Smoking Heart and Bacon


I had been thinking of cold smoking my piece of curing elk heart, and then ‘Meat Smoking and Smokehouse Design‘ arrived from the library. Inspiring book. No question I was going to give it a go after reading all kinds of cool ideas on how to cold smoke. It’d only been curing a couple days, but I had some bacon that was ready to get smoked, and I figured  I’d take care of them both at the same time. I wasn’t


5 Responses

  1. Andrew says:

    So you’re using split birch as a heat source?

    I made a mass capacity monstrousity cold smoker from an old freezer, which is doing pretty good. Very interested in the cured heart you’re doing.

  2. Kevin says:

    Yep – I have spruce and birch for heat. Because I have a supply that’s free, mostly. I smoke with apple, cause it’s plentiful here.

    Old freezer – cool idea. That is lots of capacity!

  3. Andrew says:

    Yeah I’m south of Red Deer. I use propane for a hot smoke and a hot plate for cold smoke, with the dampers wide open. I could probably fit the whole back leg of a deer in there.

    Can’t find much apple around here but will sometimes use prunings from the spring. Typically I use barkless, dry diamond willow (bark makes very, very bitter smoke). Nice mellow smoke that leaves the food brick red. The bark is easy to get off if you just burn it for a bit and then put it out — the tree I cut from was hit by a grass fire.

  4. Kevin says:

    Andrew – good tip on the willow, I’m going to have to try that, including the burning off of the bark.
    I’ve still got to rig up something for cold smoking with some capacity – I’m keen to tackle the challenge.

  5. [...] almost to a fault. It smells lightly like game but not strongly so, with light smoke notes from the cold smoke [I'd go longer next time], and is simply mushroomy & salty. I noticed the mushroom, then looked [...]

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