Smoking in an ice storm
Smoking in an ice storm
Yesterday I put a slab of butt bacon and a half dozen whitting filets in the smoker and got a maple fire going. About six hours in it started a light rain that was freezing on contact. The temperature inside the smoker was hovering around 35 degrees. The fire was still making smoke at midnight so I went to bed. They are all a nice beige color now it will be interesting to see the color change with some heat treatment.
Ross- tightwad home cook
- sawhorseray
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I'd think after that amount of time the butt bacon would have some fine smoke penetration, tho everything might be frozen when you get out of bed. Maybe throw the slab into a 175° oven until the IT reaches around 130°, let it rest in the fridge over-night, bacon and eggs the next day? Hmm, maybe French toast and sliced bacon, done limber? RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
Re: Smoking in an ice storm
Man, I've heard of cold smoking, but this is...ssorllih wrote:The temperature inside the smoker was hovering around 35 degrees. The fire was still making smoke at midnight so I went to bed.
uh...
...innovative. That's it.
Hey! Come to think of it, there's a Ross Ice Shelf in Antarctica. We should obviously call the technique "Ross's Ice Shelf Smoking."
Experience - the ability to instantly recognize a mistake when you make it again.
Hi Ross,
I was complaining about our temperatures for smoking, I just finished "Cold Smoking" 10 kg of Csabai with an outside temperature of 35C ( 94F).
Quite an adventure and some head scratching for me, they turned out very nice.
The same as your bacon will be.
One thing though, we gained experience!!!!!!!!
Cheers,
Jan.
I was complaining about our temperatures for smoking, I just finished "Cold Smoking" 10 kg of Csabai with an outside temperature of 35C ( 94F).
Quite an adventure and some head scratching for me, they turned out very nice.
The same as your bacon will be.
One thing though, we gained experience!!!!!!!!
Cheers,
Jan.
The pictures
I increased the salt on this slab and on the first slice it seems a little heavy, I used honey on this and it isn't enough different for me to choose this over molasses and sugar.
Ross- tightwad home cook