Cold Smoked Bacon In South Florida

bluetang · Aug 3, 2011

Been wanting to try this for a while now. I had a belly in the freezer that Donna got me the last time she was in NC. Instead if a dry cure, I injected a wet cure. The belly was then submerged in the remaing brine for a couple of days, then rinsed and chilled for three more days.

Hung the belly in the smoker along with pots of ice, smoked with hickory. The smoker temp ran between 62 and 74-ish. I had to re-ice every three hours. The belly smoked for 18 hours. I put it in around 6:00 PM.

After 18 hours of smoke

Chillin'

Half a slab sliced. I had to put it into the freezer to firm up the bacon in order to slice it.

A BLT in the making. I'm happy:-D. Thanks for looking!

/dev/bbq · Aug 3, 2011

You're making my mouth water! Thanks for the post and great pics.

5-0 BBQ · Aug 3, 2011

Looks great. On a side note I have been to Stuart a bunch of times. My best friend is a PSL cop and I used to live in Broward.

bluetang · Aug 3, 2011

5-0 BBQ said:
Looks great. On a side note I have been to Stuart a bunch of times. My best friend is a PSL cop and I used to live in Broward.

Outstanding! Give us a call when you're in the area, we'll, well...you know:-D.

jalon · Aug 3, 2011

Holy Pork Bellies!!! That's got an awesome color to it before and after cooking! What did you use for a brine

Jalon

chad · Aug 3, 2011

Very nice job. Congratulations!
I have to ask, is the boat in the avatar yours? :-D We time share at Jensen Beach every so often... :mrgreen:

billygbob · Aug 3, 2011

Oooo, Ahhh, And?

Gorgeous slices! :clap2:

But, but, but:

- What was in the injection?

- How was the flavor and texture?

- How does it compare to a dry cure?

- How is the cold smoke versus hot to 150*F? Smokier?

- Would you do it again? Change what?

Can you share? I really, really, really, really wanna do a belly this fall (really) and am looking for all the infos I can find.

Many thanks <billyg>

bluetang · Aug 3, 2011

jalon said:
Holy Pork Bellies!!! That's got an awesome color to it before and after cooking! What did you use for a brine

Jalon

I used a recipe out of Rytek's book. 2 1/2 qts water, 1/6 cup cure#1, 4/6 cup dextrose, 3/8 salt.

bluetang · Aug 3, 2011

chad said:
Very nice job. Congratulations!
I have to ask, is the boat in the avatar yours? :-D We time share at Jensen Beach every so often... :mrgreen:

Please come and see us! The boat is a commercial dive vessel that I had made and ran for many seasons. I (thankfully) sold it...bitter sweet. It now runs out of Scuba Works in Jupiter.

5-0 BBQ · Aug 3, 2011

bluetang said:
Outstanding! Give us a call when you're in the area, we'll, well...you know:-D.

Will do. I am due for a trip.

Garyclaw · Aug 3, 2011

Outstanding Blue!!! That is some fine lookin' bacon!!

Capozzoli · Aug 3, 2011

Very nice.

Have you ever tried slanina? Thats what it is called in Slovakia.Its popular all over Europe.

Take hunk of bacon about an inch and a half thick. Then boil it for about 20 mins. ( I suppose the boiling could be bypassed since you know the bacon is fresh) The boiling will kill any bacteria as well as cook off some grease.

After get it cold then slice it thin. Serve it on wedges of rye bread sliced to accommodate the bacon slices. The open face sandwich should be small about 1"-1-1/2" square. Then top them with things like horse radish (my favorite) Scallions, mustard etc.

I love them on occasion, they are very rich. Surprising to some cause they think it is "raw" bacon.

Worth a try since now you have so much bacon.

In Slovakia these sandwiches are called voyachikovia translates to 'little soldiers'

chad · Aug 3, 2011

bluetang said:
Please come and see us! The boat is a commercial dive vessel that I had made and ran for many seasons. I (thankfully) sold it...bitter sweet. It now runs out of Scuba Works in Jupiter.

Thanks for the invite! We haven't been over that way lately but keep saying we've got to get back for a visit.

Happiest two days in a boat owners life: 1)The day he buys it and 2) The day he sells it!!

Again, great job on the bacon. Rytak Kutas' and Mike Ruhlman's books are "gospel" for curing meats and making sausages. I have 'em both and use them as "wish books" when I'm deciding what project to tackle next!

Wampus · Aug 3, 2011

WOW! Looks great BT!

This is one of my most ultimate goals. I REALLY want to try and make my own bacon soon!!! Thanks for posting!!!!

bluetang · Aug 3, 2011

billygbob said:
Gorgeous slices! :clap2:

But, but, but:

- What was in the injection?

- How was the flavor and texture?

- How does it compare to a dry cure?

- How is the cold smoke versus hot to 150*F? Smokier?

- Would you do it again? Change what?

Can you share? I really, really, really, really wanna do a belly this fall (really) and am looking for all the infos I can find.

Many thanks <billyg>

Yes I will do it again, but not with the ice thing, PITA. I'll wait for colder days.

The texture was much softer that bacon that I've cooked hotter... much!

As far as a comparison with dry that I've done, I think I would like to do a honey cured, cold smoke. I like the honey cured flavor more, but have not done it cold.

As far as the difference in a hotter smoked product, I think the colder smoked is a more supple and so friable a product where as the hotter smoked is stiffer, both taste fine to me .

bluetang · Aug 3, 2011

Capozzoli said:
Very nice.

Have you ever tried slanina? Thats what it is called in Slovakia.Its popular all over Europe.

Take hunk of bacon about an inch and a half thick. Then boil it for about 20 mins. ( I suppose the boiling could be bypassed since you know the bacon is fresh) The boiling will kill any bacteria as well as cook off some grease.

After get it cold then slice it thin. Serve it on wedges of rye bread sliced to accommodate the bacon slices. The open face sandwich should be small about 1"-1-1/2" square. Then top them with things like horse radish (my favorite) Scallions, mustard etc.

I love them on occasion, they are very rich. Surprising to some cause they think it is "raw" bacon.

Worth a try since now you have so much bacon.

In Slovakia these sandwiches are called voyachikovia translates to 'little soldiers'

No I haven't, but, Wow, will! Dang!!!!

bluetang · Aug 3, 2011

chad said:
Happiest two days in a boat owners life: 1)The day he buys it and 2) The day he sells it!! /QUOTE]
Sho nuf!, I actually used to build blow boats in Clearwater, Lived off Belcher, good days!

aquablue22 · Aug 3, 2011

What time you want us to stop by for BLT's?, I'll bring some beer. Nothing better than homemade B A C O N !!!!!

bluetang · Aug 3, 2011

aquablue22 said:
What time you want us to stop by for BLT's?, I'll bring some beer. Nothing better than homemade B A C O N !!!!!

Anytime ,Brother, anytime.

Callahan-que · Aug 3, 2011

That looks totally awesome bro. I bet you you went thru a ton of ice down here this time of year.

Cold Smoked Bacon In South Florida

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Capozzoli

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