Attn. Bacon experts

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Looks good..... When cold smoking, the smoke penetrates the meat farther and the surface color will be lacking.... If you are looking for surface color, hot/warm smoke.....

I have tried both methods and prefer to smoke bacon at 50 - 70 deg. F....


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Good read........

http://www.meatsandsausages.com/meat-smoking/cold-smoking
 
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