Good Evening Folks,
I am attempting my first Bacon smoke.
I have brined a Pork Belly for 14 days in the BBB brine. I fry tested it let it soak to remove some salt then did another fry taste. The wife and kids said it was good to go. So I put it in my smoker with my cold smoke generator about 7:30 pm west coast time. The smoke is going and the temp is about 90 degs inside the smoker.
My question is do I just continue giving it smoke for a total of 12 hours. When cold smoking I think its alright that the temp is at 90. Please let me know if I am correct. I am a little concerned I am not doing this right.
Thank you
Robert
I am attempting my first Bacon smoke.
I have brined a Pork Belly for 14 days in the BBB brine. I fry tested it let it soak to remove some salt then did another fry taste. The wife and kids said it was good to go. So I put it in my smoker with my cold smoke generator about 7:30 pm west coast time. The smoke is going and the temp is about 90 degs inside the smoker.
My question is do I just continue giving it smoke for a total of 12 hours. When cold smoking I think its alright that the temp is at 90. Please let me know if I am correct. I am a little concerned I am not doing this right.
Thank you
Robert