Enjoyed your video. I used to be a butcher. Took a first prize at the PA Convention of Meat Processors for country cured bacon. My way was very simple. Put just enough salt etc, so no need to soak it. Put 2 large slabs of bacon meat side together in a plastic bag. Put in cooler for 8 days. Weighted it down with a bucket filled with water. Quick rinse and let it dry just enough so it gets color in the Smokehouse. Too wet and it gets black. Too dry and it doesn't get the nice red color. Smoked it in a gutted out freezer that I bought for $1.00. Didn't smoke it in the large smoke house because I had no other meat to put in that day. Smoked until it got the right color. No clue what the internal temp was. It turned out a beautiful cherry red. Scored 25 points out of a possible 25 points for appearance. The taste didn't score that high because it wasn't cured long enough.
A lot pepole are starting to cure for longer times than the 1 day per 1/4" plus 2 days. 14 is the minimum for them. My understanding for this is a few days or more doesn't hurt, but too little does.
I have an MES 30 and my cold smoking set up is a coffee can filled with chips or pellets with a $2 Harbor Freight soldering iron stuck in the middle. I pull out the chip dumper on the side and put a desk fan blowing into the smoker. I learned this on the Smokingmeatforums many years ago and it's worked awesome.
I make my own bacon all the time, I never use sodium nitrite though. I love using salt, turbinado sugar, fresh herbs, garlic cloves, onions and peppers, and brandy! I smoke it around 200° for an hour or two. I love it! I need to try your hot smoke recipe!
I’ve been doing pork belly to bacon for several years now and it is very satisfying to know how much better it tastes and something that you have accomplished. Get the bellies at Costco in 10# packs and section in two. Cold smoke on a camp chef vertical smoker with the door wide open 4-6 hours. I use the Prague powder nitrate with kosher salt and maple syrup. Another recipe I like is with an applebutter cure. Tastes like Christmas. Looking forward to trying the ghost pepper and cayenne cures in the future.
Thanks for putting this video together. I've only been making my own bacon for about 6 months. I've done 2 batches, and both were hot-smoked on my camp chef pellet smoker. I had the temp set at about 180º, and smoked the bacon for about 4-5 hours until it got to an internal temp of 135º. The bacon made this way is good, but I really like to render out and save the fat from frying or oven-cooking bacon, so I want to try cold smoking. I'm in the process of building a wooden cold smoke box and plan on using a smoke tube on a metal pan in it.
MO here!! Love the cold smoke generator!!! We love our vacuum sealer, Julie uses it a lot. Love me some pork belly!! And as always , great job!! We just cold smoked 4 diff cheeses, patience is a virtue!! Lol gotta wait it out!! PEACE!
I love the detail you provide, Rus. Almost makes me want to try this. I’ve always been sort of afraid to because of the health risks if done incorrectly. I can’t imagine what questions I’d have that you didn’t already answer in this video. I’d love a slice of that Ghost Pepper too! Cheers brother! 🍻
I always appreciate your videos. I've been hot smoking bacon for 5-6 years, but didn't actually know as much of the theory behind it- or didn't remember it from my initial research. Thanks for the education! Oh, and thanks for the little slicer trick to slice meat longer than the sled! I've been cutting off a couple of inches from the end of each slab and slicing it separately- which has worked fine to have mini slices for my toddler but I'll be happy to have full slices here soon.
I cold smoked( 6 hrs, 2.5lbs) pork belly and was disappointed in that it was more like roast pork than the processed store bought bacon I was used to. I do put some of the blame on my better half who salted it for 3 days before I could get my hands on it. I rinsed it down,dried it and added brown sugar ,kosher salt, pink salt and some dry rub. I had then bagged it for a week in the fridge,flipping it every day. Soaked it changing the water over the course of 2 hours, Btw I kept the skin on (after smoking it I deep fried it(the skin that is),I'll say that was interesting....in a good way)...Cold smoked it (sub freezing here on LI,NY) back in the fridge to firm it up to slice. I will try it again without the wife's "assistance" next time.. Always enjoyed your videos Rus...
