So I have a question for you (ain't this a chaange) can you make bacon out of lamb.? If you have a recipe can I have it? I don't know about lamb bacon but I have made some and smoked it but never lamb.
so if we can assume that lamb is the same as pork we should take it to about 140F, that sounds like a hot smoke? It seems like most people cold smoke bacon? So hot smoke or cold smoke? what temp should I try to get the smoker to for a cold smoked bacon? what temp should I get the meat to for a cold smoke? Also, if I do end up hot smoking the bacon to 140 what temp should I get the smoker to?
i would go with what Rytek has in his book after all bacon is bacon. It says 135 till dry then close damper to 1/4 open apply smoke and hold till 127-128 internal temp is achieved..after that lower temps and hold till desired color.