I posted this earlier today on the bacon forum but it doesn't seem to be getting much attention in that forum
"I have two pork belly said I am cold smoking. I started this morning at 7 AM. The temperature in my smoker is about 85°. Do I have to take the pork bellies out and put them in the refrigerator to keep the core temperature down"
My smoking chamber is now at 112 degrees. I smoked it yesterday for about six hours and then refrigerated overnight. I was gong to smoke for 12 hours today but am thinking I should probably get the thing cooled down and cold smoke again tonight when it's cooler out.
Suggestions?
It did cure 20 days with tenderquick used at the proportion suggested on the package.
"I have two pork belly said I am cold smoking. I started this morning at 7 AM. The temperature in my smoker is about 85°. Do I have to take the pork bellies out and put them in the refrigerator to keep the core temperature down"
My smoking chamber is now at 112 degrees. I smoked it yesterday for about six hours and then refrigerated overnight. I was gong to smoke for 12 hours today but am thinking I should probably get the thing cooled down and cold smoke again tonight when it's cooler out.
Suggestions?
It did cure 20 days with tenderquick used at the proportion suggested on the package.