Another great video. your first video on bacon got me doing my own bacon and buying the masterbuilt cold smoker. I do both cold and hot smoked in the masterbuilt but when I hot smoke I cold smoke first for 4-5 hours, then shut off cold smoker and set smoker to 185 and bring bacon to 150. that way i get plenty of smoke. keep the awesome videos coming.
That was a great personal tutorial on makin bacon. But that's why so many love watching your channel. Lots of good information. Love all the nice equipment. Great job Rus. The bacon looked great. Got it all sliced and bagged ready for a hungry man breakfast.
I just made some bacon this weekend and ate some today. I used Prague powder on hot smoked bacon. I have been thinking about trying to rig a cold smoke set up. Nice vid!
Great info, best yet on bacon. I did a bit of research and tried it. What a mistake that was, I didn’t soak it. Nasty salt, went in the garbage. Thank you for this, going to try again 👍🏻
Have you ever tried Carolina ripper pepper? This looks so awesome. Have a great week and God bless you and your family always. When I was kid we used a salt table and put in a smoke house.✌👍🏈
Thanks Russ for this very well done and informative video. I think I've added that "over smoked" flavor to some cheese I tried. That nitrate does add the "familiar " bacon taste. I'm gonna give this a try. Cheers! Mac
I have read that you need to let the cheese sit for a week or more to let the smoke mellow out and not be so bitter. I guess you can say "aging" the smoke.
If you don't want to use pink curing salt do it the ol' timey way and use celery salt; just double the amount. I've heard of people using celery juice but I've never tried it.
Me again. Good job. Just found you today. I feel like i have met you before. Anyway when you do a hot smoke try to keep it in the 190 range in the smoker. Get longer smoke and less shrinkage. My local HEB started carrying pork belly average 5 lbs and no skin. You will have to play around with the salt and spices to your liking. But it's much easier to put just what's needed. No need for washing and soaking that way. The cure is doing most of the work as far as not killing you. I have let them dry on a rack in the fridge and taking them straight from bag to smoker. I can tell you that the drying is a myth. Wet or dry has plenty of smoke. I have found for my taste apple, cherry, and or a hint of mesquite or pecan gives awesome flavor. The Master built electric smoker is very good for this. But i have turned some good ones on my pellet smoker as well. I do all mine hot smokes. Very few times in a south Texas winter i feel comfortable cold smoking. And those few days best reserved for smoking sausage.
Very informative and educational video. I think I would really enjoy the black pepper and the Cayenne Bacons. Not so sure about the Ghost pepper one. I'm guessing your garage, looks like a commercial restaurant equipment store. Nicely Done. Thanks for sharing. 😎.
That is the leanest bacon I have seen. Is that what anyone would get buying from Lobels or do they hand pick your cuts because you are doing a video? I will buy if that is what they all look like. Beautiful pork Russ. Thanks.
If you want a really good bacon put it in your wood pellet stove whether you have a Louisiana, traeger or any other models, you will be happy you tried this. I just started doing this not too long ago it's the bomb! I want to thaw more bacon out and get it on the grill every time I see one of these videos!
Can you cold smoke with a pellet grill? I have a Camp Chef pellet smoker, but the lowest it will run is like 200 degrees, which is way to hot to cold smoke, so I'm assuming you are hot smoking your bacon? Nothing wrong with that at all, just wondering.
Nice Russ looks fantastic. Question, have you done pork belly burnt ends? If so I was wondering how they are, and if you haven’t would you think about doing them sometime? Thanks man love your channel been a long time subscriber keep up the awesome material.
Watching your vid again Rus. never done bacon yet Its in my near future but I have an idea /want a bacon hot on one side and sweet on the other . I guess I just need to frig cure it hot rinse and then maple sugar one side and let it sit for a few hours in the frig before going in to the master built for some cold smoke. What say you sir ?
What do you think about using a vacuum tumbler instead of the vac bags. If drawing fluid from the bellies, I could see the vac bags would be preferable.
@@gordietatman7540 Couldn't have been better! I included a few pork shoulders as well and I think I like that bacon slightly better. we did 65 pounds for the first run and We have just a pound or two left! Time for another run.
@@Rmillerb1 that's awesome! When covid hit, I taught myself how to butcher. 20 hogs later, (and 1 cow) we've finally perfected our bacon recipe! It's always been good, but now it's over the top awesome! I might have to try some shoulder
Russ ur food always looks so good. Your wife or who ever at 19.09 had me cracking up...ill take some more of that cayenne bacon, i think u found the culprit on the missing bacon lol..i want one of the lonestar mini insulated cabinets like u have so bad.. that smoker is nice
I've got a pig to butcher this Sunday its my first pig I'm gonna butcher do you think i could use a regular smoker (hot method) to smoke all my cuts like pork chops and hams? I guess I just need to keep the temperature as low as I can? Thanks for the video; I didn't know there was a difference in smoking methods , now I'm not sure which to do. Thanks again God Bless
If your breaking the pig down to individual cuts then each cut may need a different cooking method. Chops need to be cooked more like a steak. If they are thick, then reverse sear like beef steak. Pork roast like the shoulder cuts, ham area needs low and slow and so would the ribs. If it's a whole hog then cook at low and slow at 250 degrees with the heat more under the shoulders and hams at opposite ends. Hope this helps
I’m smoking my pork bellies this weekend but I’m considering cold smoking them. Great informative video Rus! What do you think about hot smoking to internal of 120?
@@SmokyRibsBBQ I’ve seen so many videos cooking it to 150 but then when they fry it I notice itit burns the edges. I’m assuming it’s because it’s already 100% cooked? I wonder what temp large companies bring it to?
I contacted Morton Salt Company to get recipes using their TENDER QUICK to cure bacon. The told me that since they removed sugar from the product, they do not recommend Tender Quick for bacon.
From what I observed, you did the "hot smoke by placing the seaoned belly in a hot BBQ and let it heat/smoke until it hit 150* F. The cold smoke you smoked for four (4) hours and smoked it to 80*F ar the most. Is that correct? After you finished the cold smoking, you let it cool off, then vacuum sealed all the different bacons in their own bags. The cold smoked bacon was placed in the fridge for several days, then after that you froze the cold smoked bacon for future use. The main difference between hot smoke and cold smoke was the temperature you allowed the meat to reach while being smoked. Is that correct? Your video title expressed cold smoked vs hot smoked so I was trying to learn the cold smoke method. Thanks I hope I didn't confuse you about what I was trying to describe in my comment. Your video was really good but I wish you could have more clearly pointed out the difference between Cold smoking some bacon & Hot smoking some bacon. Thanks and have a Merry Christmas 👍🏽🤠 12/22/22
Well you just said the difference. Cold smoking is smoking at low temperatures that allows you to add smoke but not fully cook the bacon, like much of the bacon you get at the store which does have sodium nitrites to. prevent growth of botulism. Hot smoking doesn't require these nitrites because you are smoking at higher temperatures and smoke the bacon until it's fully cooked and safe to eat as is.
@@SmokyRibsBBQ Thank you so kindly, Sir. I kind of thought I gleaned the difference between hot & cold smoking but just had to ask. Ha, slow functioning brain doesn't always capture the simplest of things. Again, thank you for your response. Now I'm off to gather some untreated lumber to construct a small (2'x4') cold smoke box. Wish me luck 😲😄. 12/22/22
I've been wanting to try my hand and making some bacon, I have a pork roast brining now for Canadian bacon if I have success, I will be trying pork belly next. I need to order some of that maple sugar, it's got to be killer.
I don't know if you still follow the questions but can you give me where to get a cold smoke generator like yours. Want one that will do chips and pellets like yours. Can you at least show me a few pictures of yours. Inside and bottom please
I found that on ebay a few years back. It's over where we shoot videos now. I would recommend you check Smoke Daddy out. It's basically the same set up but built better: smokedaddyinc.com/product-category/cold-smokers/
Enjoyed your video. I used to be a butcher. Took a first prize at the PA Convention of Meat Processors for country cured bacon. My way was very simple. Put just enough salt etc, so no need to soak it. Put 2 large slabs of bacon meat side together in a plastic bag. Put in cooler for 8 days. Weighted it down with a bucket filled with water. Quick rinse and let it dry just enough so it gets color in the Smokehouse. Too wet and it gets black. Too dry and it doesn't get the nice red color. Smoked it in a gutted out freezer that I bought for $1.00. Didn't smoke it in the large smoke house because I had no other meat to put in that day. Smoked until it got the right color. No clue what the internal temp was. It turned out a beautiful cherry red. Scored 25 points out of a possible 25 points for appearance. The taste didn't score that high because it wasn't cured long enough.
A lot pepole are starting to cure for longer times than the 1 day per 1/4" plus 2 days. 14 is the minimum for them. My understanding for this is a few days or more doesn't hurt, but too little does.
I have an MES 30 and my cold smoking set up is a coffee can filled with chips or pellets with a $2 Harbor Freight soldering iron stuck in the middle. I pull out the chip dumper on the side and put a desk fan blowing into the smoker. I learned this on the Smokingmeatforums many years ago and it's worked awesome.
A smoke tube in a drum smoker works great for cold smoking as well. Various ways for sure
that is a great setup! thanks for sharing that technique!
I make my own bacon all the time, I never use sodium nitrite though. I love using salt, turbinado sugar, fresh herbs, garlic cloves, onions and peppers, and brandy! I smoke it around 200° for an hour or two. I love it!
I need to try your hot smoke recipe!
Brandy?! Does it give a hint of oak flavor to the meat?
If you're smoking at 200° F, you are hot smoking.
Sounds delicious
I gotta make a video recommendation... “Brunswick Stew”
I’ve been doing pork belly to bacon for several years now and it is very satisfying to know how much better it tastes and something that you have accomplished. Get the bellies at Costco in 10# packs and section in two. Cold smoke on a camp chef vertical smoker with the door wide open 4-6 hours. I use the Prague powder nitrate with kosher salt and maple syrup.
Another recipe I like is with an applebutter cure. Tastes like Christmas.
Looking forward to trying the ghost pepper and cayenne cures in the future.
Thanks for putting this video together. I've only been making my own bacon for about 6 months. I've done 2 batches, and both were hot-smoked on my camp chef pellet smoker. I had the temp set at about 180º, and smoked the bacon for about 4-5 hours until it got to an internal temp of 135º. The bacon made this way is good, but I really like to render out and save the fat from frying or oven-cooking bacon, so I want to try cold smoking. I'm in the process of building a wooden cold smoke box and plan on using a smoke tube on a metal pan in it.
Awesome video. Thank you for taking me along your adventure. It was a blast.
MO here!! Love the cold smoke generator!!! We love our vacuum sealer, Julie uses it a lot. Love me some pork belly!! And as always , great job!! We just cold smoked 4 diff cheeses, patience is a virtue!! Lol gotta wait it out!! PEACE!
You're teaching on one of my Favorite subjects: Bacon! Good Stuff!
Lol. I understand it's a huge hit over in the middle east.
Good tutorial on makin' bacon. Cayenne would be the crowd fav, but I'd love to try that Ghost pepper one. Thanks, Rus!
Very nice Rus
I have just today gotten hold of sodium nitrate to make bacon so this video sure came at the right time :)
I love the detail you provide, Rus. Almost makes me want to try this. I’ve always been sort of afraid to because of the health risks if done incorrectly. I can’t imagine what questions I’d have that you didn’t already answer in this video. I’d love a slice of that Ghost Pepper too! Cheers brother! 🍻
This was fascinating to watch. I could listen to that wonderful accent all day.
