Makin' Bacon.... Any advice

ssv3 said:

Himalayan salt is pink in color but not to be confused with the pink salt used for curing that contains nitrites. Totally different.

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Definitely. In addition for bacon one needs pink salt number 1. Number 2 is generally used for products that are not going to get cooked - eg salamis, air dried hams etc
John

Fishin4bass723 said:

Wondering, I have heard cold smoking bacon but never heard of hot smoking??????? What temp and for how long????????

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When I smoke mine, I like to keep the pit temps around 200 and pull when the internal temp hits 150...the bellies are usually on there a 2-3 hours.

Home-made bacon rules. My first batch, 10 lbs, from a couple of months ago is gone. It was a cracked pepper batch. I currently have another 10 lbs curing - this time a maple batch. I like to cold smoke at 80 degrees for about 5 hours. However with the weather warming up, the next batch may have to be a hot smoke.

ssv3 said:

Himalayan salt is pink in color but not to be confused with the pink salt used for curing that contains nitrites. Totally different.

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I was just about to say that. Big difference!