Dave's Multi Bacon smoke
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I’ve had several kinds of bacon curing in the fridge, and was waiting for the thickest to time out so I could smoke it all at once. Today is the day!
11 lbs of bacon, pork belly
9 lbs of Buckboard bacon, pork butt cap
8 lbs of Canadian bacon, pork loin.Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin.
Running a fan on top to pull air thru my almost airtight smoker for drying, and a wee trickle of cold smoke to keep flies away at lower temps.
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I’ve had several kinds of bacon curing in the fridge, and was waiting for the thickest to time out so I could smoke it all at once. Today is the day!
11 lbs of bacon, pork belly
9 lbs of Buckboard bacon, pork butt cap
8 lbs of Canadian bacon, pork loin.Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin.
Running a fan on top to pull air thru my almost airtight smoker for drying, and a wee trickle of cold smoke to keep flies away at lower temps.
Dave in AZ That all looks very good, let us know how it turns out.
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Finished the bacon, belly and butt, at 145 f and 151 f. Took 7.5 hours including the 2hrs at 130 to dry. Schedule was:
130 f, 2 hrs dry
140 f, 3hrs to an Internal Temp of 117, hickory and cherry smoke using a Bella’s Cold Smoke Generator on side to allow light smoke control
155 f, 1 hr to 131 IT.
175 f, 1.5 hrs to IT 145 for belly, 151 for butt.
(This wasn’t scientific, just when I was home to tweak the temps up between errands.)
Loin stayed in another 2 hr to get to 155 f and dry a bit.My bacon didn’t look as nice “dry reddish brown” as many I’ve seen. My smoker is pretty much sealed, and keeps all the moisture in from meat and smoke production (smoking wood makes a LOT of moisture if you capture it.) I don’t really like that very much, and even ran a suction fan on top for 3 hours to help airflow to dry. However, the flavor was very good and it looks great when fried up, so…not sure how much I will worry about this. I might improve airflow with a bigger fan and seal, for the dry phase. But the humidity trapping sealed oven aspect is actually much better for me to achieve moist lethality and temperature control. I will have to do something else when drying is part of the cook.
I sliced up some of the butt, “buckboard bacon”, and fried it up. Outstanding cooked color and flavor, 3% salt and 2% sugar is just what I was targeting for a slightly salty bacon. I am very happy with the smoke flavor and overall bacon flavor, for the butt. The bacon was good too, as good as any I’ve bought–especially since I cod make it slightly salty as I like. Wouldn’t change my recipe or my use of an Equilibrium cure to target and achieve that salt level, but I’mguessing my wife will want it a touch less salty when she tries it, just for blood pressure issues.No soaking was required to reduce saltiness, and I didn’t have to soak and test for saltiness, or worry it would get too salty from a long cure while it waited on loins to cure… so I’m super happy with the Equilibrium method and really recommend it’s ease and results.
‐------------------Just throwing in FDA stuff below since I was reading it to decide on my target temps, and someone else may find it interesting-----------
I myself am interested in ensuring my home methods meet USFDA FSIS requirements just to ensure I am following a good methods and healthy guidance. Not required for home folks not selling stuff or requiring FSIS inspections or permits, but it is easy to comply and I find it interesting, though some may not–to each their own
SKIP THIS BELOW if you’re not interested in what the Fed guidance is.Cooking info I used, for those interested in how this long cook complies with
FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
December, 2021.
I used option 2 for cooking, “sealed oven” where smoker dampers and vents are closed to retain humidity for at least 50% of cook time or 1 hour, whichever is longer; cook time is at least 1 hr; and Endpoint temp is >= 145f and dwells there for at least 4 minutes. I can use this as my Smokin’ It smoker is virtually sealed, with only a 1 inch opening in top for probes and smoke exit. If you don’t go to 145f, but still want to accomplish a USFDA pathogen lethality treatment, then you have to ensure 90% RH, relative humidity, for at least 1 hr, and hit target temps and dwell times. For example, 130 f is the lowest temp allowed, and you have to hold it for 112 minutes. Ensuring 90% RH is a pain with wet and dry bulb, so I elect to just gobto 145 f.
