MalcolmG Posted August 28, 2019 Share Posted August 28, 2019 Need a little advice please folks. I have just cold smoked some bacon in my bbq using my A-MAZE-N pellet smoker for 12 hours. Pic attached. It was cured for 10 days in the fridge using my Woodchurch dry cure bacon pepper seasoning kit and instructions which is fantastic. However I noticed the temperature in the BBQ crept up to around 45 degrees F during the process. Would this still be safe to eat as it is recommended that when cold smoking the temp should be below 100 degrees F. I should have monitored it more closely !! Thanks 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted August 30, 2019 Share Posted August 30, 2019 Provided it looks and smells OK it will still be safe to eat - as the salt and cure will have killed off surface bacteria and the smoke will have inhibited any growth during the smoking. You may find though that the higher temperature has had a detrimental effect on the meat structure which may make is less palatable - but that will be a personal choice. I would suggest that you avoid eating too much at one sitting and avoid giving it to young, old or unhealthy people who may have a impared immune functions. 1 Quote Link to comment Share on other sites More sharing options...
MalcolmG Posted August 30, 2019 Author Share Posted August 30, 2019 Very many thanks Wade. It looked fantastic using the Woodchurch cure and hickory pellets. Its in the fridge and will be slicing it shortly. 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted October 24, 2019 Share Posted October 24, 2019 How did you slice it mate? Quote Link to comment Share on other sites More sharing options...
MalcolmG Posted December 13, 2019 Author Share Posted December 13, 2019 On 10/24/2019 at 12:18 PM, Justin said: How did you slice it mate? Sorry Justin - just saw your message. I haven't been on the forum for a while. I use a large, very sharp carving knife. After smoking I leave the bacon in the fridge for 48 hours before slicing so it pretty firm. Hope that helps. 2 Quote Link to comment Share on other sites More sharing options...
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