- Sep 21, 2014
- 7
- 10
Well this is the first and hopefully many more of cold smoking bacon. First I used a dry cure and cured for 10 days. Rinsed and then back in the fridge for 24 hrs to dry. Then came the big day. Loaded up the amnps with hickory pellets. Temp outside was 31 loaded the bellies and the amnps at 9am and left it go till 7pm. Temp inside reach a high of 90 Pulled the bacon out and in the fridge to rest for about a day then I'll slicer up
