Smoking Bacon and Food Safety Question

[whistech]

In about 3 weeks I will have 8 pounds of pork belly dry cured and ready to smoke.    I would like to cold smoke or warm smoke the bacon at the lowest possible temperature I can achieve.    Where I live the night time temperayure will probably be around 70 to 75 degrees and I'm planning on using the Amazen tray with wood dust since that creates less heat than the tube with pellets.    Realistically, the smoker will probably be running between 80 and 90 degrees if I smoke it at night.    Here's my question:

Can I smoke all night, take the bacon out the next morning and refrigerate during the the and then smoke again the next night without causing a food safety issue?     I would really appreciate any guidance or help you can provide.

Thank You,

Arlie

 

[wild west]

You certainly can. When I cold smoke bacon I do it for about 4hrs at a time for a total of 12 hrs. Some do longer

 

[wild west]

Forgot to mention that I take it out of the fridge and let it warm up so it's not going into the smoker cold as it will sweat

 

[chef jimmyj]

As long as you keep the smoker temp under 130, the dry cure keeps the meat safe for around 7 days at 40 to 90 degrees. Look at Country Bacon, hangs in the smoke house, often a shack, and gets smoke 24/7 at ambient temp based on time of year and region of the country...JJ:grilling_smilie:

 

[ab canuck]

Good question, Glad you asked it. A person never knows when all of a sudden BOOM something happens and I gotta go.... Now we have the answer. Thx Chef and wild west as well.

 

[whistech]

Chef Jimmy and Wild West, thank you so much for responding to my question.    I was really worried if I could smoke the bacon safely.    I will be sure and post some pictures when I smoke it.

Thanks Again, 

Arlie