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Old 03-07-2014, 05:06 PM   #18
sbramm
is one Smokin' Farker

 
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Join Date: 02-18-09
Location: western MA
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Quote:
Originally Posted by IamMadMan View Post
I cold smoke for 3 to 4 hours depending upon how thick it is, and then slowly raise the temperature to 180 then to 200 until an internal temperature of 150.

The initial cold smoking imparts a greater amount of smoke flavoring which I like in my bacon, sausages, and hams.

.
yep

works out great!
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