Other critical thing is Come-Up-Time Option: Total time product temperature is between 50 and 130°F is 6 hours or less. In my case, I got to 131 f right at 6 hrs. Next time I will bump up to 155 f a bit faster.
– for those interested, my cook was just 1 of a ton of options the guide pre-allows, or establishments can even submit their own cook method with proof of required pathogen lethality. The curing and salt for bacon, as well as fact it will be cooked again before eating, allows a lower hurdle 5log salmonella reduction, with lower dwell times etc. -
Finished the bacon, belly and butt, at 145 f and 151 f. Took 7.5 hours including the 2hrs at 130 to dry. Schedule was:
130 f, 2 hrs dry
140 f, 3hrs to an Internal Temp of 117, hickory and cherry smoke using a Bella’s Cold Smoke Generator on side to allow light smoke control
155 f, 1 hr to 131 IT.
175 f, 1.5 hrs to IT 145 for belly, 151 for butt.
(This wasn’t scientific, just when I was home to tweak the temps up between errands.)
Loin stayed in another 2 hr to get to 155 f and dry a bit.My bacon didn’t look as nice “dry reddish brown” as many I’ve seen. My smoker is pretty much sealed, and keeps all the moisture in from meat and smoke production (smoking wood makes a LOT of moisture if you capture it.) I don’t really like that very much, and even ran a suction fan on top for 3 hours to help airflow to dry. However, the flavor was very good and it looks great when fried up, so…not sure how much I will worry about this. I might improve airflow with a bigger fan and seal, for the dry phase. But the humidity trapping sealed oven aspect is actually much better for me to achieve moist lethality and temperature control. I will have to do something else when drying is part of the cook.
I sliced up some of the butt, “buckboard bacon”, and fried it up. Outstanding cooked color and flavor, 3% salt and 2% sugar is just what I was targeting for a slightly salty bacon. I am very happy with the smoke flavor and overall bacon flavor, for the butt. The bacon was good too, as good as any I’ve bought–especially since I cod make it slightly salty as I like. Wouldn’t change my recipe or my use of an Equilibrium cure to target and achieve that salt level, but I’mguessing my wife will want it a touch less salty when she tries it, just for blood pressure issues.No soaking was required to reduce saltiness, and I didn’t have to soak and test for saltiness, or worry it would get too salty from a long cure while it waited on loins to cure… so I’m super happy with the Equilibrium method and really recommend it’s ease and results.
‐------------------Just throwing in FDA stuff below since I was reading it to decide on my target temps, and someone else may find it interesting-----------
I myself am interested in ensuring my home methods meet USFDA FSIS requirements just to ensure I am following a good methods and healthy guidance. Not required for home folks not selling stuff or requiring FSIS inspections or permits, but it is easy to comply and I find it interesting, though some may not–to each their own SKIP THIS BELOW if you’re not interested in what the Fed guidance is.Cooking info I used, for those interested in how this long cook complies with
FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
December, 2021.
I used option 2 for cooking, “sealed oven” where smoker dampers and vents are closed to retain humidity for at least 50% of cook time or 1 hour, whichever is longer; cook time is at least 1 hr; and Endpoint temp is >= 145f and dwells there for at least 4 minutes. I can use this as my Smokin’ It smoker is virtually sealed, with only a 1 inch opening in top for probes and smoke exit. If you don’t go to 145f, but still want to accomplish a USFDA pathogen lethality treatment, then you have to ensure 90% RH, relative humidity, for at least 1 hr, and hit target temps and dwell times. For example, 130 f is the lowest temp allowed, and you have to hold it for 112 minutes. Ensuring 90% RH is a pain with wet and dry bulb, so I elect to just gobto 145 f.
