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Welcome to COLD SMOKED Bacon!  This is for bacons of all types that you have cold smoked, in a 100 degree or less smoker temp


Bacons that are left at under 135° are considered RAW bacon and must be cooked thoroughly until raised to 145° or higher to be fully-cooked.  Spoilage may occur more rapidly in this type of bacon, also.


Thank you for posting!

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