Cold Smoking on the Shirley

RedKamado · Oct 28, 2020

This week I made home made bacon. I started with a whole costco pork belly then cured and cold smoked the meat. Ive made bacon before using a kamado. This time I used the warming chamber on my Shirley cooker. I hung the pork belly using the sausage hangers. I gotta tell ya this, 7 hours on hickory and cherry, its the best bacon ive ever had!!
If anyone is interested I documented my process here.

Stlsportster · Oct 28, 2020

looks fantastic. what temp did the warmer run, and did you temp the meat at all?

On Edit: read first, then post questions:

For this recipe however, the meat was smoked at 175° for 4 hours, then an additional 3 hours at 225° until inter temperature of the meat was 160°.

So technically, this was not cold smoked, it was warm smoked...which I prefer. Cold smoking would mean your pit and the belly never get over about 90.

RedKamado · Oct 28, 2020

Stlsportster said:
looks fantastic. what temp did the warmer run, and did you temp the meat at all?

On Edit: read first, then post questions:

For this recipe however, the meat was smoked at 175° for 4 hours, then an additional 3 hours at 225° until inter temperature of the meat was 160°.

So technically, this was not cold smoked, it was warm smoked...which I prefer. Cold smoking would mean your pit and the belly never get over about 90.

Thanks for the distinction on cold smoking. I was thinking anything under 200 was cold. Warm is more accurate :grin:

Aggie12 · Oct 28, 2020

Been wanting to smoking my own bacon for awhile. Holy moly that looks good!

thirdeye · Oct 28, 2020

Stlsportster said:
looks fantastic. what temp did the warmer run, and did you temp the meat at all?

On Edit: read first, then post questions:

For this recipe however, the meat was smoked at 175° for 4 hours, then an additional 3 hours at 225° until inter temperature of the meat was 160°.

So technically, this was not cold smoked, it was warm smoked...which I prefer. Cold smoking would mean your pit and the belly never get over about 90.

And now that we're coming into Autumn, cold smoking and double cold smoking is possible. I just can't find any pork bellies... haven't seen them for 3 or 4 months. :evil:

Shiz-Nit · Oct 29, 2020

I bet that's going to be good

Big George's BBQ · Oct 29, 2020

That looks Great

Cold Smoking on the Shirley

RedKamado

Knows what a fatty is.

Attachments

Stlsportster

Babbling Farker

RedKamado

Knows what a fatty is.

Aggie12

Knows what a fatty is.

thirdeye

somebody shut me the fark up.

Shiz-Nit

Babbling Farker

Big George's BBQ

somebody shut me the fark up.

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