Question sir, 48 hour cold smoke? What temp was that at? Even if you are working with cured meat is it safe for that long?
Heh, ok that makes sense. In general, how long can I keep cured meat below 140 deg and still be safe? I am new at this cold smoking and I don't want anyone to get sick. I see that a lot of people cold smoke belly bacon for 8 hours at or below 100 deg. What would the max time be and still not have any problems?This was a cold winter, everytime I've smoked bacons this winter my bacon was sitting in below freezing temps, funny, they never froze either! The last smoke I did was for 56 hours! It just took that long to get a good color change on them...