Cold smoked bacon question?

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Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 10, 2008
I'm thinking about smoking up a few bellies to give away as Christmas gifts to go along with the canned good I made earlier this year. jalapeno apricot jam, bread and butter pickles, dill asparagus spears, and quarts of my Nona's pasta sauce, from my homegrown San Marzano tomatoes, and smoked Bluefin tuna from the tuna I caught in October.
I'm wondering how long 4 to 5 lb uncut slab of bacon will keep in the refer unsliced? Just so I can let people know.

Thanks a bunch.
Looking to cold smoke bacon. It has been curing for the past week. With the cold smoker, what is the temperature inside the Komodo (I have 32), can I maintain 80 degrees Fahrenheit? Any other suggestions/tips using the cold smoker, have not used it yet. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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