I always appreciate your videos. I've been hot smoking bacon for 5-6 years, but didn't actually know as much of the theory behind it- or didn't remember it from my initial research. Thanks for the education! Oh, and thanks for the little slicer trick to slice meat longer than the sled! I've been cutting off a couple of inches from the end of each slab and slicing it separately- which has worked fine to have mini slices for my toddler but I'll be happy to have full slices here soon.
You're welcome and glad you enjoy the videos
I cold smoked( 6 hrs, 2.5lbs) pork belly and was disappointed in that it was more like roast pork than the processed store bought bacon I was used to. I do put some of the blame on my better half who salted it for 3 days before I could get my hands on it. I rinsed it down,dried it and added brown sugar ,kosher salt, pink salt and some dry rub. I had then bagged it for a week in the fridge,flipping it every day. Soaked it changing the water over the course of 2 hours, Btw I kept the skin on (after smoking it I deep fried it(the skin that is),I'll say that was interesting....in a good way)...Cold smoked it (sub freezing here on LI,NY) back in the fridge to firm it up to slice. I will try it again without the wife's "assistance" next time.. Always enjoyed your videos Rus...
Another great video. your first video on bacon got me doing my own bacon and buying the masterbuilt cold smoker. I do both cold and hot smoked in the masterbuilt but when I hot smoke I cold smoke first for 4-5 hours, then shut off cold smoker and set smoker to 185 and bring bacon to 150. that way i get plenty of smoke. keep the awesome videos coming.
That was a great personal tutorial on makin bacon. But that's why so many love watching your channel. Lots of good information. Love all the nice equipment. Great job Rus. The bacon looked great. Got it all sliced and bagged ready for a hungry man breakfast.
Your hard work and patience paid off. I bet it is so good you could bag it and sell it!
Awesome video Rus. Not only do I want to eat bacon right now... I want to make some! Thanks for uploading this brother!
I was hooked as soon as I read bacon. Thanks for sharing.
I just made some bacon this weekend and ate some today. I used Prague powder on hot smoked bacon. I have been thinking about trying to rig a cold smoke set up. Nice vid!
Excellent video. Clicked to learn more about cold smoking but learned much more. Thanks!
That's awesome, glad you found the video!
The inside vac chamber shot was awesome!
Wow, this is a cool video and tutorial on bacon! Great job Rus
Such a good bacon video. Thank you! Been smoking meat for a decade and just getting j to cured bacon. Perfect everything j needed to know.
Wish I could make it all look as easy as you do! Thanks for sharing your skill Russ.
Great info, best yet on bacon. I did a bit of research and tried it. What a mistake that was, I didn’t soak it. Nasty salt, went in the garbage. Thank you for this, going to try again 👍🏻
Have you ever tried Carolina ripper pepper? This looks so awesome. Have a great week and God bless you and your family always. When I was kid we used a salt table and put in a smoke house.✌👍🏈
I agree with the statement on your first shirt you were wearing in this video..👌🏻👌🏻Lol
That ghost pepper is something else. Thank you for a very informative video.
Thanks for watching!
Thanks Russ for this very well done and informative video. I think I've added that "over smoked" flavor to some cheese I tried.
That nitrate does add the "familiar " bacon taste.
I'm gonna give this a try.
Cheers!
Mac
I have read that you need to let the cheese sit for a week or more to let the smoke mellow out and not be so bitter. I guess you can say "aging" the smoke.
If you don't want to use pink curing salt do it the ol' timey way and use celery salt; just double the amount. I've heard of people using celery juice but I've never tried it.
Celery is loaded with sodium nitrite, that's why it works. Either way your adding nitrites
I have often made a wet cured bacon but never a dry cure. This is my next go to bacon. Though I’ll use pork loin for a bacon back rather than belly.
Make sure your loin has a nice fat cap as that's where all the flavour is. A lean loin will taste more like ham.
