Thread: Making Bacon
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Unread 11-16-2012, 10:04 PM   #5
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Originally Posted by Pugi View Post
Thanx guys. Plan is to smoke on UDS at about 180* to a internal of 150*. What I'm not sure of is the amount of smoke. I'm thinking a light smoke on this first run and adjust on the next batch. Any input is welcome. Pugi
I like smoked bacon, so I cold smoke (NO HEAT at all) for 2 hours before going to a the low smoking temperature. But do what works best for your taste.
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