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1. I usually go about 3-4 hours. depends on what you are smoking at and how much smoke you want on it. This may not be the safest practice but I don't always take it to 150. But I am making it to slice and cook. I am not going to eat it directly off the smoker
2. I have read it is safe eat...
I have hot smoked bacon several times. I do it pretty regularly. I do the dry cure and let the liquid in the belly make the brine. Cures for 7 days in fridge. Pretty close to what you have in your brine hold the water and add some garlic and bay leaves. You generally cannot go wrong. It is...
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