping the temp at 100c or 210f it shouldnt roast or cook the meat unless it is over the heat source.

 

[Phoney]

How close to the heat source was the meat??? I smoke my pork in my weber with some heat beads and smoke box on one side and the meat as far away as possible on the other side. Keeping the temp at 100c or 210f it shouldnt roast or cook the meat unless it is over the heat source.

24 inches = ie: I made it in my UDS

I think next time I will also put it on a few layers of foil to deflect the heat, and put it on the upper tray: ie: at about 28"

 

[Supra-Jim]

Other than consuming it all straight away, what are people doing to keep/store their bacon once you've made it?

I have looked at few $99 ebay special vacuum packers, but even the best of them only pull to -85kPa, well short of what butchers etc pack at. Just curious how you keep it once it's made.

Cheers SJ

PS: How many heat beads do you use Merc to keep the temp around 100C? Thanks

 

[Phoney]

I've only got a ~$40 Maxkon vacuum sealer, seems to do the job just fine. Just make sure you eat it within 3 months..

 

[manticle]

Other than consuming it all straight away, what are people doing to keep/store their bacon once you've made it?

I have looked at few $99 ebay special vacuum packers, but even the best of them only pull to -85kPa, well short of what butchers etc pack at. Just curious how you keep it once it's made.

Cheers SJ

PS: How many heat beads do you use Merc to keep the temp around 100C? Thanks

What do you mean other than consuming it straight away? There is no such thing.

Bacon doesn't last long in my house.

However cured and smoked meats should last very well. If you really can't eat it in time either make less or freeze. I have successfully frozen packet bacon before - each slice is interleaved with greaseproof paper then wrapped in glad wrap. I can't think why homemade wouldn't work just as well.

 

[Supra-Jim]

Yeah thanks guys. Manticle, I know I easily make whole lot of bacon disappear very quickly (double bacon sandwiches with bacon instead of bread anyone?? ) much in the same way i could make keg of AIPA disappear very quicky. It can be done, but it shouldn't.

And yeah, just earlier I had the 'brilliant" idea of freezing slices (was a bit slow this morning).

I was also looking at these this morning and thinking this might be a good way to get a nice long low temp smoke on the bacon (and other things). My thoughts were it would sit nicely inside a weber?


Cheers SJ

 

[Mercs Own]

Other than consuming it all straight away, what are people doing to keep/store their bacon once you've made it?

I have looked at few $99 ebay special vacuum packers, but even the best of them only pull to -85kPa, well short of what butchers etc pack at. Just curious how you keep it once it's made.

Cheers SJ

PS: How many heat beads do you use Merc to keep the temp around 100C? Thanks

I slice and then freeze mine in sandwich bags. I also leave some larger 'chops' for when I make Boston baked beans or other stews. My sunbeam vacuum pack does an excellent job on bacon, salami's and anything else I seal with it.

Regarding the number of heat beads - as many or as few as it takes :icon_cheers: I light up maybe 12 and then once they are going I put the lid down on the weber with my thermometer inside and after 10 minutes check the temp and take away a bricket or two until the temp is stable around the 100 mark. I keep the ones I take away going and add a couple of new ones so that if the temp drops in the weber I can add a new one to bring it back up.

 

[Mercs Own]

Yeah thanks guys. Manticle, I know I easily make whole lot of bacon disappear very quickly (double bacon sandwiches with bacon instead of bread anyone?? ) much in the same way i could make keg of AIPA disappear very quicky. It can be done, but it shouldn't.

And yeah, just earlier I had the 'brilliant" idea of freezing slices (was a bit slow this morning).

I was also looking at these this morning and thinking this might be a good way to get a nice long low temp smoke on the bacon (and other things). My thoughts were it would sit nicely inside a weber?


Cheers SJ

I was in New Zealand last week and having a beer with Paul Croucher of Croucher beer company (will appear in the NZ episode of Mercurio's Menu) He has just opened a bar in Rotorua called 'Brew' so if you are in town make sure you get there 8 - 10 taps of his and other NZ micros and good beer focused food also. He took me out the back and showed me his smoker (no its not a euphemism!) and told me about these Maze cold smoker things. So they according to him work brilliantly for cold smoking, no fuss easy as and good smoke flavour over a long burn! Thanks for putting hte link up as I will definately be buying some.

 

[Supra-Jim]

Cheers for the reply Merc. I think I'll be trying to get my hands on one of the A-MAZE-N cold smokers too. Pity though as I think they are out of stock at the moment.

Cheers SJ

Edit: It seems they should be back in stock later this week. Have ordered one and will give it a test run.