Bacon Two Ways

[adventureswiththepig]

Here is my first attempt at making bacon. I'm pretty pleased with it I think. All feedback gratefully received.

http://adventureswiththepig.wordpress.c ... on-2-ways/

[wheels]

It looks great.

Phil

[adventureswiththepig]

Cheers Phil. It tastes great too!


More smoke powder next time I reckon.

[wheels]

Or one of these babies:

http://www.macsbbq.co.uk/CSG.html

Go on, you know you want to...



Phil

[adventureswiththepig]

Or one of these babies:

http://www.macsbbq.co.uk/CSG.html

Go on, you know you want to...



Phil

WOW!!! I can use that indoors?

The important question is will it fill my house with smoke and make my girlfriend furious?

[wheels]

I wouldn't use it indoors, but all you need is some form of box with it in outside.

Phil

[onewheeler]

The rate of smoke a CSG makes is quite small and you might be OK with it indoors under a cooker hood. If you have an outside space, any fairly well enclosed container will do. My smoker is currently the box that the microwave came in inside the garage. The CSG sits on a bathroom tile on the bottom (to stop the box catching fire), and the salmon sits on a baking rack supported above the CSG on four flowerpots.

[wheels]

I did a review of their cold smoker here:

http://www.localfoodheroes.co.uk/?e=583

Now, I'm not suggesting that you buy one - but it maybe an option. Personally, if I hadn't got a suitable container, I'd spend £5 on a beer bucket and use that. CSG in the bottom; meat on some make-shift shelves, and hey ho!

Similar to this one from the 'old days':

http://www.localfoodheroes.co.uk/?e=20

Phil

[adventureswiththepig]

So many ideas.....


Got to make a smoker I think

[onewheeler]

Here's a picture of my smoker:



The CSG is a home-made Kevster design, stood on a spanner and a bit of steel rod to minimise the heat loss to the two bathroom tiles. The box is made of cardboard.

Martin/

[adventureswiththepig]

Interesting. Does smoking in a big cardboard box work ok? Is there a minimum distance to keep the bacon/sausages etc away from the smoker?

[onewheeler]

Best if the box is large enough to place the food not directly over the CSG otherwise some bits will be much smokier than others. The CSG is usually a bit further left than in the photo. That aside, it's exactly as shown with the lid flaps folded down when in use (and something put on top to stop them springing up). There's a gap in the top about 5 mm wide and 15 cm long where the flaps don't quite meet, which is plenty to let combustion air in.

I've smoked salmon, tuna, bacon, cheese, nuts & seeds and probably other stuff in it. All good.

I used to use the BBQ in the back garden with a cover over it, but there was too much air circulation on windy days.

Cheers!

[wheels]

You may be interested in this post:

http://www.localfoodheroes.co.uk/?e=583

Phil

[adventureswiththepig]

Phil , I'm going to get myself one of those smokers I think. Now I just need to work out what to put it in....


Wooden box, cardboard box, brewing bucket? Decisions Decisions.

[wheels]

Something like these containers may be good:

http://www.localfoodheroes.co.uk/?e=20

The trouble with cardboard is that, unless you have a covered outside space, you become a fair weather smoker.

Phil