Cold Smoking Bacon
Is it ok to cold smoke bacon injected or pickled with the Blue Ribbon Maple Bacon Cure? You actually recommend a different cure for pickling but dont really say why, is it just personal preference or does this cure not work for regular pickling?
@leppolite That cure is not a good option for pickling as it has sodium erythorbate already mixed in which is going to cause any cover pickle to gas out so quickly that it won’t have time to penetrate even something thin like Bacon.
For cold smoking you would normally need something with the appropriate levels of Nitrite and Nitrate and this cure only Nitrite. You might be able to use this but can you give me what your process is going to be? The more detail you can give me on what you plan to do the more detailed an answer I will be able to give you.
@jonathon This would have been my first actual cold smoke. The plan was to run with an Amazen tube and no heat for 8-10 hours until I had good color then freeze and slice. Temp here will be in the 40F range if I do it on Saturday as planned. I have hot/warm smoked bacon before but never cold smoked.
@leppolite Sorry for the delay we were talking to a few other people here and wanted to see if there was anything we could recommend for this and there just isnt a good way to cold smoke something with this type of cure. I would start cold smoking with something else, and perhaps not do the bacon at all. I have never done it and I just wouldn’t trust cold smoking anything without it having both Nitrites and Nitrates so that you get the immediate curing and slower longer cure.
For Bacon I would always thermal process with the below smoking schedule.
Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 132°
@jonathon Thank you for the reply, I will grab some bacon flavor enhancer and roll with injecting and hot smoking a bunch and then try something more appropriate for a cold smoke later. Thanks again for taking the time to investigate and respond.
If you have a suggestion for a cure that would be appropriate for cold smoking I would be interested.
Tomg last edited by
I’ve cold smoked a bunch of cheese and store bought salami or summer sausages with the amaz-n-smoke tubes, works great. The cheeses really take on the smoke flavor great. If you have multiple grates to use just keep the area right above the tube free of cheese, the tube does produce some heat directly above it. I buy the bricks of whatever cheese you like and then split them lengthwise into 4 sections about an inch or so square, same with the sausage, pretty tasty.
I have both a 6 and 12 inch A-maze-n tubes, the guy that makes them is like 30 minutes away. Stopped and picked up the tubes and some flavored pellets last Friday but not had a chance to use them yet. Hopefully this weekend I will get some cheese smoked. I still need to do a batch of injected bacon this weekend too so I will be busy apparently.
Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.
The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor
Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.
Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.
H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.
Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.
@tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!
I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob
thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!
@Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.