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Unread 12-03-2011, 01:03 PM   #7
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma
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Pork fat starts rendering at temps above 85F. I do not monitor the internal temperature of my bacon when "cold" smoking... I monitor the temperature of my smokehouse to keep it below that level while cold smoking bacons and hams.
I don't want them to be cooked...just "cold" smoked.

My last batch cold smoked for 17 hrs...
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
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