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Combining cold and hot smoking on bacon

post #1 of 5
Thread Starter 
I am getting ready to smoke some bacon I have been cureing and I want to know if I can cold smoke it for 4-6 hours and finish it by hot smoking at 200 degrees till the internal temp is between 145 to 150 degrees. My question is will this work and be safe to eat. Thanks Chris
post #2 of 5

It will be safe...JJ

post #3 of 5

It will be safe, but why not just cold smoke it?

 

Al

post #4 of 5

Did you cure it with cure #1...  It will be safe cold smoked then cooked later...  As far as hot smoking goes, I would not raise the smoker temp above 160 and smoke the meat to 145...

post #5 of 5
Just my two cents, I really prefer cold smoked bacon over hot smoked.

Why are you wanting to do a short cold smoke and then a hot smoke?
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