Other critical thing is Come-Up-Time Option: Total time product temperature is between 50 and 130°F is 6 hours or less. In my case, I got to 131 f right at 6 hrs. Next time I will bump up to 155 f a bit faster.
– for those interested, my cook was just 1 of a ton of options the guide pre-allows, or establishments can even submit their own cook method with proof of required pathogen lethality. The curing and salt for bacon, as well as fact it will be cooked again before eating, allows a lower hurdle 5log salmonella reduction, with lower dwell times etc.Dave in AZ Got a question fer ya,
Bellies laid flat, horizontal. Do you see a color difference on the top vs bottom side or even maybe a flavor differance top of the belly vs the bottom where the smoke is kissing it harder??I understand a reason to do so is space and the cabinet will accept more meat. Just wondering about hanging.
In your last post I’m confused (go figure!
) in one breath you said,
" I am very happy with the smoke flavor and overall bacon flavor, at least for the butt, and wouldn’t change my recipe or using an Equilibrium cure to target and achieve that salt level."Then just later you say,
“No soaking was required, and I didn’t have to soak and test for saltiness, or worry it would get too salty from a long cure while it waited on loins to cure… so I’m super happy with the Equilibrium method and really recommend it’s ease and results.”I’m a little thick headed,
(hat size over 8-1/8" now that’s a melon!) The way I’m interpreting your comments are contradicting. Is my second adultbeverage getting to me??I’m all ears Chef, just very interested in the bacon!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Dave in AZ Got a question fer ya,
Bellies laid flat, horizontal. Do you see a color difference on the top vs bottom side or even maybe a flavor differance top of the belly vs the bottom where the smoke is kissing it harder??I understand a reason to do so is space and the cabinet will accept more meat. Just wondering about hanging.
In your last post I’m confused (go figure!
) in one breath you said,
" I am very happy with the smoke flavor and overall bacon flavor, at least for the butt, and wouldn’t change my recipe or using an Equilibrium cure to target and achieve that salt level."Then just later you say,
“No soaking was required, and I didn’t have to soak and test for saltiness, or worry it would get too salty from a long cure while it waited on loins to cure… so I’m super happy with the Equilibrium method and really recommend it’s ease and results.”I’m a little thick headed,
(hat size over 8-1/8" now that’s a melon!) The way I’m interpreting your comments are contradicting. Is my second adultbeverage getting to me??I’m all ears Chef, just very interested in the bacon!
Denny O
Hey Denny, thx for reading that tome lol. Yah I see I was confusing, I edited it to clarify. I DID use an Equilibrium cure, and liked it. It is great for me, as I leave town for maybe 5 days, home 1 day too tired to smoke meats, gone 4 days… So knowing it won’t get saltier than intended if I leave it a week or two longer is huge for me.I did read all your bacon posts, great info and experience there and was super helpful to me. I did end up using a brine pickle, as your results look great, but with just enough salt per weight of meat and water to achieve 3% salt.
Laying flat… yah, I forgot to order bacon hangers from Walton’s for Father’s day lol. I do think there is some unevenness of smoke, but since this thing is so airtight and my smoke is getting puffed in from side using an aquarium air pump, it distributed everywhere. Looked even whenever I opened door. I do wish I had the hangers to do vertical though! There is definitely some moisture accumulation on top from smoke moisture, that I don’t love.
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D Dave in AZ referenced this topic on
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Thanks my friend, for clarifying, yes I am confused.
You made a brine soulation of 3% and put the bellies in a wessel (thanks star trek) let them set for days to a couple of weeks? Then smoked.Pops, daveomak and bearcarver was instrumental to my bacon method! I’m hoping that Jonathan will be a boosting aid to take me over the top once again in my endeavor.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Thanks my friend, for clarifying, yes I am confused.
