Bikes, Beers, and Bytes

The bacon was successfully cured after 7 days, but true American bacon is also smoked. Not just smoked, cold smoked. This was the first challenge since I only had a hot smoker. Not to worry I on occasion like to fabricate solutions when a need arises. This twisted desire could very well be why I fell into IT and network security. It’s a curse at times.

I found a suitable solution here http://virtualweberbullet.com/coldsmoker.html#more
I bought a tiny weber charcoal grill called a smokey joe, and several pieces of duct work, and a drier hose. Put it all together and presto a cold smoker.

While the coal heated up in the smokey Joe I pulled the cured bellies out. Gave em a good rinse, seasoned one with pepper, and the other with Old Bay. Plopped one on the bottom rack the other on the top. Closed it all up and added cherry wood to the coals. I monitored the smoker every forty five minutes for temperature and smoke. When smoke would thin out more wood was added, if the temp got too high I would close some of the vents and open the smoker. Although the temperature never got over 72 degrees F.

After five and a half hours of smokey goodness I wrapped the slabs of bacon and tossed them in the fridge for an hour. This hour helps make the bacon solid and easier to slice. Trust me it’s hard enough to slice as is.

I fried up some slices of the pepper bacon that very morning. Amazing! Since then I’ve also cooked up some of the Old Bay bacon. Mmm very good. Will have to add more old bay next time.

Soon I will update this post with pictures of the smoker and the bacon.