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Unread 02-28-2013, 04:33 PM   #24
"Bone to Bark" BBQ
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Quote:
Originally Posted by CustomBBQ View Post
Hey Bone, what temperature did you smoke the bacon at? I'm trying my own bacon as well and I keep tossing around the idea of cold smoking it, not sure what I want to do yet. I'm also just using salt as well. You should send me a piece of your bacon, I'll taste test, haha.
I ran my temp right around 200 or a little below, and it only took about 2.5 hours. Now keep in mind I only smoked half of the 7# belly...... I let the other half cure an extra couple days just to see if there was a taste difference. I brought the IT up to 150, then pulled it off cooled it and vacu-sealed it for a couple days to let the smoke flavor penetrate more deeply. Cold smoking, as I understand it, takes days at a much lower temp and a steady flow of smoke! I don't have time for all that.
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