So I was googling some stuff on smoking and came across an interesting post elsewhere about smoking bacon. This person cold smoked it (yeah I know)... but that's not the interesting part. He cold smoked it FIVE TIMES.
What he was doing was cold smoking for 4 hours then when it got to temp, removing it, chilling it, then repeat it the next day.
Now, I'm not cold smoking my bacon. In fact, some is on the kettle as I type. But one thing about the weber is that it's hard to get it to reliably maintain a temp much lower than 240 or so and at 240 it only takes 1.5-2 hours or so to take the cured belly from fridge temp to 150F and you can only get so much smoke on it that way.
I'm wondering if I can combine the approaches. Smoke it until 150... cool, then refrigerate. Then smoke it again, back up to 150F... and so on for 3-4 applications.
Anyone ever try this? As long as the cool down was quick enough, I can't think of food safety issues - am I missing any?
What he was doing was cold smoking for 4 hours then when it got to temp, removing it, chilling it, then repeat it the next day.
Now, I'm not cold smoking my bacon. In fact, some is on the kettle as I type. But one thing about the weber is that it's hard to get it to reliably maintain a temp much lower than 240 or so and at 240 it only takes 1.5-2 hours or so to take the cured belly from fridge temp to 150F and you can only get so much smoke on it that way.
I'm wondering if I can combine the approaches. Smoke it until 150... cool, then refrigerate. Then smoke it again, back up to 150F... and so on for 3-4 applications.
Anyone ever try this? As long as the cool down was quick enough, I can't think of food safety issues - am I missing any?
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