Merry Christmas! ... First Attempt at Bacon!!!

[SmokedGouda]

Finally finished! I cold smoked for 5 hours and then removed the cold plate and turned it up to 200 (no wood left). The IT was about 70 at this point. Took just under 4 hours to get to 150 IT. It was between 16-22 degrees outside all day. I brushed them with maple syrup after removing them and sprinkled some black/red pepper flakes on a small portion. I licked my fingers after touching it and could easily taste the smoke already. I haven't tried a piece yet and will be waiting a few days to let it mellow out. (Plus I've been sick this weekend and have no energy to clean up more than I already have)

I'll post some pics after I slice them, but here are a few to hold you over...
The one in the smoker is at the end of the cold smoke phase. The double shots are before maple syrup went on. The individual bottom shots are with maple syrup.

 

[Libohunden]

Looks gorgeous!!!  Let it rest for a few days before slicing to let the smoke settle into the meat. Your going to love it!

 

[Donmac]

Wow those look really good guys!

 

[SmokedGouda]

I called out sick from work today, and I'm sitting at home with 9lbs of bacon in my fridge and it's tough to resist so I decided to slice a few pieces just to test it out. Wow is that smokey! Definitely going to give it a few days before I slice it and bag it.

How much does it tend to mellow out? Cause it's very strong at the moment so I hope I didn't use too much wood. (I did add more about halfway thru)

 

[NDKoze]

It mellows out a fair amount. I usually let mine sit in the fridge for 3-4 days.

 

[SconnieQ]

If you used 6 ounces to start, then added another 4.5, it is definitely going to be on the smoky side. So you might want to let it mellow for 7 days in the fridge before you freeze. If it's still too smoky, then you'll know for next time how to adjust it. Everyone likes it a little different. Sometimes it's easier to evaluate it a month from now, when you pull a package out of the freezer, if you don't eat it all before then.

 

[SmokedGouda]

Thanks guys! I'm going to slice it up this weekend, so that'll be 6 or 7 days. I'll be ok with a little more smoke flavor, but as it is right now it's almost inedible. Luckily the belly wasn't too pricey and my Costco seems to always have a decent supply, so a redo isn't too difficult!

I'll definitely use less wood next time, but might leave the chunks bigger than they were this time. I think that led to them burning up too quick which made me want to add more so I could have a few more hours of the cold smoke. The first 6 oz were gone in just 2 hours, which seemed way too quick considering I was going for a 5 hour cold smoke.

I doubt any Pitmasters have won a competition with their first attempt at something...

 

[tnlyne]

Phil-

I had a very similar experience on my first bacon as you just had. Your current pics are inspiring me to want to do another batch before spring this year. I thought the smoke was overpowering and I did many hours like you of multiple cold smoking waves. I've now let mine sit in the freezer for nearly a year the it's not nearly as overpowering as trying that first taste. I also find that the edges/ends were inedible. On my next go around I'm going to smoke less, mellow more, and slice thinner for the majority with thick cut slices on ~20% for comparison purposes.

See my thread here. The second link I commented that next time I'll do 2 hours and then up it to 200 until IT hits 150.
http://smokinitforums.com/index.php?topic=4312.msg38837#msg38837
http://smokinitforums.com/index.php?topic=4312.msg40041#msg40041

 

[SmokedGouda]

Thanks Tman! I'm not sure how I missed your post before I started, I thought I read every single one hahaha

It makes total sense that the ends would be inedible since they're obviously getting hit the most. I'm going to wait till the weekend to slice it up and bag it. I'll cut a piece from the side but then also from the center so I can see how the flavor compares.

I have a feeling that the wood burned up so quickly for me because of the 15 mins on sessions were set at the highest temp so the wood must've started to burn quickly meaning I prob could've gotten away with only 5-10 mins on max or just a lower temp.

Next time I might try just setting the temp to 80-100 and let that go for 2-3 hours or until the wood is gone  and then remove the cold plate and up the temp to 200 after that. The 6 oz I initially wanted to use should've been plenty to give enough smoke flavor, just want to stretch the timing out so it's a light smoke for a long time instead of heavy smoke.

