Cold smoking bacon.... Too cold?

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terrymn

Smoke Blower
Original poster
Feb 2, 2013
79
10
Lakeville, MN
I'm about to put a cured slab (Todd's recipe) of pork belly into the smoker.  Current outside temp is 25* - which will dip to around 19* later this morning before we rise to a balmy 37* sometime in the afternoon (yes, I know, the weather sucks here).

The AMNPS 5x8 should raise the IT of my MES by 20* or so - I'm wondering if ~ 55* to 80* is ok, or if I should set the smoker at 100*?  Thoughts?  I'm planning on a 10 to 12 hour smoke...

Thanks!
 
I'm about to put a cured slab (Todd's recipe) of pork belly into the smoker.  Current outside temp is 25* - which will dip to around 19* later this morning before we rise to a balmy 37* sometime in the afternoon (yes, I know, the weather sucks here).

The AMNPS 5x8 should raise the IT of my MES by 20* or so - I'm wondering if ~ 55* to 80* is ok, or if I should set the smoker at 100*?  Thoughts?  I'm planning on a 10 to 12 hour smoke...

Thanks!
You will be fine.  I try to keep mine around 70⁰ and when using the AMNPS, smoke for 72 hours continuously.

T
 
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You will be fine.  I try to keep mine around 70⁰ and when using the AMNPS, smoke for 72 hours continuously.

T
My neighbor would go Nuts if I smoked 72 hours straight! Apartment living SUCKS!!!...JJ
 
Heh - 72 would be nice but mine is going to have to settle for around 11 or 12 in the smoker - I have about 3" of pellets left in the last line of the AMNPS, and will pull when that goes out.  After that the heat goes on and I'm trying out Scarbelly's smoked almond recipe, tweaked a bit hotter with some of my hell dust.  It's finally sunny - and 36 - which feels like 76 after the past two weeks of snow, so I'm smoking all day today.... 
icon_biggrin.gif


Will take some pics today and tomorrow after slicing / frying and post the Q-View.
 
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