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Unread 04-09-2013, 11:53 PM   #19
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Originally Posted by Fishin4bass723 View Post
Wondering, I have heard cold smoking bacon but never heard of hot smoking??????? What temp and for how long????????
I hot smoked at about 250* to 270* about 4 hours IIRC. I hit IT of 145 and pulled. Pic below is bacon and pork loin bacon (people call it Canadian) after hot smoking.

36" DCS NG Grill - Vision Kamado PRO - 36" Blackstone Griddle LP-'10 Weber Performer-PBC
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