Cure for cold smoking bacon? Dry? Wet? How much? How long?

[dirtsailor2003]

If you are going to cold smoke it you are going to need cure #1 or Mortons TQ. Assuming the butcher didn't already cure the meat.

 

[brentforsberg]

No it wasn't cured,  Kosher salt won't cure it enough?

 

[dirtsailor2003]

NO not safely. You really need to use cure #1 or Mortons TQ. and cure the meat per the instructions for cold smoking.

If you hot smoke the bacon and take to an IT of 145*F then you can use just the salt.

 

[brentforsberg]

@dirtsailor2003 OK, thank you. My plan was after the cold smoke to cook it on the stove to temp to eat.  I was just trying to get smoke flavor in the meat.  But I could hot smoke it and just have a finished product with it tomorrow.

 

[dave17a]

How much heat would the biggest amsp put out ifn inyour smoker, offset from meat?

 

[backsmokin]

Hope he offered more than an "Oops!"