New kid on the block

[PrairieMomDieselDad]

New to smoking. Trying pork bellies for bacon and also ham. Wet cured now trying the cold smoker out. If the meats cured do I need to make sure the temp is below a certain temp? I can ask somewhere else also.

 

[chef jimmyj]

Welcome...If the pork Cure you used contains Cure #1 or Morton TQ, you can Cold/Cool Smoke from Ambient on up...JJ

 

[Steve H]

When I cold smoke. I keep the temp below 90. And normally in the 50-70 range.

 

[jcoleman66]

Welcome from NC!

 

[JLeonard]

Greetings from Mississippi!
Jim

 

[JC in GB]

Welcome from Wisconsin.

JC

 

[kruizer]

Welcome to SMF from Minnesota.

 

[PrairieMomDieselDad]

Thanks. South Dakota temps change so much I got nervous. But I should be ok then, it’s 40s today. Hi from South Dakota

 

[SmokinAl]

Welcome to SMF!
Glad to have you join us!
chef jimmyj will be the one to listen too as far as safety goes!
Al