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Attn. Bacon experts - Page 2

post #21 of 23

You will never go back to store bought, let me tell ya

post #22 of 23
Looks good..... When cold smoking, the smoke penetrates the meat farther and the surface color will be lacking.... If you are looking for surface color, hot/warm smoke.....

I have tried both methods and prefer to smoke bacon at 50 - 70 deg. F....

Quote:
Originally Posted by colorthumb View Post

22835d0a8f4a10ad991e0115fe4430a6.jpg


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Good read........

http://www.meatsandsausages.com/meat-smoking/cold-smoking
post #23 of 23

Quote

I like that set-up you  have...very efficient,,little egg, big egg.,cool.

 

HT

 

 

 

 

Originally Posted by colorthumb View Post


59dcbc6bf538a555298c0ac90e71645a.jpg

And away we go. Big egg is 78. Lil egg 300
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