Can't overwhelm me with bacon talk. Biggest batch I've done was around 150 lbs. Took 2 days to accomplish (before I got the Masterbuilts) Almost all mine is done cold smoke. In the wintertime I'll put the burners on to maintain around 130
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Hot smoking seems to dry out and partially cook/render the bacon and I don't want that. I have a dedicated reefer that continually has a nice smoky aroma
and soon as I take the bellies out of the smokers, they go in the reefer for a couple of days to get completely chilled, then I roll out the Hobart and start slicing. My wife will bag them and vacuum seal them then which really saves me some time.
