Dolphins and a patrol pin........ but a non-qual dink at bacon....LOL
Let me give ya a purple sig. No kit needed, just some pink cure #1.
Bacon
There is two excellent tutorials here. Pops which is a brine and BearCarvers which is a rub.
Here is what I understand, max heat allowable is approx. 130 degrees if warm smoking. The warmer the bacon the better the smoke holds on, but you don't want to "Cook" it or render the fat.
So from what I have seen some do cold smoke with a smoke generator the entire smoke. Some of the more seasoned veterans do extended smokes gradually increasing the temp from 100 to approx. 130 carefully watching to not render the bacon.
Some small amounts of weight loss are generally given to loss of water from dry curing. Less than 5% seems acceptable.
Cold smoking can but doesn't require, a cooling medium like ice. More normally its achieved by just using a smoke generator with no additional heat from the smoker.
If you still have questions and don't we all I would suggest you read either:
Bearcarvers Tutorial
http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky
Craigs Tutorial (Pops Brine)
http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way
Craig is doing the Pop's method, which I use. Its good for bubbleheads and small children, so I could understand it.
Either of these will make you soooo much happier.
Oh, sorry Dave wasn't meant to step on ya toes, just being helpful fior his next time.
<Bows out somewhat ungracefully>
