Cannot find the FOOD forum/topic. Please move this.

 

I read a while back about guys smoking their own bacon after curing the belly pork with salt/sugar/Prague powder 1.

I did this and very little water came out in two weeks. Now I am looking at a site about smoking it in a conventional oven.

Set at 150F with a pan of woodchips at the bottom, the meat surrounded by tin-foil.

Please, how can wood chips smoke at such a low temperature?

Try this one 

 

https://amazingribs.com/tested-recipes/pork-recipes/how-make-smoked-bacon-home 

Google ‘Trash Can Smoker’. Works for me.

Thanks Chip & Norfolk, but both of these are for COOKING the food, I want to SMOKE the cured bacon. Many sites say get the internal temperature of the meat up to 150F by having the oven at 200F. Not hot enough to create smoke, and using charcoal gets the oven too hot and COOKS the bacon which is not what I want.

I guess I want a COLD SMOKING method. Any further advice please.

Edited October 4, 20205 yr by stouricks

Cold Smoking is done with temperatures in the range 60 thru to 80 F. Are you intending to smoke for days on end, in your oven.

I place an electric ring at the bottom of my smoker. Put some soaked wood chips in a container. When smouldering place the bacon the highest you can get. Close the lid. Times vary but I never leave the bacon in for more then 2 hours. Comes out smoky and uncooked.

Experiment is the key. Best of luck.

 

I use a smoke tube with wood pellets to make smoke flavor when cold smoking.

On 10/4/2020 at 11:07 AM, stouricks said:

Thanks Chip & Norfolk, but both of these are for COOKING the food, I want to SMOKE the cured bacon. Many sites say get the internal temperature of the meat up to 150F by having the oven at 200F. Not hot enough to create smoke, and using charcoal gets the oven too hot and COOKS the bacon which is not what I want.

I guess I want a COLD SMOKING method. Any further advice please.

You can't 'proper' cold smoke in Thailand. Simply too hot. In Europe we only cold smoke in the winter months otherwise you'll end up with food poisoning. 

Here is a pretty decent guide for American style hot and medium smoking. It should work in Thailand. For me the cold smoked stuff is the real deal though.

https://smokingmeatgeeks.com/smoking-meat-basics/

1 hour ago, Bigz said:

otherwise you'll end up with food poisoning.

Is the sodium nitrite in the Prague Powder there to kill any bad bacteria in the meat?

6 minutes ago, stouricks said:

Is the sodium nitrite in the Prague Powder there to kill any bad bacteria in the meat?

I don't even know what is Prague powder. Is it saltpeter? Saltpeter surely kills bacteria but you can only apply it on the outside. One thing I know for sure that in Central Europe where I'm from and cold smoking is done at almost every household in the countryside you only smoke meat from November to February if the temperature is under 5-10 Celsius. Proper cold smoking takes days and even though bacteria tends to spread from outside to the core it is a big no-no to cold smoke in warm temperatures. This is a thousand years old rule for a reason. 

you're going to require some very large rolling papers..

34 minutes ago, Bigz said:

I don't even know what is Prague powder. Is it saltpeter? Saltpeter surely kills bacteria but you can only apply it on the outside. One thing I know for sure that in Central Europe where I'm from and cold smoking is done at almost every household in the countryside you only smoke meat from November to February if the temperature is under 5-10 Celsius. Proper cold smoking takes days and even though bacteria tends to spread from outside to the core it is a big no-no to cold smoke in warm temperatures. This is a thousand years old rule for a reason. 

Same Same but different. In Italy they just use sea salt. I haven’t died yet.

Bought one of these, and my gf smoking bacon now. Best thing I ever bought in Thailand

 

 

https://www.facebook.com/BBQandSmokersThailand/

@Tagged

 How much did you pay for it?

Edited October 5, 20205 yr by faraday

16 minutes ago, faraday said:

@Tagged

 How much did you pay for it?

19 500,-

On 10/4/2020 at 9:56 AM, stouricks said:

I read a while back about guys smoking their own bacon

I tried it once but can't reach.

13 minutes ago, hotchilli said:

I tried it once but can't reach.

And the Rizlas get all greasy!   LOL

On 10/5/2020 at 7:57 PM, norfolkandchance said:

Same Same but different. In Italy they just use sea salt. I haven’t died yet.

They also control temperature in Italy...they don't cure meat in 30 celsius. They do it in the winter or in cool underground cellars.

 

https://scienceblog.cancerresearchuk.org/2019/04/26/bacon-salami-and-sausages-how-does-processed-meat-cause-cancer-and-how-much-matters/

 

have at er', I'll pass.. 

On 10/5/2020 at 7:57 PM, norfolkandchance said:

Same Same but different. In Italy they just use sea salt. I haven’t died yet.

If you always eat it that way your body is used to the bacteria, like Thai leave their food out all day without fridge and they do not die. I made my smoker  out of a 55 gallon drum Ugly Drum smoker, you can use a galvanized garbage can. look on the internet for plans, my Thai sil buys BBQ good size for 1000 baht, you can buy a pellet smoking tube at LaZada's for cold smoking in a regular BBQ, and a bag of pellets.

 

On 10/5/2020 at 8:09 PM, Tagged said:

Bought one of these, and my gf smoking bacon now. Best thing I ever bought in Thailand

 

 

https://www.facebook.com/BBQandSmokersThailand/

couldnt agree more
got an offset smoker last year
best investment ever, cost 40k from BBQThai
just seen you can now buy an offset smoker from lazada from 8000 baht

i can lieterally cook once a week if i choose

I wouldn't smoke in an oven unless you're willing to dedicate it to smoking, the linings will be destroyed.

 

I also have an offset smoker, ordered from US through UBuy, I've modded it to competition spec. Highly recommend to get one or make one from an old (vegetable) oil barrel.

Edited October 15, 20205 yr by DrTuner

On 10/5/2020 at 5:51 PM, Bigz said:

You can't 'proper' cold smoke in Thailand.

Not outside. However I modded an old fridge with a precision temp controller, an outside pellet smoke generator and fan controlled ventilation. Makes very good smoked mozzarella and salmon. Cost was about 4k baht (old fridge, the temp controller was 1k, used old PC fans, pellet container I had from an old rig) and 1 day of DIY.

Edited October 15, 20205 yr by DrTuner