Smoking gun, cold smoking pork belly and cheek

Lynne_Lasser_15587

Has anyone cold smoked their own bacon or guanciale with the polyscience smoking gun? I have some curing in my fridge now that will need cold smoking in a few days. I was thinking a 20 second blast of applewood smoke, with meat placed on a rack or balls of foil for circulation inside a tightly wrapped foil pan would do it, but not sure how long to leave it, or if i should do multiple insertions if smoke. Maybe 45 minutes for a 3 lb belly? I have used the smoking gun for tahini, cheese, salt, chili and a few other things with outstanding results. I really like that the ash is not in with the food to taint the flavor. Also fun to put spices in there that toast well. But i dont want the trouble of smoking the bacon as i use it after its cooked. Previously tried the emson pressure smoker and sent it back for a number of reasons, but mainly flavor and build quality. Any advice is appreciated.

Andy_Parrott_66285

I have the book Sous Vide the Art of Precision Cooking from the team at sousvidetools.com, and they have a recipe for smoked pork belly, where you use the smoking gun before you sous vide the pork. The smoke will penetrate the fat and through all of the meat during it;s cooking time. They recommend placing the pork belly in a deep tray with high sides that rise above the meat, and cling film the top tightly. Make a small hole in the cling film and insert the smoking tube. Cover the meat with apple wood smoke and cover the hole. Repeat up to 10 times depending on the depth of smoke you want to achieve. They don't give a stand time for the smoke in this recipe, but in other recipes in the book it's about 5 minutes.