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Well.... the intent was to cold smoke. And the majority of the 16 hours was between 90 and 110 degrees. I re-purposed a gas Mastercraft smoker to electric. I did have 2 flame-ups that set off the alarm at 140 degrees. I was using a 12 inch a-maze-n tube smoker with apple pellets. My new amnps...

Nice! That looks so good I'm gonna to try this on my next batch. When you say "seal them all off & into the fridge for 10 to 14 days" do you vacuum seal or just baggie them up? -mark-

Thanks all. I figured it was OK. Just wanted confirmation. It's just hard looking at this and not being able to eat it.

    Hello all. Long time lurker here, I finally found the time to do my first ever smoked bacon. I followed Pops brine method on 7 pounds of pork belly. Let it cure for ~15 days. Then rest in the fridge for ~4 days. 16 hours of apple pellet smoke on Saturday - Sunday and I'm very pleased with...