Cold smoking

[Dave Warden]

Anybody do much of this? Getting ready to do pork belly. First time for me. Got the belly orderd. Have cure and pellets which are pure wood. Just can"t wait.
 

[RickieBlue]

What kind of pellets do you have? I prefer hickory when I smoke and always do it cold. Beef brisket for example, I smoke about 6 hours. I prefer to smoke and then let it sit so the smoke goes through the meat a little further. I have tried apple and it seemed to be quite strong and bitter..just my 2 cents...
 

[C.R.]

do you remove the bark? that will make it bitter
 

[Achin' Back]

Not sure what you mean by cold smoking, but that is usually around 100degrees F or less. I"ve smoked hundreds of beef briskets and pork shoulders doing it low and slow, usually around 225 degrees F. I see you are smoking pork belly, which should make some nice bacon and it would be cold smoked (or cured). Google cold smoking and you"ll find plenty of answers.
 

[Dalet]

Here is some bacon I made last winter.

 

[Dave Warden]

I have pecan, apple and a blend of hickory,pecan and maple. Bought them off amazn smoker sight, no fillers binders just pure wood. As far as rmving bark there shouldn"t be any cold smokin,(between 50 and 75 degrees for 8 hrs or more on bacon). This is first time for me so trial and error!
Dave
 

[State of Jefferson]

I smoked a couple of sides and a ham last winter. It turned out ok. The instructions I had suggested 6 hours, But I did 7. Was too long, all you could taste was the smoke, none of the meat. Was still good to add to potato salad and such, but too strong to just eat alone. I used apple wood.

Ben
 

[Dalet]

I used apple wood on mine as well. My issue was that it got a little too salty from the brine.
Next time I won't brine so long. I did it about 7 days.
 

[Dick]

Like you Dalet I process my own bacon too. I use Mortons Sugar Cure. I rub the cure on both sides and put in plastic bag or pyrex dish for about 12 hrs. Then I rinse it off under cold water, let it dry for another 12 hrs. then it's ready to smoke. I usually smoke it for 4 to 6 hrs. depending on how much I have to do. You can't by bacon like that. It has such a good flavor and it is so easy to prepare. Anyone can try this, just buy some pork belly and cure it then smoke it. Bet you'll never buy bacon from the store again.

Give it a try,
Dick
 

[da.bees]

The main concurn is doing a proper job of cureing. Properly cured meat is hard to mess up dureing smoking but improperly cured meat that has been smoked by a time tested method can turn out a disaster any where from not tasting good to making you sick or worse.
With that said,home smoking is a satisfying undertaking. Your blended pellets will likly impart a nice taste but most people try various wood and smoke duration until settling on a favorite. Green hickory is far and away my favorite where as I use seasoned fruit woods for apeal to the masses. I encourage you to try some cheese in the smoker while you are at it.
Good luck and tell us how your first attempt turns out.