Bacon Virgin!

[SconnieQ]

I don't think I've got the hang of this cold smoke plate. I cranked it up to 125F at the beginning for about 5 min until the smoke started rolling. Then cut it back to 100. After a while, I noticed my meat temp was rising slowly. I cut off the heat all together for a while. Then about an hour into it, I opened the door. After a while and seeing no smoke, I cranked it up to 200 for about 5 min till I saw some thin blue smoke and then cut it back down to 100. I had to leave my house as my mom is having surgery. But thanks to Tony Lyne building me a Heatermeter I'm watching the temps from here. Right now after 2 hours I'm sitting at 80F. Will it be okay if I just smoke it till it hits 150 since I can't be there to regulate the temp?

If you have an analog model... I turn the smoker ON FULL BLAST for 15 minutes (to get the smoke going), then 45 minutes OFF. Repeat this cycle, and try to keep the box temp under 100 degrees, for as many smoke cycles as you want (for smokiness preference, 4 hours or more), until you are ready to actually "cook" the bacon to 150. Smoking in the winter makes this much easier. Then you turn to 200 until internal temp reaches 150. If you have a D model, then this process is much differnt. If you are using the cold smoke plate, you should have a disposable aluminum pan filled with ice sitting on top of the plate, or 2 liter bottles of frozen water (ice) in a pan on top of the cold smoke plate.

 

[Libohunden]

Almost done now. Just rotated it. 

I'm thinking of putting more maple syrup on when I take it out.  Any thoughts on that?

 

[Libohunden]

All done!  I did slather maple syrup on both pieces after I took them out. They smell like a dream!  I have them resting in the fridge now uncovered. Can't wait to get time to slice them and eat some!!!

 

[BedouinBob]

I think you are going to like it Libo. 

 

[ibbones]

Looks amazing.

 

[DivotMaker]

Whoa! 

 

[Libohunden]

Now that the halves have rested for 24 hours uncovered in my fridge... And I'm not ready to slice right now... Should I wrap them in tin foil until I'm ready?  Also, how long will they keep in the fridge?

 

[NDKoze]

I've heard of people resting their bacon in the fridge uncovered for as long as four days before slicing. The longer the better. It allows the smoke to further penetrate and equalize.

 

[Libohunden]

Thanks Greg! 

 

[Libohunden]

Final results... OMG!!!!  Incredible. I have seen the light!!!  Never have I had bacon this phenomenal before!!!

I sliced up a couple lbs this morning with my 14" victorinox granton edge carving knife. Vacuum sealed the rest in chunks of roughly 1.5 lbs each. I did notice that since my slices were not too consistent, the thicker pieces needed to stay in longer (cooked in oven).  Flavor was out of this world!

Thank you to everyone for helping make my first time memorable! 

 

[SconnieQ]

Looks perfect Libo!

 

[NDKoze]

Looks awesome! Which recipe did you use again?

Earlier you said you used Karl's basica brine. I am assuming you meant Kari? If so which of her basic brine options you chose? She has one for Prague Powder #1 and one with Tender Quick on the link that she had provided.

 

[Libohunden]

LMAO!  I've always thought it was Karl!  Sorry about that Kari!  But, yes. I used HER basic Brine with TenderQuick. I use 9.5 tablespoons of TenderQuick and Brown sugar. I didn't have a ton of maple syrup so I just used what I had at the time, which was probably about 4 tablespoons. But made up for it right before and after the smoke. My belly was 9.5lbs exactly.

Before the temp rises (after the less warm months) in Texas, I plan to stock my freezer full to get through to the next winter!  Not to mention, I think friends and family will be begging me for some of this!!

 

[Libohunden]

I don't have a slicer and have been thinking about taking some hunks to my grocery meat market and asking if they will slice it for me so that I can have uniform slices. Anyone tried that?

 

[NDKoze]

I think I would only try that if I was buying a pretty substantial amount of meat from them.

I have a cheapo $60 slicer that has been working fine for close to 10 years. I can only cut 5-6" slices, but they are nice and even and taste just as good and are the perfect size for my BLTs.

 

[SconnieQ]

If you can get an outside source to slice it, more power to you, but I think that would be unlikely. Based on strict regulations on food safety and cleanliness, it would be unlikely that grocery stores or butcher shops would put an unknown meat from an unknown source on their slicer. I've heard of people who do this, but that would be the exception, not the norm. I have an affordable Chef's choice slicer, and it does not slice LONG slices, but it works for what I need. I just adjust the size of my slabs before smoking to fit the size of my slicer. And like Gregg says, the shorter slices are perfect for BLTs, and I've always preferred the shorter slices for almost everything else.

 

[SmokedGouda]

If you are using the cold smoke plate, you should have a disposable aluminum pan filled with ice sitting on top of the plate, or 2 liter bottles of frozen water (ice) in a pan on top of the cold smoke plate.

Hey Kari
2 things: 1, can you use the drip pan to hold the ice or does the drip pan need to be on during the cold smoke phase? 2, the plastic bottle never melts during the cold smoke phase?

 

[SconnieQ]

If you are using the cold smoke plate, you should have a disposable aluminum pan filled with ice sitting on top of the plate, or 2 liter bottles of frozen water (ice) in a pan on top of the cold smoke plate.

Hey Kari
2 things: 1, can you use the drip pan to hold the ice or does the drip pan need to be on during the cold smoke phase? 2, the plastic bottle never melts during the cold smoke phase?

For the cold smoke phase, I do use the drip pan filled with ice sitting on top of the cold smoke plate. I have a #1, so it's a perfect fit. If you have a larger smoker, and you want a larger pan with higher sides, a disposable pan can be used. There will be no fat drippings to worry about during the cold smoke. When you get to the hot smoke phase of the bacon, dump the water/ice out of the drip pan, remove the cold smoke plate, and slide the drip pan underneath in it's normal position. Smoke box and floor should be covered with foil as usual. I have never used the frozen plastic bottles, but Gregg (NDKoze) does, and sounds like a great idea. The plastic should not melt if your box temp stays below 100 degrees.

 

[NDKoze]

To be fair, I do not have or use the SI Cold Smoke Plate. Instead, I use an A-MAZE-N smoker for my cold smoking. So, my temps rarely get higher than 100 when I cold smoke.

But, if you place the water bottles on a middle rack above the cold smoke plate, I would think it would take a fair amount over 100 before the plastic would start to melt. Otherwise, I would have a hell of a big mess in the summer when it gets close to or above 100 at the lake and I have several plastic water bottles sitting on my deck that do not fit into my cooler/fridge.

 

[Libohunden]

I'm considering taking my newest bacon out of its brine tonight, which is a day early. Anyone think that will be an issue?  I would like to try to make snack sticks this weekend also!

Also, I've had my mom complain that my last bacon was too salty. Anyone know how to make it "low sodium" for her?