Bahaha! That's the truth. Check my videos after I got my new slicer (which was very shortly after making that bacon, actually). The new machine is a beauty.
Haha! I'm 100% on board with that. Since this video, I bought a pellet tube smoker that can go for about 6 hours between reloading. I have that in my more recent cold smoke project videos. Thanks! 👌🏻
@@ThisDadGoesTo11 You're welcome. We just cold smoked and sliced 30+ pounds of bacon a few days ago and my wife packaged it all up yesterday while I was at work. 35lbs of Maple bacon, 5 lbs of Jalapeno bacon, and 5 lbs of Crown Royal bacon. Smoke it with a competition blend of bacon, cherry, and Apple pellets for 10 hours.
@@davejalenderki Whiskey bacon!!?! Love it! I need to try this. Do you just splash some on during the curing process? I'm definitely going to have to do this next round of bacon. Impressive quantity and variety you have going there, too!
@@ThisDadGoesTo11 Yes, I mix my cure and spices as usual, rub it into the belly real good, then I poured Crown Royal in small amount as to not wash off my seasonings, and rubbed it into the belly. It absorbed every bit of it. I let it cure in the refrigerator for 8 days and then smoked it. Apple flavored whiskey would probably be good as well.
Totally! Actually, I still have part of a bottle of Knob Creek's Smoked Maple bourbon...that would probably be awesome, too! Get some maple sweetness in there. I'll have to save it for the next time I play with pork belly.
I don’t think you mentioned what the temperature actually was. And aren’t you concerned about the carcinogens in briquettes? If you have lots of maple bits, you could pretty easily make your own charcoal. Nice smoke house. Really interested in temperature. I think cold smoke is supposed to be
So, I usually do the cold smoking when it's fairly cool outside...which is easy to do here in Canada! The temp in the smoker rarely gets about 60F when I do it this way. The small pile of charcoal doesn't produce enough thermal energy to raise the temp very much, especially with all that full-size fire brick on the interior, let alone the cold pork belly. I do the exact same process when I cold smoke cheddar and mozzarella in there, and I've never had any melting issues or anything (I also place a few firebrick on the lowest rack when I have cheese in there, just so the heat trickling up doesn't keep hitting the same direct spot on a piece of cheese and make a liar out of me. :) I'm not too worried about the charcoal issue. Sadly, any decent hardwood for smoking is pretty expensive around here, so charcoal is really my best move, and it's what most locals use for smoking, unless they have pellet smokers or whatever. Thanks for the comment about the smoke house. It was a really fun build, especially for someone who'd never worked with brick before! Big thanks to my buddies Brad and Ty, who helped me get started with it, along with info from some masonry RU-vid vids! Thanks for watching!
I did. I'm actually in the process of repairing the roof on it in the next week or so. Heat expansion caused the metal plate in the roof to crack some mortar. Stay tuned for a video update on that project.
