Originally Posted by IamMadMan
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.
works out great!
The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over.