OK, no pix, but I have a question. I've read NUMEROUS threads on bacon that has been cold smoked. All of the pix show a golden, to darker, outer color on the bacon. I assume there had to have been heat added to the process?
So, I just smoked cured bellies for 12 hours with my AMNPS with the ambient temp under 70 deg. I showed no real color change to my bacon. It looks about the same color as when it went in the smoke shack.
Did something go wrong with my smoking? Or, is this normal for COLD smoking?
Thanks
So, I just smoked cured bellies for 12 hours with my AMNPS with the ambient temp under 70 deg. I showed no real color change to my bacon. It looks about the same color as when it went in the smoke shack.
Did something go wrong with my smoking? Or, is this normal for COLD smoking?
Thanks