Another use for the keezer - making bacon

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Dutto

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Took the pork loin out of the brine on Wednesday, patted it dry and let it mature in the fridge until Friday, then sliced it up after 30 minutes in the feeezer.

As usual, rather than try and carve it to the last slice, I made lardons out of the first slice and the last couple of inches and fried them up to crisp to sprinkle on a salad! Perfect!

Unfortunately, I am still chair-bound, so I didn't bother smoking the pork loin; but it still tasted superb!
 

crowcrow

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Smoked in the bbq yesterday with the smoking tube - the 12 inch one smoked for about 5 hours which seems good. I'd guess I used about 200g of pellets - I'll try to weigh next time, but interested as a 6kg bag cost £18 (plus £11 for the tube) - I like to know what my hobbies actually cost me!

IMG_20200628_161545.jpg


I used my folks bbq as I hadn't set mine up yet - obvs with the lid on.

IMG_20200628_212804.jpg


Smells amazing but I had the meat too close to the smoker - will have to if it is ruined or burnt, but gut feeling is it will be OK. I've wrapped in clingfilm and several carrier bags (as the smell is so strong I don't want it ruining my keezer!) and I'll have a bit in a week once things have mellowed.
 

dan125

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As usual, rather than try and carve it to the last slice, I made lardons out of the first slice and the last couple of inches and fried them up to crisp to sprinkle on a salad! Perfect!
That's a great idea, as there are still plenty of rashers to go around
 

dan125

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Smoked in the bbq yesterday with the smoking tube - the 12 inch one smoked for about 5 hours which seems good. I'd guess I used about 200g of pellets - I'll try to weigh next time, but interested as a 6kg bag cost £18 (plus £11 for the tube) - I like to know what my hobbies actually cost me!

View attachment 28409

I used my folks bbq as I hadn't set mine up yet - obvs with the lid on.

View attachment 28408

Smells amazing but I had the meat too close to the smoker - will have to if it is ruined or burnt, but gut feeling is it will be OK. I've wrapped in clingfilm and several carrier bags (as the smell is so strong I don't want it ruining my keezer!) and I'll have a bit in a week once things have mellowed.
Does look like it got a bit cooked. I found my 1st smoked batch had mellowed quite a bit after a week
 

dan125

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My bacon and cardboard box survived the night and the apple/maple combo seems a bit milder than the cheery/beech I used last time.
20200629_193644.jpg
 

Dutto

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......

Smells amazing but I had the meat too close to the smoker - will have to if it is ruined or burnt, but gut feeling is it will be OK. I've wrapped in clingfilm and several carrier bags (as the smell is so strong I don't want it ruining my keezer!) and I'll have a bit in a week once things have mellowed.
It looks totally ruined and inedible ... wink...

... so if you PM me I will give you an address to send it to in Sleaford. clapa

If by any chance it's just "really smoky" then I suggest that you cut it up into small lardons and use them to add a beautiful flavour to Macaroni Cheese, Cauliflower Cheese or fry them and add the bits to a Salad.

Don't throw it away! :mad:
 

Brewnaldo

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Excellent thread. Just about to embark on my curing/smoking journey. Got the river cottage hand book to guide me but a couple of questions....

Does anyone have any tips for keeping the cold smoke generator lit? The one time I used it it burned about 2 inches then went out. Had to keep trying to relight.

Also, the conditions required for dry aging meat, ie temp and humidity controlled. The handbook doesnt really suggest a home solution for this. I imagine something similar to a fermenting fridge but I dont really know. I'd like to make bacon and smoked fish etc but also interested in cured meats like salami, Parma ham etc
 

Dutto

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.......

Does anyone have any tips for keeping the cold smoke generator lit? The one time I used it it burned about 2 inches then went out. Had to keep trying to relight.

Also, the conditions required for dry aging meat, ie temp and humidity controlled. ..........
Buy the cheapest aquarium air pump that you can find (about £10). The reason it goes out is a lack of oxygen. A pipe leading from the aquarium pump (placed outside the smoke generator) to the inside will keep it smouldering away.

With regard to the second question, I think it helps if you live somewhere like the Pyrenees 'cos they seem to dry out salami and hams there with no problem; otherwise, I have no idea as to what is ideal in the UK as I have never tried it. Sorry!
 

dan125

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Excellent thread. Just about to embark on my curing/smoking journey. Got the river cottage hand book to guide me but a couple of questions....

Does anyone have any tips for keeping the cold smoke generator lit? The one time I used it it burned about 2 inches then went out. Had to keep trying to relight.

Also, the conditions required for dry aging meat, ie temp and humidity controlled. The handbook doesnt really suggest a home solution for this. I imagine something similar to a fermenting fridge but I dont really know. I'd like to make bacon and smoked fish etc but also interested in cured meats like salami, Parma ham etc
I've only used the cold smoker twice and it burned all the way around no problem both times. From what I've read exessive moisture in the wood dust and/or lack of air flow as Dutto mentioned can cause it to go out early.
 
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