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Old 03-07-2012, 03:41 PM   #1
Pumbaa
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Rinsing my bacon b4 I throw it on the smoker then heading down to the restaurant depot to pick up some brisket for corned beef and pastrami. Will be bringing by dinner
I mentioned it yesterday and finished it up last night about Midnight. Figured I should at least post picts of the end product . . .









Started out as a skin on pork belly with ribs from the local Vietnamese grocery. Used a brown sugar and maple cure, cold smoked it for 12 hours with hickory, finished it in the oven @200 until the meat was 160 then chilled over night. Turned out fantastic!

 
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Old 03-07-2012, 03:51 PM   #2
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Zomg......
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Old 03-07-2012, 04:53 PM   #3
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My my, that looks rather wonderful.
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Old 03-07-2012, 09:11 PM   #4
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What's with the thin slices? Seriously looks great though!

 
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Old 03-07-2012, 09:14 PM   #5
weirdboy
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*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...

 
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Old 03-07-2012, 09:18 PM   #6
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*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...
I saw Bobby Flay fill the water bowl with ice. Granted, that was for a quick cold smoke of something (can't remember what).

With how popular WSM's are, I'm sure there's ways...

 
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Old 03-07-2012, 09:39 PM   #7
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Quote:
Originally Posted by weirdboy View Post
*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...
New soldering iron, big tomato or smallish coffee can and wood chips.
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Old 03-07-2012, 10:08 PM   #8
Pumbaa
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What's with the thin slices? Seriously looks great though!
Thin? they were around a 1/4" thick

Quote:
Originally Posted by weirdboy View Post
*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...
I smoked mine on the Weber. Didnt feel like using my UDS.


Produces smoke for up to 11 hours on 15 oz of A-MAZE-N-PELLETS

http://www.amazenproducts.com/

 
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Old 03-07-2012, 10:16 PM   #9
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Quote:
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*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...
Actually you can hot smoke bacon @ 200-225F until it's 150F internal. Then foil & throw in the fridge until it's cold & then slice it up. That's how I do my bacon and It's awesome. Cheers!!!
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Old 03-07-2012, 11:04 PM   #10
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Originally Posted by Pumbaa View Post
Thin? they were around a 1/4" thick


I smoked mine on the Weber. Didnt feel like using my UDS.
So how do you cold smoke for 12 hours on your WSM?

 
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