- Sep 2, 2010
- 11
- 10
I have made buckboard and venison bacon before by hot smoking in my mes smoker but I have never cold smoked anything. I have about10 lbs of belly bacon curing right now and will be smoking this weekend. So if I am going to cold smoke should I feed constant smoke for entire time? What are suggestions for smoking times.Do I need to let the internal temperature of the meat get to a certain temp? Also it is hard to get smoke at low temps in my MES but I have an old little chief with the box still so I thought about putting the rack on top of the smoker of the little chief and the cardboard box to cover that so the smoke will come through the top of the little chief and cold smoke in the cardboard box. Since this is my first belly bacon I was wondering when and if I should take the skin off, before or after I smoke, or not at all. Thanks for any advice and I will be posting a report and pics when I am done.