bacon smoking

[tinca]

How long would you smoke a piece of bacon for, im using apple and oak ????? Cheers Gaz

[wheels]

How long's a piece of string?

I know people who would smoke it for 3 days or so, personally I 'trickle' smoke mine for 24 hours.

I keep a very low density of smoke in the chamber - obviously, if you have more smoke the amount of time will be less - but you run the risk of a bitter product if you allow the smoke to linger for too long around the meat.

Phil

[beardedwonder5]

Something else to take into consideration. The most highly esteemed salmon smokers stay away from bark. Why? It's claimed the the bark imparts a bitter tinge to the taste.

[saucisson]

I can back that up from personal experience. Bark is dreadful.

Dave

[Ianinfrance]

So your bark is worse than your byte then?

(All right... I'm leaving)

[saucisson]

Dave

[tinca]

Cheers guys, well thats the apple out then i aint no ray mears so im not going to spend hours stripping bark off it, it took me ages to get the oak chips going today and still ended up with a slight bitter smell to the meat , im going to smoke again tomorrow for another 8 hours , hopefully some oak and cherry dust will have arrived, and ive worked out how the proq smoker works and made a bodge job of one, i nicked my bird table which just happens to be the same size and shape and cut up some copper pipe then flattened it to make the bend in the partitions, clearly not as good a the proq but i aint got no money to spare and i like bodging so if the dust arrives i will give it a try and hint to the wife i want a nice proq for christmas if i can find a dust supplier that dont charge the earth, otherwise it aint very cost effective
Does the outside temp make a difference to how the smoke rises, as i had trouble getting it to flow nicely up through the chamber today until around 3 in the afternoon when all of a sudden it behaved itself Gaz

[beardedwonder5]

Those of us who have (sealed) woodburners can testify to the effects caused by atmospheric pressure.