Just did all 3 recipes except used habanero instead of ghost. Unbelievable good on all 3. Thanks for sharing.
Fantastic!
Russ, Just pulled thyme and ghost pepper bacon off the smoker. Both unbelievable good. Ghost is my favorite. Thanks again for sharing this cook.
Me again. Good job. Just found you today. I feel like i have met you before. Anyway when you do a hot smoke try to keep it in the 190 range in the smoker. Get longer smoke and less shrinkage. My local HEB started carrying pork belly average 5 lbs and no skin. You will have to play around with the salt and spices to your liking. But it's much easier to put just what's needed. No need for washing and soaking that way. The cure is doing most of the work as far as not killing you. I have let them dry on a rack in the fridge and taking them straight from bag to smoker. I can tell you that the drying is a myth. Wet or dry has plenty of smoke. I have found for my taste apple, cherry, and or a hint of mesquite or pecan gives awesome flavor. The Master built electric smoker is very good for this. But i have turned some good ones on my pellet smoker as well. I do all mine hot smokes. Very few times in a south Texas winter i feel comfortable cold smoking. And those few days best reserved for smoking sausage.
Second for just putting enough salt on that you need. Also the vacuuming seems to be overkill.
Very informative and educational video. I think I would really enjoy the black pepper and the Cayenne Bacons. Not so sure about the Ghost pepper one. I'm guessing your garage, looks like a commercial restaurant equipment store. Nicely Done. Thanks for sharing. 😎.
True cold smoke is below 77f/25c. Bacon 24-36 hrs smoke
yes sir we do!!! I'm only one that handles the hot stuff. or extreme hot I should state..... enjoyed the education on the nitrites
Really love the video learned quite a bit needed as I’m about to start smoking bacon and other meats thanks a lot new subscriber
I been on this chan for 2 minutes and already like this show! Keep it up!
Thanks Rus.. Great video for my new smoker! will be doing this.
That is the leanest bacon I have seen. Is that what anyone would get buying from Lobels or do they hand pick your cuts because you are doing a video? I will buy if that is what they all look like. Beautiful pork Russ. Thanks.
That's some delicious looking bacon brother awesome video.
Hi Rus.... Love the new channel intro! And I learned a lot from this video... Thank you!
If you want a really good bacon put it in your wood pellet stove whether you have a Louisiana, traeger or any other models, you will be happy you tried this. I just started doing this not too long ago it's the bomb! I want to thaw more bacon out and get it on the grill every time I see one of these videos!
Can you cold smoke with a pellet grill? I have a Camp Chef pellet smoker, but the lowest it will run is like 200 degrees, which is way to hot to cold smoke, so I'm assuming you are hot smoking your bacon? Nothing wrong with that at all, just wondering.
@@SmokyRibsBBQ look at the cold smoker furnaces like maybe the big Daddy
@@SmokyRibsBBQ UA-cam has a lot of videos on the cold smokers check them out
@@larryrichins7887 I was asking if your pellet smoker can cold smoke? I already know of different cold smokers and own a few
@@SmokyRibsBBQ no
Excellent video, Rus!
Nice Russ looks fantastic. Question, have you done pork belly burnt ends? If so I was wondering how they are, and if you haven’t would you think about doing them sometime? Thanks man love your channel been a long time subscriber keep up the awesome material.
This is a really informative guide thanks so much
You had me at bacon. Very nice looking bacon, Russ. Cheers!
Watching your vid again Rus. never done bacon yet Its in my near future but I have an idea /want a bacon hot on one side and sweet on the other . I guess I just need to frig cure it hot rinse and then maple sugar one side and let it sit for a few hours in the frig before going in to the master built for some cold smoke. What say you sir ?
Great instructional my man! Love it!!!
Ghost pepper sounds delicious I think I want to try the wild Texas Chile piquin
What do you think about using a vacuum tumbler instead of the vac bags. If drawing fluid from the bellies, I could see the vac bags would be preferable.
