#13 Cold Smoke Process
Posted: Sat Sep 10, 2016 4:25 pm
Almost done with my #13 Cold Smoke. Just an idea I came up with. We'll find out how the final product turns out. I'm on day 26 so will be cold-smoking come tomorrow:
10lb pork belly
9lb pork loin
10 sausages (3 pork, 3 chicken jalapeno, 4 pork linguica)
13 Cold Smoke Recipe
Rub/Brine #1 – Brown Sugar/Sugar/Salt/Black Pepper/Garlic/Pink #1 (Add maple syrup for brine)
Rub/Brine #2 – Sugar/Salt/Jalapeno/Pasillo/Garlic/Onion Powder/Black Pepper/Pink #1
Day 1
Pork Belly (Apple-wood Smoked Maple Bacon)
- Dry Rub #1
- Wrap in plastic wrap
- Cure 13 days (turn every few days)
Pork Loin (Hot Loin Bacon)
- Dry Rub #2
- Wrap in plastic wrap
- Cure 13 days (turn every few days)
Day 13
Sausages (Brine in Rub#2 mixture)
Pork Belly/Pork Loin
- Unwrap, rinse
- Soak in water 1 hour, 30 minutes
- Rinse and soak again 1 hour, 30 minutes
- Air dry 1 hour, 30 minutes
- Bag with appropriate brine
- 13 days (turn every few days)
Day 26
- Open bag and rinse
- Soak in water 1 hour, 30 minutes
- Rinse and soak again 1 hour, 30 minutes
- Air dry 13 hours
Cold Smoking
- Stabilize cold smoker to between 65°-75° - (do not get hotter than 104°)
- Hang Rub #2 meat in smoker
- Add dried peppers (jalapeno and pasillo) to firebox
- Smoke with dried peppers 1 hour, 30 minutes
- Add Rub #1 meat to smoker
- Smoke with Cherry wood 1 hour, 30 minutes
- Smoke additional 1 hours, 30 minutes, coals only
- Smoke with Apple, Hickory wood 4 hour, 30 minutes
- Smoke additional 4 hours
Resting
- Let meat rest 13 hours in fridge
Slice and Store
- Freeze meat for at least 1 hour, 30 minutes
- Slice to desired thickness
- Vacuum seal
- Cook and enjoy
10lb pork belly
9lb pork loin
10 sausages (3 pork, 3 chicken jalapeno, 4 pork linguica)
13 Cold Smoke Recipe
Rub/Brine #1 – Brown Sugar/Sugar/Salt/Black Pepper/Garlic/Pink #1 (Add maple syrup for brine)
Rub/Brine #2 – Sugar/Salt/Jalapeno/Pasillo/Garlic/Onion Powder/Black Pepper/Pink #1
Day 1
Pork Belly (Apple-wood Smoked Maple Bacon)
- Dry Rub #1
- Wrap in plastic wrap
- Cure 13 days (turn every few days)
Pork Loin (Hot Loin Bacon)
- Dry Rub #2
- Wrap in plastic wrap
- Cure 13 days (turn every few days)
Day 13
Sausages (Brine in Rub#2 mixture)
Pork Belly/Pork Loin
- Unwrap, rinse
- Soak in water 1 hour, 30 minutes
- Rinse and soak again 1 hour, 30 minutes
- Air dry 1 hour, 30 minutes
- Bag with appropriate brine
- 13 days (turn every few days)
Day 26
- Open bag and rinse
- Soak in water 1 hour, 30 minutes
- Rinse and soak again 1 hour, 30 minutes
- Air dry 13 hours
Cold Smoking
- Stabilize cold smoker to between 65°-75° - (do not get hotter than 104°)
- Hang Rub #2 meat in smoker
- Add dried peppers (jalapeno and pasillo) to firebox
- Smoke with dried peppers 1 hour, 30 minutes
- Add Rub #1 meat to smoker
- Smoke with Cherry wood 1 hour, 30 minutes
- Smoke additional 1 hours, 30 minutes, coals only
- Smoke with Apple, Hickory wood 4 hour, 30 minutes
- Smoke additional 4 hours
Resting
- Let meat rest 13 hours in fridge
Slice and Store
- Freeze meat for at least 1 hour, 30 minutes
- Slice to desired thickness
- Vacuum seal
- Cook and enjoy