Master of the Pit
SMF Premier Member
★ Lifetime Premier ★
- Joined Dec 1, 2019
And even though I like to cold smoke hams, I will do a couple of hours of hot smoke so I can finish to a ready-to-eat temperature. My bacon is a true cold smoked product, and some batches never even see 55°F.
I cold smoke bacon from 8 to 12 hours on day 1, then wrap and refrigerate overnight, then repeat on day 2. I have done 3X cold smoked bacon at 8 hours each day for 3 days.Mind if I ask how much smoke time on your hams and bacon? Curious if you go beyond 12hrs.
I cold smoke my bacon 32 hours with dust in the tube....8 hours X4 nights. The rest in the refrigerator really pulls the smoke in deep into the slab.I cold smoke bacon from 8 to 12 hours on day 1, then wrap and refrigerate overnight, then repeat on day 2. I have done 3X cold smoked bacon at 8 hours each day for 3 days.
If everything works as planned, after the Friday night smoke, I'll go into my Big Chief for a couple of hours Saturday morning. That will bring my internal to over 100°, so I'll need a little oven time to hit 145° ish.Looks good! Warm front hit here too but mostly gone. Next run probably a loin is gonna be 3 x 8hr pellets and bump to cook on last day.
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