I have no idea. My Dad used to keep smoked bacon in the smoke house all year round. Outside of a 24 hour cold smoke, it never came out of the smoke house until it was sliced and cooked.
Interesting question. I'll check with my Dad for more details. I guess his old school method is different than what is being taught in books nowadays. We all ate it all the time while I grew up and no one ever got sick and it was always delicious.
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