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Problems with cold smoking bacon - Page 2

post #21 of 22
I worm smoke. Because of the weather like Foam we have about two weeks a year that we could raelly cold smoke. Plus I do small amounts of meat at a time so I cure and smoke in the summer as well. So smoking at about 110 to 120 works well for me. Just what I do.
post #22 of 22
Quote:
Originally Posted by Chef JimmyJ View Post
 

Moisture is not unusual on Brine Cured Bacon. Quite a bit of water is absorbed soaking for 2 weeks...JJ

 

After 14 days in brine pork loin will take up about 7-8% water and pork belly about 12-15%. That is a lot of additional water.

 

http://www.smokingmeatforums.com/t/181560/immersion-bacon-curing-lab-test-results#post_1329706

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