HI I tried my hand at cold smoking and just finished up a 40 hour smoke.
The bacon turned out looking great as did most of the pork loin i did.
I used pops brine as my base and added some garlic and onion to the bacon brine and just used the sweet recipe for the loin.
everything went smoothly in my mes 40 with my amnps , was able to keep the temps in the mid 70s to mid 80s only turning on the smoker 2 times to start an air current, and never leaving it on for more then 5 minutes.
Here is the problem, one chunk of loin got this weird black color in the meat, not on it, in it, the others look fine, and the bacon looks great.
Let me know what you think it is.
You can see in the top photo that i tried to wash what ever it is off, but that did not work