A vacuum is a vacuum but when adding a marinade I like the tumbling action for complete distribution but I have used vacuum bags plenty of times
Great instructions! Thank you for all the details. Can you tell me the size of the vacuum bags you used for this? BTW: I love my VacMaster.
At least your wife knows how to pronounce cayenne! Lol. Great video!
Nice work Russ!
I watched a bunch of bacon video and this is the one I would recommend. Ordering a bunch of Bellies tonight!
Well? How was your bacon experience?
@@gordietatman7540 Couldn't have been better! I included a few pork shoulders as well and I think I like that bacon slightly better. we did 65 pounds for the first run and We have just a pound or two left! Time for another run.
@@Rmillerb1 that's awesome! When covid hit, I taught myself how to butcher. 20 hogs later, (and 1 cow) we've finally perfected our bacon recipe! It's always been good, but now it's over the top awesome! I might have to try some shoulder
Thanks for the sodium nitrate talk. More knowledge = more better. Thanks Russ
AFS! Acceptable Floppy State bacon. Perfectly cooked, my friend. I'd be all over that Ghost Pepper bacon :)
lolz, needed that smile.
Breath through the cayenne, Rus. You can do it. Looks good. Thanks.
Where do you learn these techniques from? Is it just trial and error or are you what I presume is a culinary angel?
You're the best! Love the information and tips!
I wonder how hard it would be to make a mango habenero bacon...... I bet it would go good in one of my stuffed fish recipes
I just added this to my todo list. I know exactly how I would do this. Thanks for the idea!
@@SmokyRibsBBQ I can't wait to watch and copy it man thanks so much
Just dod my 1st Hot smoked and I am Hooked!!
hi how long generally the cold smoke meat last compared to the hot smoke?
I have wanted to make my own bacon for a while. Which way did you like better? It seemed like the cold smoke tasted better.
Wondering how pure maple syrup would fare in this recipe. I Love all of your vids! Keep em comin' brother.. Please!?!
Should work very well. Thanks I appreciate you!
Great video Russ.
Outstanding video..Great job..
Thank you very much!
Russ ur food always looks so good. Your wife or who ever at 19.09 had me cracking up...ill take some more of that cayenne bacon, i think u found the culprit on the missing bacon lol..i want one of the lonestar mini insulated cabinets like u have so bad.. that smoker is nice
Sodium nitrate/nitrite is less dangerous than botulism... Everyone has had hotdogs and bologna... it's in there too.
Totally agree! Thank you!
I've got a pig to butcher this Sunday its my first pig I'm gonna butcher do you think i could use a regular smoker (hot method) to smoke all my cuts like pork chops and hams? I guess I just need to keep the temperature as low as I can? Thanks for the video; I didn't know there was a difference in smoking methods , now I'm not sure which to do. Thanks again God Bless
If your breaking the pig down to individual cuts then each cut may need a different cooking method. Chops need to be cooked more like a steak. If they are thick, then reverse sear like beef steak. Pork roast like the shoulder cuts, ham area needs low and slow and so would the ribs. If it's a whole hog then cook at low and slow at 250 degrees with the heat more under the shoulders and hams at opposite ends. Hope this helps
As always.....Great teaching video.
I’m smoking my pork bellies this weekend but I’m considering cold smoking them. Great informative video Rus! What do you think about hot smoking to internal of 120?
120 is fine. You are going to fry the bacon before eating anyway, so any internal temp in that range will be ok
@@SmokyRibsBBQ I’ve seen so many videos cooking it to 150 but then when they fry it I notice itit burns the edges. I’m assuming it’s because it’s already 100% cooked? I wonder what temp large companies bring it to?
@@Trumpetmaster77 If you use sugar, fry it at a very low temperature slowly. It's usually the sugars that are burning
@@SmokyRibsBBQ thanks Rus! You are the man!
Bacon is my weakness.... You got a new sub!
p.s. Recommended by Sapo.
