Cold Smoked bacon length of time vs danger zone.

[migraine]

OK, this smoking bacon thing is all new to me and I have some confusion/questions...
I have read and watched some videos where the length of time varies so much that other than smoke intensity, where should I be concerned with having the bacon in the smoker to too long and making people sick
My understanding (am I wrong?) is that you cure meat to enable the meat from spoiling and do not to need to abide by the under 40*-over 140* rule.
There are many opinion that say only smoke for 3-4 hours, return to the fridge to cool down, and repeat as needed/wanted for more flavor
Others say(or insinuate) 4-8 hours or longer is safe since it's cured

Then there is the "hot" smoke at 200* and it takes less than 4 hours to bring the bacon to 145*, perfect for the 40*-140* rule.

Ideally, I would like a long smoke to get that intense flavor and then finish with a hot smoke to 145*. I just don't want to make people sick/dead, me included. My idea is to mimic the double smoke bacon you find in Germany/Europe that I feel in love with from Matterns Deli in Orange, Ca. and their Hungarian bacon(garlic and paprika coated) is my next goal...

If there is a thread or link to a better explanation, I would appreciate that or you can educated me here in this thread where I'm right/wrong.
Thanks in advance, Brian

BTW, my first cure is a wet brine from High Mountain BBB mix on boneless country style pork "ribs" I chose this for a cheap test run.
-Brian

 

[SmokinEdge]

You are wise to ask questions and learn the process.
Traditional cold smoking takes place in temperatures below 80F and it’s purpose is a drying phase as well as adding smoke. Smoke sessions typically don’t last more than 5 hours then the meat needs to rest, but the process can go on for as long as 2 weeks. The 40-140 rule does not apply to meats that have cure #1 (the power of nitrite in food safety) but keep in mind not to exceed 80F really should keep it below 70F. Most people are happy with 2-3 smoke sessions of around 5 hours each. You should have nice color at that point. Then rest it in the fridge another 4-5 days to let the smoke even out and penetrate all the way through the meat. It’s a very old and tested process and is safe.

 

[migraine]

Thanks for your reply, I really appreciate it. I smoked it cold with out temps in the low 40s and once it hit 60*, I turned on the heat to 200* until it reached 145*.
It's now sitting in the refer firming up and I think it's more snacking meat than frying bacon. I used the HighMountainBBB mix and had to soak the the pieces for a few hours yesterday to cut back on the salt after doing a test fry. It taste wonderful but dryer than I'd like it, at least the thin pieces I carved up. I used some of my old stash of Todd's 100% cherry pellet since I ran out of apple. Now to find 100% true wood pellets in NorCal, no mixed blends or oils(that means you, Traeger...)
Happy-happy camper here. Tonight sounds like a good nite for bacon fried rice! Thanks, again, brian
Oh, I haven't been on here in a few years...I didn't realize it. Time flies when there's 6 surgeries/recovery involved. Today was a sad day to hear that this place lost a few of my idols. :~(

 

[SmokinEdge]

Thanks for your reply, I really appreciate it. I smoked it cold with out temps in the low 40s and once it hit 60*, I turned on the heat to 200* until it reached 145*.
It's now sitting in the refer firming up and I think it's more snacking meat than frying bacon. I used the HighMountainBBB mix and had to soak the the pieces for a few hours yesterday to cut back on the salt after doing a test fry. It taste wonderful but dryer than I'd like it, at least the thin pieces I carved up. I used some of my old stash of Todd's 100% cherry pellet since I ran out of apple. Now to find 100% true wood pellets in NorCal, no mixed blends or oils(that means you, Traeger...)
Happy-happy camper here. Tonight sounds like a good nite for bacon fried rice! Thanks, again, brian
Oh, I haven't been on here in a few years...I didn't realize it. Time flies when there's 6 surgeries/recovery involved. Today was a sad day to hear that this place lost a few of my idols. :~(

Next time let’s mix up our own cure and control the salt percentage so that in the end it’s perfectly where we want it with no soak.