You made a brine soulation of 3% and put the bellies in a wessel (thanks star trek) let them set for days to a couple of weeks? Then smoked.Pops, daveomak and bearcarver was instrumental to my bacon method! I’m hoping that Jonathan will be a boosting aid to take me over the top once again in my endeavor.
Denny O thanks for your PM, I will definitely relook at your Pops brine. So difficult to make everything clear for all readers, you end up writing a book like me
I’ve been following your bacon booster thread to see how you do it, I’d like to trybit too… after you sort out the details!
Here’s a link to the brine method I used. Just 20% of meat weight for the water, all the salt and cure for the meat weight plus water to achieve a 3% equilibrium cure, using the calculator at genuineideas dot com. Inject half, rest in bag for thin brine layer, doesn’t take up much space in fridge.
https://meatgistics.waltons.com/topic/5461/ham-forgot-to-add-cure-1-recovery-and-avoiding-this-mess-up -
Glad to hear the bacon turned out good flavor-wise. As far as the color, I suspect you are correct that it is related to the smoker box and air flow limitations. Not sure there are any quick fixes to that issue, but you could try cracking open the door during the dry cycle. Some air drying at room temperature before loading the smoker could also help.
I wasn’t there while you were doing the smoke, but it just kind of looks like incomplete drying interfered with good color development.
I think the type of unit you have is more oven than smoker, and as you noted, may it not have the air flow that some other smoker designs have.
Having said that, I would be happy to have bacon that tastes good. You can’t taste pretty. -
I’ve had several kinds of bacon curing in the fridge, and was waiting for the thickest to time out so I could smoke it all at once. Today is the day!
11 lbs of bacon, pork belly
9 lbs of Buckboard bacon, pork butt cap
8 lbs of Canadian bacon, pork loin.Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin.
Running a fan on top to pull air thru my almost airtight smoker for drying, and a wee trickle of cold smoke to keep flies away at lower temps.
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Big job, now you get to enjoy the reward. yum
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Glad to hear the bacon turned out good flavor-wise. As far as the color, I suspect you are correct that it is related to the smoker box and air flow limitations. Not sure there are any quick fixes to that issue, but you could try cracking open the door during the dry cycle. Some air drying at room temperature before loading the smoker could also help.
I wasn’t there while you were doing the smoke, but it just kind of looks like incomplete drying interfered with good color development.
I think the type of unit you have is more oven than smoker, and as you noted, may it not have the air flow that some other smoker designs have.
Having said that, I would be happy to have bacon that tastes good. You can’t taste pretty.processhead Paul, I think your comments on drying are spot on. I tried leaving door open a bit, but a bunch of flies were hanging around, so I closed it and tried using fan on top for airflow… But that 1 inch hole and a computer fan didnt do it. Next time I will pre dry in fridge if I can figure out shelf space. It’s hard to do a no heat dry and still meet the 6hr Come Up Time. Thx
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Just for completeness, the finished products:
Bacon:
Buckboard bacon (butt/shoulder)
Canadian bacon (pork loin)
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Just for completeness, the finished products:
Bacon:
Buckboard bacon (butt/shoulder)
Canadian bacon (pork loin)
Dave in AZ Man, that is going to be some enjoyment for a while!
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Just for completeness, the finished products:
Bacon:
Buckboard bacon (butt/shoulder)
Canadian bacon (pork loin)
Dave in AZ
That’s some fine dining there. -
Just for completeness, the finished products:
Bacon:
Buckboard bacon (butt/shoulder)
Canadian bacon (pork loin)
Dave in AZ That is some great looking bacon. I’m jealous.
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That’s some fine looking bacon
. I also like the the detailed write up. What time is breakfast?John Belvedere said in Dave's Multi Bacon smoke:
That’s some fine looking bacon
. I also like the the detailed write up. What time is breakfast?hey, Hey, HEY! Get back in line now!!
I was here first!!I think the airflow also may be the culprit to the color. BUT taste IS what is important.
Ya may eat with yer eyes first but “My Tongue is Da Judge!”
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