Originally Posted by Daggerdoggie
Thank you and thanks for the tip...I'm going to try that now.
I will also be using apple wood for a cold smoke. I like the smoke flavor, so I was planning on about 12 hours of cold smoke...do you think that's too much?
I used to smoke with Hickory for 6 1/2 hours, and switched to Apple for 12 hours. Eman is correct, that some guys will smoke for 18+ hours. This will depend on the type of smoker used or if you're using a smokehouse.
The color will tell you when your bacon is done. Bacon will start to take on color at about 6 hours. I would do a test fry at about 6 1/2 hours and see if you like it. Remember, the first slice or 2 will have a smokier taste.
Also, the quality of smoke and type of wood used will determine the final smoke flavor. Hickory can have a little "Bite" to it, so I don't use it on bacon. If you're producing a nice Thin Blue Smoke(TBS), you're on the right track. If you're producing thick white smoke, you'll end up with bitter tasting bacon from the creosote.
You'll never buy store bought bacon again!