We vacuum packed them and put them in the fridge for a two week nap.
Took them out today and got prepped for the cold smoke.
I seasoned one of these with Mad Hunky (see if you can tell which one) and the other two with just restaurant black pepper.
They have been in the smoker now for 6 1/2 hours using my new AMNS (courtesy of BBally). Thanks Bob, it's working like a champ.
I don't know how much longer I'll leave these guys in there since they haven't changed color at all yet. I can easily get another 5 hours of smoke from the AMNS without touching it. The Smoke Vault has been holding steady at about 75° all afternoon. I guess that's cold smoking? Thanks for checking out our makin' bacon post.