So will it hurt if it "melts" a bit then re solidifies later if it doesn't drip out? It doesn't seem like much if any has rendered away...
when is it to cold to cold smoke bacon - Page 2
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I'm no expert, but I have both cold smoked and "hot" smoked bacon. In my mind, for the minute difference in taste and texture, "hot" smoking is the way to go. It is much quicker to develop the flavor and mahogany color that I am looking for. Like 1 day, instead of 3 or more. And by "hot", I'm talking no more than 120° to 130° smoker temp. My last batch of belly bacon finished with an IT of 105°F., and it was fine.
Bearcarver has a great guideline here: http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky