COLD SMOKED VS HOT SMOKED HOMEMADE BACON ~ Ghost Pepper Bacon Recipe
Vložit
- čas přidán 2. 02. 2019
- Cold Smoked vs Hot Smoked Homemade Bacon!
Berkshire pork belly available at Lobels of New York: www.lobels.com
Vac Master: www.vacmasterfresh.com/
Lonestar Grillz: lonestargrillz.com/
Camp Chef Pursuit available here: www.campchef.com/
Tee Shirts now available here: teespring.com/stores/smoky-ri...
I have a lot of people that ask where they can get certain things that I use in my videos, so I created a Amazon Store, and have everything I could think of that I've used one way or another in previous videos and listed them within it, so please take a look around and hopefully you will find what your looking for. Also I will update as I need to. Thank You! www.amazon.com/shop/smokyribs...
You can support us here: www.paypal.me/SmokyRibs Thank you for your support, it's very much appreciated!
You can connect with Smoky Ribs on the following social medias!
FaceBook: smokyribs1?r...
Twitter: / smokyribs
Pinterest: / m. .
Instagram: / smokyribs
You can also watch all of the Smoky Ribs videos on your big screen TV via our dedicated Roku app: channelstore.roku.com/search/
#ColdSmokedBacon #PorkBelly #HotSmokedBacon - Zábava
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.
Awesome video. Thank you for taking me along your adventure. It was a blast.
Good tutorial on makin' bacon. Cayenne would be the crowd fav, but I'd love to try that Ghost pepper one. Thanks, Rus!
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
Wow, this is a cool video and tutorial on bacon! Great job Rus
Awesome video Rus. Not only do I want to eat bacon right now... I want to make some! Thanks for uploading this brother!
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.
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.
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.
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! 🍻
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.
Hi Rus.... Love the new channel intro! And I learned a lot from this video... Thank you!
Wish I could make it all look as easy as you do! Thanks for sharing your skill Russ.
Thanks Rus.. Great video for my new smoker! will be doing this.
You're the best! Love the information and tips!
Great instructional my man! Love it!!!
I been on this chan for 2 minutes and already like this show! Keep it up!
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
Very nice Rus
I have just today gotten hold of sodium nitrate to make bacon so this video sure came at the right time :)
Excellent video. Clicked to learn more about cold smoking but learned much more. Thanks!
That's awesome, glad you found the video!
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!
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.
This is a really informative guide thanks so much
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.
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.
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 was hooked as soon as I read bacon. Thanks for sharing.
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 👍🏻
Your hard work and patience paid off. I bet it is so good you could bag it and sell it!
I agree with the statement on your first shirt you were wearing in this video..👌🏻👌🏻Lol
This was fascinating to watch. I could listen to that wonderful accent all day.
That's some delicious looking bacon brother awesome video.
Excellent video, Rus!
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
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
That ghost pepper is something else. Thank you for a very informative video.
Thanks for watching!
You had me at bacon. Very nice looking bacon, Russ. Cheers!
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.
The inside vac chamber shot was awesome!
As always.....Great teaching video.
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.✌👍🏈
Nice work Russ!
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. 😎.
Looks great!
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.
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 have wanted to make my own bacon for a while. Which way did you like better? It seemed like the cold smoke tasted better.
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...
Great video Russ.
hi how long generally the cold smoke meat last compared to the hot smoke?
Outstanding video..Great job..
Thank you very much!
Great video!
Thank You from Phoenix Arizona ;
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
Breath through the cayenne, Rus. You can do it. Looks good. Thanks.
Just dod my 1st Hot smoked and I am Hooked!!
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
At least your wife knows how to pronounce cayenne! Lol. Great video!
Thanks for the sodium nitrate talk. More knowledge = more better. Thanks Russ
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 teaching video, yum.
Glad you enjoyed it!
Bacon is my weakness.... You got a new sub!
p.s. Recommended by Sapo.
Ghost pepper sounds delicious I think I want to try the wild Texas Chile piquin
Can you tell me the brand of slicer you have
great looking bacon> I need to try the hot smoked
Awesome!
so if I don't have a Guru could the Masterbuilt cold smoke be adapted ? Is the morel of the story use a larger discharge opening period ?
Good airflow in general is what you want. In a hot smoker, the heat is creating the draft as the heat rises and exits it is pulling in replacement air from the bottom, but with cold smoking and absence of heat then anyway to create better airflow the better so the smoke doesn't become stagnant and give the meat a bitter acrid creosote taste. But instead a nice smooth smoky flavor. That's why I ended up using a fan controller to create positive air flow. Now with all that said, I have also used a Pit Barrel Cooker with a smoke tube and had great success with that as well by opening the bottom vent all the way open and removing one of the rebars to allow better air flow. An Ugly drum smoker would probably work even better.
@@SmokyRibsBBQ Gotcha Thanks for the reply .
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.
Great video, I've gotta take a swing at bacon
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.
True cold smoke is below 77f/25c. Bacon 24-36 hrs smoke
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'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.
Nice guy. Great video. I am in.
Where do you learn these techniques from? Is it just trial and error or are you what I presume is a culinary angel?
As aways perfekt I gone do all this. Tanks
That looks amazing. You're killing me. I will never have access to anything like that. But, oh, it looks so good.
your opinion on salt curer vers sugar curer sir
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!
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!
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.
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
First time I ever had a ghost, it took me almost an hour to eat it..
Thanks, Rus!
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/
Sodium nitrate is better than getting sick eh Rus? Great vid!
AFS! Acceptable Floppy State bacon. Perfectly cooked, my friend. I'd be all over that Ghost Pepper bacon :)
lolz, needed that smile.
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 CZcams 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
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 gotta make a video recommendation... “Brunswick Stew”
how about doing shake with the bag
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
I'm curious as to why you're measuring dry ingredients in wet measuring cups.
There not wet, I dried them! 😂🤣😂
Is this dry measurement or wet measurements
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
Do you fry on pan all bacons...you dont eat it just as cold- or hotsmoked?
Cold smoked is still raw. Hot smoked is fully cooked and safe to eat as is, but I still normally fry it to crisp it.
Smoky Ribs BBQ ...Thanks for reply. I cold smoke salmon and eat it as it is. But I have never tried to coldsmoke before any meat, but today I have a small piece of wild reindeer in cold smoke as I am writing. Yes (as You) I am little afraid for cold smoked beef though it has been in heavy salt in 2 days. I think I will put, when ready, in the freezer for a day after smoking, risk of trichinosis in meat, I think that will kill those if there is any. I have never heard of Ghost pepper...It's some hothot Chili I find out on Google 😊
edit: maybe i missed it in viseo, but how long was the meat in coldsmoker?
Sodium nitrate/nitrite is less dangerous than botulism... Everyone has had hotdogs and bologna... it's in there too.
Totally agree! Thank you!
you da man!!
New CZcams friend. Delicious food