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

 
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Join Date: 07-18-07
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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...
http://cowgirlscountry.blogspot.com/...ked-bacon.html
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jeanie
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 :))

http://cowgirlscountry.blogspot.com/
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