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Id say the pieces of meat u have come from the rib plate adjacent to the brisket! So if you figure out how the ribs ran so that when u slice it for bacon u slice same direction as ribs u will mostly slice cross grain so u have tender bacon!
yes pat the moisture from condensation off! I've never had it gather moisture sitting in the frig myself! How warm is your cheese getting when u cold smoke it?
I found when i built mine using same principle that u could draw more smoke out of chamber by having shorter 1/4 pipe but i also went with 3/16 copper pipe also! Then i control amount of smoke by screwing pipe cap on end with different size holes!
I have a converted freezer that is electric with the original insulation in it that i heat with a 1800 watt 220 stove top burner! I never have a problem with getting enough heat! Will maintain 300 degrees if i need it to! can go as low as 33 degrees! I use it to cold smoke cheese and bacon...
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