Who's smoking meat this weekend?

[BrewerBear]

Is charcoal considered smoking? Doing up some ribs tomorrow, but don't have my wood chips yet. Gonna use propane, but just curious if any of you consider charcoal addition as a sub for some smoke. Recipe calls for smoke.

While I do prefer smoked food I would not worry about it and would proceed with the cook on the gas grill, I'm sure they will still be good.

 

[Remmy]

 

[brewbama]

Gentlemen, I need some advice on preparing a belly for bacon. I ordered a pork belly from our local butcher and according to him I Should have it next week. Not looking for anything too fancy. Never done it so I'm looking for advice and recipes.

I got this from Bob on TVWBB. It works like a charm.

I'm not knocking any posts/recipes on bacon making, but if you want to try your hand at curing/smoking bacon, here is an easy way to start.

Buy some Morton's Tender Quick, locally if available, or online.

For slab bacon, buy a pork belly.
For Canadian bacon, buy a pork loin.

Add 1 Tablespoon of TQ for each pound of meat.
Rub it on the meat.
Add brown sugar, and/or spices, if you would like.
Place it in a plastic bag.
Put it in the fridge for 7 days, turning each day.
Day 7, rinse very well in cool water, pat dry, put on a cookie cooling rack, place in the fridge for a day, or at least several hours.
Cool smoke to around 145/F degrees internal.
Slice, fry, and enjoy!

I've made bacon several ways, for many years, and this is still my preferred method.

Edit to add:
After removing from the smoker or grill, bag it air tight and place in ice water to rapidly cool.


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[Remmy]

Shrimp ABTs


Brisket




Spares




Smacked.

 

[passedpawn]

Remmy raising the stakes. Looks great, in a OMG sorta way.

 

[Remmy]

Editing post. Wrong thread.

 

[Remmy]

 

[moscoeb]

Ok guys, silly question.
What temp/technique is considered cool smoking as it pertains to bacon?


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[brewbama]

Ok guys, silly question.
What temp/technique is considered cool smoking as it pertains to bacon?


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I try to keep it around 160-170*F. Fat renders at 180*F and I don't want that but it has to be high enough to get the bacon to temp in a reasonable timeline.

Cold smoke is 80-90*F for cheese and such. But that's way too low for bacon.


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[MTate37]

My first brisket. And it is freaking awesome!

 

[Owly055]

Every time I see this thread pop up, I visualize various alternative meanings....... Is "meat" code like "420"? Or perhaps it represents hot sex... an orgy perhaps "smoking meat" ;-)

Seriously, I enjoy lightly smoked / smoke cooked meats, but currently don't have any set up for it. Years ago, I learned the value of smoke cooking. My girlfriend and I would decide on the spur of the moment to go for a hike somewhere, and we'd hit the grocery store for a couple of Tbones, and raid some bank for free book matches on the way. But we always forgot salt, and neglected to bring a grill or anything. Being young, our minds were on other things!! (perhaps "smoking the meat"). Invariably we would be down along a creek somewhere and "coming up for air" we'd be ravenously hungry. We'd build a small fire and let it burn down to coals as we cut willows and wove a grill..... This became a tradition after the first time. When the fire had burned down to nice coals, we'd toss a bunch of willow or maple leaves (green) on top of the coals, and lay our willow grill and steaks on top allowing the sweet smoke from the leaves to pour up past the steaks until things got out of control and we had leaves blazing dripping grease. We'd lift the "grill" and rake off the charred leaves and put fresh on, and repeat, while returning to our romantic activities until we had to repeat the process. After 3 or 4 repeats, we'd allow the steaks to cool enough to handle and eat them with bare hands like real barbarians. We never missed salt even a bit.

In that same time period, I built a small brick firebox and chimney and used it in the same manner by hanging freshly caught fish by the gills in the short chimney and smoke cooking them just enough to make them edible. Most people over cook fish........and most meats. Doing this method of cooking with trout results in a very mild smokey flavor, and the grease runs out making a fish that is in my opinion a mediocre fish at best (trout) a truly gourmet meal.

I have steak for breakfast nearly every day, and every time I bite into it, I think of those days of steak seasoned with smoke and lust! And I wonder why I don't make a setup to smoke cook my steaks. You can easily overcook steaks, roasts, etc, but its difficult to under cook them. I don't know about other folks, but I want some Moo left in my beef!! I suspect that steak seasoned with smoke alone eaten at home alone would simply not measure up........ that second seasoning is pretty important!!

H.W.

 

[calebstringer]

I try to keep it around 160-170*F. Fat renders at 180*F and I don't want that but it has to be high enough to get the bacon to temp in a reasonable timeline.

Cold smoke is 80-90*F for cheese and such. But that's way too low for bacon.


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Depending on ambient temp, I cold smoke between 40-100 degrees for 12-24 hours. Cut a piece off and pan fry to test if it took the amount of smoke you want

 

[DrunkleJon]

gotta try this!

Catching up on missed smoker porn. Is that a... Tur-gator-en?

 

[moscoeb]

I try to keep it around 160-170*F. Fat renders at 180*F and I don't want that but it has to be high enough to get the bacon to temp in a reasonable timeline.

Cold smoke is 80-90*F for cheese and such. But that's way too low for bacon.


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Great, thanks. I had seen about the cold smoke for cheese, but figured it had to be warmer for bacon.

Use small load of charcoal to keep it that low? I have a kamado (vision classic)


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[Remmy]

Oops

 

[EHV]

What's everyone paying for a pork belly these days. I paid 4.79 a pound. IMO that's insane. I can buy bacon cheaper than I can make it.

 

[Remmy]

Wrong thread. Crap.

 

[EHV]

Wrong thread. Crap.

You in the sauce again?

 

[calebstringer]

8 pork shoulders, a brisket, and a whole turkey.... pics later

 

[DrunkleJon]

You in the sauce again?

That is par for the course isn't it?

 

[Remmy]

You in the sauce again?

"What are you drinking," What are you smoking" and "Stogie thread."

I get em all mixed up - I look at my subscribed threads too fast (mobile).

 

[DrunkleJon]

Pig is on. Couple hours in. And breakfast is brats and bacon.

 

[brewbama]

Use small load of charcoal to keep it that low? I have a kamado (vision classic)

Not sure in a Komodo. I have a steel can (WSM). I use a small amount of charcoal setup in a "C" shape so only a few coals are burning at once and they continue to burn in a circle.

What's everyone paying for a pork belly these days. I paid 4.79 a pound. IMO that's insane. I can buy bacon cheaper than I can make it.

I could buy BMC cheaper than brewing, too. ..but it ain't near as good. ...and I made it myself. It's all part of havin fun for me. Cheap entertainment and I get to eat and drink the results.

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[DrunkleJon]

By the way. I think I found the best breakfast this morning. Smoked brats with a strip of home smoked maple honey bacon on a bun. That and a beer and you have breakfast. The villagers are happy

 

[DrunkleJon]

Pig is ready.

 

[calebstringer]

What's everyone paying for a pork belly these days. I paid 4.79 a pound. IMO that's insane. I can buy bacon cheaper than I can make it.

I get mine from a meat distributer in NKy. Last batch I got was 2.59/lb

 

[BadDeacon]

Got a butt in since 9 this am. Put some beef country style ribs on since noon for dinner as well.

 

[brewbama]

Pig is ready.

Schweet!


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[BadDeacon]

Pulled off smoker last night and into fridge whole. Just pulled apart and into oven for a few minutes to remelt all that good fat. Happy Sunday Folks!

 

[MrNic]

Just put this in my makeshift smoker.