This my first attempt at buckboard bacon using Bear's recipe. It cured for 10 days, dried for 1 day to get a pellicle, 1 round of 8 hour smoke, 3 days in the fridge then 2nd round of 10 hour smoke and another 3 days in the fridge. I cold smoked it over apple pellets. I was fighting outside temps of -5C to -10C. By 9 o'clock at night I had my 10 hours in and the smoker inside temp dropped to 34F so called it a night and shut stuff down. Most of the day I was able to hold 45F to 65F inside temp.
