Chopped & Formed Cider Mill Bacon

[HighOnSmoke]

After seeing TentHunteR’s post on his lower salt chopped and formed cider mill bacon I decided to give it a shot
but I did not make mine a lower salt version.  I actually added 3.5 teaspoons of pickling salt instead of the 2 he
used.  The normal salt level is 4 to 5 teaspoons.  I formed it the night before and refrigerated it overnight.

Here it is after a 3 hour cold smoke of apple and cherry wood pellets and 4 hours at 175 using Lumberjack Cherry
pellets.  Once it cools then into the refrigerator for 48 hours.


Here it is after being sliced.


A few sample pieces being cooked.


All packaged up and ready for the freezer.


I don’t know what the lower salt version taste like but this version to us had the right amount of salt. Yes, it
does look like turkey bacon but definitely to us tasted a whole lot better.  I will be doing this one again.

[Sandman]

That looks crazy good. Not sure how I missed TH"s first post.

[Smokin Don]

looks great to me Mike, nice job and this is on my long to do list!!! Don

[ACW3]

Mike,
I am glad to see someone try Cliff's recipe.  One of these days I will try it myself.  Looks pretty darn good to me.

Art

[HighOnSmoke]

Mike,
I am glad to see someone try Cliff's recipe.  One of these days I will try it myself.  Looks pretty darn good to me.

Art

I think you will definitely like it Art. I will try to remember to bring some to give you in Ohio.

[hikerman]

Looks great Mike! I'm gathering some tomatoes, lettuce and bread!

[TMB]

Another one I must try!

[TentHunteR]

Excellent Mike!  Man that Cherry smoke sure gives a gorgeous mahogany color. 
Thanks for posting your adjustments and results!

[TMB]

OK I got to ask, when cold smoking where do you try to keep the temp??  Below 100 , or lower or does it mater?

[HighOnSmoke]

OK I got to ask, when cold smoking where do you try to keep the temp??  Below 100 , or lower or does it mater?

I may be doing it wrong, but if it has a cure like this one, I just lit the tube smoker and put it in for 3 hours and didn't worry about the
temp of the smoker or the ambient temperature. Now if I was cold smoking cheese I would definitely be monitoring both and try to keep it under 90 degrees.
I hot smoked mine at 175 to 185 until it hit 152.  Also if I was cold smoking anything without a cure I would be monitoring both. I make sure I stay within the
safe zone of 40 -140.  A big tray of ice in the smoker doesn't hurt. I am possible there are more experienced cold smokers here that can add to this Tommy.