Great teaching video, yum.
Glad you enjoyed it!
I contacted Morton Salt Company to get recipes using their TENDER QUICK to cure bacon. The told me that since they removed sugar from the product, they do not recommend Tender Quick for bacon.
From what I observed, you did the "hot smoke by placing the seaoned belly in a hot BBQ and let it heat/smoke until it hit 150* F.
The cold smoke you smoked for four (4) hours and smoked it to 80*F ar the most. Is that correct? After you finished the cold smoking, you let it cool off, then vacuum sealed all the different bacons in their own bags. The cold smoked bacon was placed in the fridge for several days, then after that you froze the cold smoked bacon for future use. The main difference between hot smoke and cold smoke was the temperature you allowed the meat to reach while being smoked. Is that correct? Your video title expressed cold smoked vs hot smoked so I was trying to learn the cold smoke method. Thanks I hope I didn't confuse you about what I was trying to describe in my comment. Your video was really good but I wish you could have more clearly pointed out the difference between Cold smoking some bacon & Hot smoking some bacon. Thanks and have a Merry Christmas 👍🏽🤠 12/22/22
Well you just said the difference. Cold smoking is smoking at low temperatures that allows you to add smoke but not fully cook the bacon, like much of the bacon you get at the store which does have sodium nitrites to. prevent growth of botulism. Hot smoking doesn't require these nitrites because you are smoking at higher temperatures and smoke the bacon until it's fully cooked and safe to eat as is.
@@SmokyRibsBBQ Thank you so kindly, Sir.
I kind of thought I gleaned the difference between hot & cold smoking but just had to ask. Ha, slow functioning brain doesn't always capture the simplest of things. Again, thank you for your response. Now I'm off to gather some untreated lumber to construct a small (2'x4') cold smoke box. Wish me luck 😲😄. 12/22/22
I'm curious as to why you're measuring dry ingredients in wet measuring cups.
There not wet, I dried them! 😂🤣😂
Thank You from Phoenix Arizona ;
great looking bacon> I need to try the hot smoked
Sodium nitrate is better than getting sick eh Rus? Great vid!
your opinion on salt curer vers sugar curer sir
I've been wanting to try my hand and making some bacon, I have a pork roast brining now for Canadian bacon if I have success, I will be trying pork belly next. I need to order some of that maple sugar, it's got to be killer.
Looks great!
I think if you don't bring your meat temp up to 220 degrees F you still should use sodium nitrite.
Great video!
You missed "No Smoke": Which I discovered awhile back when I got way too impatient to wait for the smoker....
I didn't miss anything! The smoky flavor is what makes bacon taste so good!
Great video, I've gotta take a swing at bacon
I don't know if you still follow the questions but can you give me where to get a cold smoke generator like yours. Want one that will do chips and pellets like yours. Can you at least show me a few pictures of yours. Inside and bottom please
I found that on ebay a few years back. It's over where we shoot videos now. I would recommend you check Smoke Daddy out. It's basically the same set up but built better: smokedaddyinc.com/product-category/cold-smokers/
Do you feel like the cold smoke generator is any better to cold smoke the bacon than a smoke tube from Amazon ???
I actually did another video months after shooting this one and used a smoke tube with pellets. Worked every bit as good if not better
thanks for your reply. your video is great; I really enjoyed it. @@SmokyRibsBBQ
I’m going to build a smokehouse, which would you suggest for venison, hot or cold smoking?
Depends if I'm curing it or not. If not, then hot smoked
Is this dry measurement or wet measurements
My wife gets headaches from sodium nitrite. I like the old timers methods, where they just used salt.
First time I ever had a ghost, it took me almost an hour to eat it..
Thanks, Rus!
Nice guy. Great video. I am in.
Can you tell me the brand of slicer you have
how about doing shake with the bag
That looks amazing. You're killing me. I will never have access to anything like that. But, oh, it looks so good.
BACON ... is there anything better?
I like maple bacon cut a little thick