Using cherry pellets for cold smoking bacon

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Copasspupil
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Using cherry pellets for cold smoking bacon

Postby Copasspupil » Sat Mar 21, 2020 9:17 am

Normally I would not make comments or bring up a topic on types of pellets and smoke. I was cold smoking this slab of pork belly for bacon. All I had was a bag of cherry pellets and I can’t tell changes in flavor from one pellet to the next honestly but check out the color. I might have to change my opinion on it after seeing this. The color of the fat really changed after I’d guess 4-6 hour smoking session. This was done overnight while I slept.
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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spacetrucker
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Re: Using cherry pellets for cold smoking bacon

Postby spacetrucker » Sat Mar 21, 2020 5:21 pm

cherry does give a distinct red color; now cooking on cherry wood I can tell a difference it has a sweet taste to it as best as I can remember; the thing about pellets if you can get some 100% cherry you will notice a slight taste difference but I like the pellets mixed with oak because of the temperature stability.. just my $0.02 :salut:
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Copasspupil
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Re: Using cherry pellets for cold smoking bacon

Postby Copasspupil » Sat Mar 21, 2020 10:15 pm

Honestly I don’t think I have ever had 100% of any wood. Usually when I’ve done it, it has a darker look. Since it was cold smoked, I don’t think it got any hotter then 60* since it got down to 35 outside over night.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

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