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Bacon Question

Discussion in 'Pork' started by xjcamaro, Nov 27, 2010.

  1. xjcamaro

    xjcamaro Smoking Fanatic

    when i smoke my bacon that ive cured, do i need heat at all, or can i cold smoke it the whole time. I use the tin can soldering iron method for cold smoke and with the weather in western pa right now im sure i wont get up over 50* in the smoker. Or do I need a little heat?
  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I Cold Smoke Mine

  3. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I try not to add any heat when I smoke mine. When smoking bacon the only thing I use a thermo for is monitoring the smokehouse temps to make sure they are low enough if its cold out I don't use the thermo at all
  4. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Tis the season for bacon, salmon, cheese. I would get a AMNS, you won't be sorry.  [​IMG]
    Last edited: Nov 27, 2010
  5. xjcamaro

    xjcamaro Smoking Fanatic

    Thanks guys, I smoke my bacon today and posted pictures in the Lots Of Pork thread in this Pork section.

    I've read alot about the amazing smoker. But i use the tin can and soldering iron method. Fill the can with wood chips, stick the soldering iron in and im set for 4-5 hours.