Smoking bacon temps ?

[strummer]

I have bout 70 lbs bacon curing right now and was wondering if the outside temp being so hot would it effect my bacon ? I normally make it in the winter time .

 

[shoneyboy]

I usually cold smoke my bacon, but living in Louisiana, I have the same problem. I try to keep the temperature as low as possible….. I haven’t smoked any in a while, but the last time I did, it was around 90 degrees outside. Here’s how I did it…..I lite the smoker, I got the smoke going, then turned off the fire and allowed it just smoke for as long as the wood would last. Keeping the temperature as low as possible, it lasted about 2 hours or so. I usually do that twice, which takes about 4 hours or so…. Then I’ll re-light the smoker and run it up to 200 degrees, getting the IT up to 160 degrees….. Now that is typically what I do, if it is right or not, I’m not sure…. I would like to have someone’s opinion on my process…..   

 

[bigkahunaranch]

Over here in Texas we have had a steady diet of 95-100 degree days.

But I did manage to cold smoke some bacon two weekends ago.

I am using a Brinkman vertical that looks like a mini fridge.

I kept the fire very small and also kept the top door open part ways.

Still got excellent smoke and 8 hours later had bacon.

Front slab is garlic infused, back slab is

coated with brown sugar and cinnamon

bacon-3.jpg

• bigkahunaranch
• Jul 26, 2012

Smoker with the good stuff inside

bacon-1.jpg

• bigkahunaranch
• Jul 26, 2012

Front is pepper crusted bacon, back left Canadian Bacon,

back right is smoked loin (rib end)with paprika and sweet cayenne.

bacon-2.jpg

• bigkahunaranch
• Jul 26, 2012

 

[papagrizz]

I usually cold smoke my bacon, but living in Louisiana, I have the same problem. I try to keep the temperature as low as possible….. I haven’t smoked any in a while, but the last time I did, it was around 90 degrees outside. Here’s how I did it…..I lite the smoker, I got the smoke going, then turned off the fire and allowed it just smoke for as long as the wood would last. Keeping the temperature as low as possible, it lasted about 2 hours or so. I usually do that twice, which takes about 4 hours or so…. Then I’ll re-light the smoker and run it up to 200 degrees, getting the IT up to 160 degrees….. Now that is typically what I do, if it is right or not, I’m not sure…. I would like to have someone’s opinion on my process…..   

To make life easier on yourself get a AMNPS, I used it to cold smoke my BBB. The ambient temp was about 98* and the smoker did not put off much addition heat.

Fully loaded I got about 12 hrs of smoke....

 

[strummer]

I'm in south TX . I'm going to try to smoke it Wednesday . I have a big smoke house I might try to crack the door open some .