Hi, my bacon is ready to be smoked tonight but the lowest it'll reach is 65 degrees. Think a big pan of ice will hold me over or should I just do a shorter hot smoke?
Cute? I used curing salt if that's what you mean
Cubes. Can go to 120 i have read without rendring fat.
I start low ~120*F and ramp up to 180*-200*F until 150*F internal using KBB in a snake/fuse/"C" - or whatever you wanna call it - on a WSM.