[hamiltont]

Quite simple and old skool actually.

1T morten tenderquick per #
1t brown sugar per#

Sprinkle on meat

Put in large zip lock bags, flip meat daily for 5 days

End of day 5 rinse, and put back in fridge uncovered overnight

Day 6  8hrs of cold smoke (usually hickory, and a fruitwood)

Day 7 slice and package.

AWESOME. Very similar to the Canadian Bacon. I'm guessing a meat slicer would be real handy with all that bacon..  Cheers!!!

[phillamb168]

Quite simple and old skool actually.

1T morten tenderquick per #
1t brown sugar per#

Sprinkle on meat

Put in large zip lock bags, flip meat daily for 5 days

End of day 5 rinse, and put back in fridge uncovered overnight

Day 6  8hrs of cold smoke (usually hickory, and a fruitwood)

Day 7 slice and package.

1. how much wood per pound?
2. when you say flip daily, do you open the bag and flip, or just flip the bag?

[rabeb25]

Quite simple and old skool actually.

1T morten tenderquick per #
1t brown sugar per#

Sprinkle on meat

Put in large zip lock bags, flip meat daily for 5 days

End of day 5 rinse, and put back in fridge uncovered overnight

Day 6  8hrs of cold smoke (usually hickory, and a fruitwood)

Day 7 slice and package.

AWESOME. Very similar to the Canadian Bacon. I'm guessing a meat slicer would be real handy with all that bacon..  Cheers!!!

Yessir, it comes in really handy!

[rabeb25]

1. how much wood per pound?
2. when you say flip daily, do you open the bag and flip, or just flip the bag?

1. I don't know how much wood, I keep adding it to last 8 hours
2. flip the whole bag

Bryan

[bluesman]

1. how much wood per pound?
2. when you say flip daily, do you open the bag and flip, or just flip the bag?

1. I don't know how much wood, I keep adding it to last 8 hours
2. flip the whole bag

Bryan

Any idea what the temp of the cold smoke was...?

[boulderbrewer]

Does the fruit wood show up or mostly hickory?

Did you know that is only 0.15# per day? as an average.

[boulderbrewer]

1. how much wood per pound?
2. when you say flip daily, do you open the bag and flip, or just flip the bag?

1. I don't know how much wood, I keep adding it to last 8 hours
2. flip the whole bag

Bryan

Any idea what the temp of the cold smoke was...?

Bet is was 200F

[rabeb25]

Nope, cold smoking is keeping it under 100f for sure.. the colder the better, I shoot for the 60's personally.

[tschmidlin]

Interesting that you do it that cold, Charcuterie says to do it at ~225 until the meat hits 150F internal.  i might have to try the next batch colder.

[bluesman]

Interesting that you do it that cold, Charcuterie says to do it at ~225 until the meat hits 150F internal.  i might have to try the next batch colder.

I've read anywhere from 128F to 160F. Some say the bacon should be partially cooked whereas others suggest reaching the point of "almost cooked" but regardless of internal temp the outer layer should be reddish-brown.

[rabeb25]

With my use of nitrates, you can cold smoke. Salt only needs to be hot smoked.

[bluesman]

I think the biggest reason for achieving the hotter temps is for the texture of the meat after being cooked. I would like to try some cold and hot smoked bacon side-by-side to taste the real difference. I've also read that the use of nitrites enhances the flavor of bacon, but I've also read that the use of salt and sugar alone can achieve the same flavor with proper processing techniques including a 150F smoke. YMMV
 

[tschmidlin]

With my use of nitrates, you can cold smoke. Salt only needs to be hot smoked.

Ah, good point.  We skip the nitrates, although I have some for playing around.

[boulderbrewer]

Nitates don't fly in my book but that makes sense.

[roguejim]

CHRISTMAS HAM

Just one pic here of the final product.  Pre-cooked half ham, butt portion, bone-in.  I used Dr. Chicken's Ham Glaze.  It was murder.  In the pan, I was afraid the coffee flavor was too dominant.  I went with it anyway.  On the ham, I couldn't pick it out, but I think it offset the sweetness of the glaze, and added a definite richness to it.  I doubled the maple syrup, and also added a small amount of pineapple juice to thin the glaze out a tad.  The OJ and vinegar really added a nice tanginess.  I glazed twice, beginning at 120F, and again at around 130F, internal temp.

Glazing Sauce:

½ cup brown sugar
¼ cup maple syrup (use dark grade B real maple syrup if available)(dark grade B has more flavor than grade A)
¼ cup honey
2 Tbsp cider vinegar
1 – 2 Tbsp Worcestershire sauce
2 Tbsp instant coffee granules (use a good brand because it makes a difference)
1 Tbsp dry ground mustard
2 Tbsp orange juice concentrate (a good brand provides better flavor)

This was my first chance to run the "Savannah Stoker" controller in my Traeger 075.  I used it straight out of the box.  No auto tune.  No firebricks.  Ambient air temp was 36F.  I smoked the ham at 325F for about 4 hours to an internal temp of 140F.  The Savannah Stoker did not drift more than 5 degrees either way from the set temp, and was seldom beyond 3 degrees either way.  This was the best ham I've ever had, and provided several ham and egg breakfasts, not to mention ham and sweet pickle sandwiches.

And now the pic.