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[hughver]

My last cook of 2018 was my version of Bentley's Tamale pie.

[LowSlowJoe]

Bacon

[Bentley]

Thanks for reminding me...Off to get them out of the fridge, 48 hours should have generated a good pelican or what ever that term is...

Dry and firm, a 1st for me when Cold Smoking!  Lets see if 3 hours is a bit more Mello then 8!

[Bentley]

If this is considered a cook, then this was the 1st cook on pit of the year!

[BC Buck]

If this is considered a cook, then this was the 1st cook on pit of the year!

I have never messed with pork belly. Do you cure for a couple days then cold smoke to get flavor your looking for. Also do you freeze or refrigerate till time too slice and cook.

[pmillen]

I have never messed with pork belly. Do you cure for a couple days then cold smoke to get flavor your looking for. Also do you freeze or refrigerate till time too slice and cook.

Michael_NW, LowSlowJoe and Bentley are three of our resident bacon production experts.  Their posts are inspirational.  (I don't mean to intentionally omit others—there are more.)

Start reading at this post and then run a search on bacon or other keywords that you think may produce additional material.

Just do it.

[Bentley]

This was about 9 days.  I cold smoked it cuz I saw LowSlowJoe's post yesterday and remembered it in the fridge.  I am starting to believe you can warm/hot smoke it and get the same effect.  The last 3 or 4 bellies I have done, just dont seem to last long enough to waste the time in slicing and putting it away.  I usually pull the hunk out, slice off 8-10 slices, cook it and eat it. 

I need to quit doing it, it is just like cookies, I make a batch and they are gone in 24 hours.  A very bad personal trait!

I have never messed with pork belly. Do you cure for a couple days then cold smoke to get flavor your looking for. Also do you freeze or refrigerate till time too slice and cook.

[Bentley]

JaJaJa.....

[Bentley]

I am done cold smoking...I have finally come to the realization it cannot be accomplished without a proper smoke house!  I am back to warm/hot smoking things like bacon.  Believe me, you do not want to eat an outside piece of this bacon, and I am not willing to let it "age" before I use it!

Ash Tray Bacon!

[BC Buck]

I am done cold smoking...I have finally come to the realization it cannot be accomplished without a proper smoke house!  I am back to warm/hot smoking things like bacon.  Believe me, you do not want to eat an outside piece of this bacon, and I am not willing to let it "age" before I use it!

Ash Tray Bacon!

Do you think it was the type of pellet you used or the lack of draft not turning Memphis on? I thought that was a good idea and was going to try it.

[LowSlowJoe]

I am done cold smoking...I have finally come to the realization it cannot be accomplished without a proper smoke house!  I am back to warm/hot smoking things like bacon.  Believe me, you do not want to eat an outside piece of this bacon, and I am not willing to let it "age" before I use it!

Ash Tray Bacon!

  I'm still trying to figure out a good way to cold smoke.   Smoke tubes, Amazn' things and such, have just never produced the kinda flavor I'm looking for.  ( ashtray is the flavor I get from them )...   

  I do REALLY want to do some high quality cold smoking though... so I'll keep thinking , some day I'll figure it out.

[Bentley]

Not pellet, not even device if you are will to let the item "age"...A Smoke House was a room where a small Hardwood fire was lit and maintained for X amount of time.  Taste was a side effect, preservation was the key.  I saw someone, can't remember where...they built a bathroom sized wood structure, put a Daniel Boone in it...hung meat and turned the DB on 150!  Now that is cold smoking!

Do you think it was the type of pellet you used or the lack of draft not turning Memphis on? I thought that was a good idea and was going to try it.