COLD SMOKED, DRY CURED - HOMEMADE BACON - All done in the offset smoker

I finally figured out how to COLD SMOKE in my offset smoker.... I took me a bit but I did it..... The first thing that came to me was to make some Bacon like I grew up on.... This Bacon takes a while to make because first, you need to salt it (I used pickling salt - and I used 2% by weight of salt - you need to weigh the piece of meat you are curing and then figure out 2% of that weight in Salt) and this takes time, a minimum of a week, preferably 7-10 days.. this way the salt and cure have time to do there job to get the desired results... After this you need to smoke it, and Cold smoking is just that.... with very little heat... that is the trick, how to create the smoked needed but with very little heat.. You don't want the heat because you aren't cooking the product. My first hurdle was to find the Hardwood Sawdust I needed to use, after some digging I found it.. I am using a 8/16 Hardwood sawdust.... this is small pieces just what I wanted.... and second how to light it without setting it on fire, I just need it smoldering.... I came up with using the lump charcoal I had... By lighting the charcoal this is your ignition source to keep the sawdust smoldering and giving off lots of smoke but without the heat.... And then 3rd, you need time and patience.... this is not a fast process by any means.... When doing this you need the warm air to dry the surface of whatever you are smoking because wet surfaces do not take the smoke as well..... This process of cold smoking took me 11 hours this day, it was around -5C outside (it is winter here in Canada) but totally worth it...... I will only do this when the weather allows, meaning I won't be doing this in the summer when it is hot out, I will leave it for the colder months... if you make a bigger batch, and want to keep it, vacuum pack it in usable sizes and then freeze it... this way it will keep a long time for sure...

I really hope you liked the video and if you have any questions please feel free to leave them in the comments below...


Music by Epidemic Sound - https://www.epidemicsound.com/referra...


Thank you for the support and Happy Eating!!!

Andre