 

[SconnieQ]

On their own, the edge trimmings are too strong. I use the edge trimmings in beans, soup, scalloped potatoes, or anywhere else you want some smoked flavor where you would normally use bacon or ham hocks, etc.

 

[SmokedGouda]

It's been about 6 days in the fridge. I cut a few slices and gave it a try. The smokiness has definitely mellowed out. It's not bad, but it's too salty. My wife and a friend tried it and all 3 of us agree that it's too salty. Smoke flavor was good and the maple syrup came thru a bit, but the salt was the most powerful flavor. About 2 slices at a time is all we could each get thru.

I have many friends and family that wants to try it, but since I know it's not as good as it can be I'm not sure if I should give it out or not haha. I can get honest feedback (I hope) and get rid of it quicker so I can start another one if I do give it out. But I don't want people to hate it and then not want to try it the next time lol

 

[Libohunden]

I've only smoked 2 belly's for bacon and only eaten the first one I smoked.  I do plan on slicing up my second tomorrow.  However, my mom thought the first bacon was too salty.  But, my wife and I thought it was okay.  I did ask how to make low sodium bacon on one of these threads and I was told to soak it in cold water after it cooled off.  I didn't try that yet.  But, if the bacon I slice tomorrow is like that, I may give it a shot and see how that works.  You may want to give that a try and let us know if it makes a difference.

 

[SmokedGouda]

I did ask how to make low sodium bacon on one of these threads and I was told to soak it in cold water after it cooled off.

How would that work? Do I soak it before I slice it or after? I am going to cut the one slab now and maybe I'll wait to do the 2nd until I can look into that post you're talking about.

 

[Libohunden]

Look here... pg 3

http://smokinitforums.com/index.php?topic=5794.30

 

[SmokedGouda]

Great, thanks. I cut one slab down and packed into approx 8 oz portions. I also made some into bacon bits. I saved the bacon fat from the pan too, that'll come in handy later. I'll soak the second slab for an hour or so before I toss it in the freezer prior to cutting. Hopefully that helps a bit.

 

[Libohunden]

That looks great!!!

 

[SconnieQ]

If it's too salty, try soaking in plain water for an hour (or more) after the cure, and before drying/smoking, that should remove some of the surface salt which is the most prominent.

 

[SmokedGouda]

I'll try that on the next batch Kari. I saw that before I started but Pork Belly always said he didn't think it was needed so I skipped this time.

I soaked the second slab in water for an hour and then tossed into the freezer so I can get it ready to slice. Which I'm going to do shortly.

I also tossed some of the slices from yesterday into the water and then cooked them after an hour of soaking. It helped a little bit cause they were not as salty as yesterday. Also the piece that I cooked longer was also not as salty as the others. So soaking here might have helped a tiny bit.

For my next batch of bacon I'll be using less salt, soaking after curing, and less wood. Plus whatever else I can improve based on the feedback others give me.

 

[SmokedGouda]

I've given out some samples to friends at work and they have all loved it so far! None of them seemed to think it was either too salty or too smokey. I'll still work on dialing back the salt a little bit next time (I think I applied the cure a little too thick since I had like none leftover after using Pork Belly's recipe). Same thing with the smoke, I know 10 oz was def way too much.

All in all, I'd say this was a very successful first attempt at bacon. It tasted good and there is room for improvement!

 

[Pork Belly]

I did ask how to make low sodium bacon on one of these threads and I was told to soak it in cold water after it cooled off.

Water is not helping the bacon either in a wet brine to cure it or especially as suggested to you, soaking it after cooking. Wet brining meat to make bacon is mimicking modern commercial bacon that is brined and injected. Dry curing is old school technique and is an entirely different texture and flavor. 

I recommend using an EQ Dry cure method. By calculating your ratios you can go as low as 2 or 2.5 % Salt. That is far less than you get using a dredging salt box method. EQ calculators can be found online, I don't use them.

Dredging or "Salt Box" dry curing can also be modified to control salt levels. You don't need to cake on the dry cure, simply cover the rub in a modest amount of cure. It took me a few batches to find the right volume.

I have a friend that is on his third batch of bacon, he has had great results every time, because I showed him what a properly salted belly looked like. Somewhere in one of my old posts are pictures of dry cure on belly after slat boxing it.